#柏翠大赛#liuxin Cheese Tart
1.
The butter is softened at room temperature in advance, add 32 grams of caster sugar, and mix well with a spatula
2.
Whisk at medium speed with an electric whisk until the butter expands like feathers
3.
Stir the whole egg liquid and egg yolk liquid evenly, add the egg liquid in 3 times
4.
Each time you add it, beat it evenly until the butter is swollen, like a feather
5.
Sift the flour and add to the whipped butter
6.
Mix well with a spatula until no dry flour is visible
7.
Move the dough to the kneading mat, press it evenly, cover the dough with plastic wrap, roll it into a rectangle with a thickness of about 4mm with a rolling pin, and freeze for 30 minutes in the refrigerator
8.
Take out the frozen noodles and press a round piece with a mousse ring with a diameter of 8mm
9.
Put the disc into the tower mold, wait until the dough is slightly soft, press the dough against the mold, and arrange the edges of the tower (the diameter of the tower mold is 7.7mm, and the amount of cubes can be 8)
10.
Use a fork to insert some small holes in the bottom of the tower mold to prevent the tapi from bulging during baking (I made 6 materials, there is no tower mold, and there is a remaining tapi)
11.
Put it into the preheated oven and heat it up and down at 170 degrees, and bake it for 15 minutes.
12.
Mascarpone and Anga cheese, cut into small pieces, add caster sugar, and beat with a whisk
13.
Add whipped cream and milk in portions, beating each time until the cheese absorbs the liquid, then add the next time. Finally add cornstarch and stir well
14.
The beaten cheese filling becomes thick
15.
Put the cheese filling in the piping bag, cut a big mouth, squeeze it into the baked tart mold, put it in the refrigerator and freeze for 1~2 hours
16.
Preheat the oven at 190 degrees for 10 minutes, take out the frozen cheese tart, brush the surface with egg yolk liquid, and brush a layer of water on the edge of the tart with a clean brush (to prevent the tart from being burnt)
17.
Carefully remove the tapi from the mold and place it on the baking tray (the step of removing the tapi should be taken out when the tapi is finished and baked, I forgot it)
18.
Heat up and down at 190 degrees, roast the middle layer for 10 minutes
19.
Finished picture
20.
Appreciate the finished product!
Tips:
The tower mold is three-energy, the diameter is 7.7mm, and the square can be made of 8 materials
When making, take the butter, cream cheese, light cream, and milk out of room temperature and soften in advance
The tart is baked into golden color, and the tart is not sticky. This requires a good control of the heat. If over-baked, the filling will solidify and there will be no flow effect.
