Purple Sweet Potato Cheese Tart
1.
Sift 50 grams of low-gluten flour into an airtight box, add 0.5 grams of salt and 7 grams of sugar, mix well, put egg yolk in the middle, and pour 25 grams of melted butter into the low-gluten flour
2.
Put on the lid of the sealed box, shake it up and down and left and right a few times, open the lid, knead it with your hands, knead it into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator for 30 minutes
3.
Cut the purple sweet potato into small pieces, put it in a pot and steam it
4.
Press the steamed purple sweet potato into puree with a spoon
5.
After the cream cheese is softened at room temperature, add 7 grams of sugar and egg white
6.
Put the cream cheese, sugar, and egg white into the purple potato mash, and stir evenly with a whisk
7.
5 grams of low-gluten flour and 5 grams of cornstarch are sieved into the purple potato mash, and 25 grams of Yakult
8.
Use a whisk to make purple sweet potato yoghurt
9.
Take the dough out of the refrigerator and roll it out with a rolling pin
10.
Put the plastic wrap together in the egg tart mold to form a shape, and tear off the extra side strips around the egg tart
11.
Put the taken out tapi back into the mold
12.
Insert a small hole in the bottom with a fork, preheat the oven in advance at 160 degrees, place the grill on the middle, and bake on the top and bottom for 10 minutes
13.
Take the tapi out of the oven, pour the purple sweet potato yogurt into the tapi, about 8-9 minutes full, put it in the preheated oven at 150 degrees, place the grill on the middle, and bake on the top and bottom for 15 minutes
Tips:
The temperature of each oven is different, please adjust the temperature and time according to the actual situation of your own oven.
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