Flowing Cheese Tart
1.
Prepare the ingredients (the cheese filling happens to be left, so I didn’t make it)
2.
Pour the butter and caster sugar into the basin
3.
Beat until it becomes white and fluffy, then add egg liquid in batches to melt
4.
Sift in low-gluten flour
5.
Mix well with a spatula
6.
Divide 4 parts by weight, hold into small balls and put them in the tart mold
7.
Push the dough upwards with both thumbs to form the shape of a tart mold, and then use a toothpick to make some small holes in the bottom of the tart
8.
Put it into the middle layer of the preheated oven: 180 degree upper heat, 170 lower heat
9.
Bake for 15 minutes until the surface is golden, remove and let cool
10.
Squeeze the pre-prepared cheese tart liquid into the tart crust and put it into the freezer of the refrigerator together with the baking tray until the tart filling is fully frozen cheese filling Method: You can search for my other recipe: Flow core cheese tart
11.
Remove the egg yolk liquid from the surface brush
12.
Put it into the middle layer of the preheated oven: upper fire 230, lower fire 180
13.
Bake for about 8-9 minutes
14.
Take it out immediately until the surface is browned, and eat it while it is hot. It will flow out, but be careful that it is very hot.
15.
Look: How good is the flow effect; it will flow when eaten while it is hot, but be careful that it is very hot
Tips:
1. The cheese tart liquid is the remaining liquid tart, so only 3 can be installed if the amount is small, and the other one can be eaten directly.
2. Baking cheese tarts: it depends on the situation at home. Last time I used the top heat 220, 170, and 10 minutes, but the coloring was not ideal; so this time I adjusted it up by 10 degrees, both the top heat and the bottom heat 230. Fire 180, the color starts in about 6 minutes, and the actual baking is 8 minutes. Both the surface and the flow core state are very good