Winnie The Pooh Cheese Tart

Name: Winnie The Pooh Cheese Tart
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 225g butter; 94g Caster sugar; 25g Whole egg liquid; 375g Low-gluten flour; 225g Cream cheese; 30g milk; 100g Light cream; 5g (optional) rum; 5g corn starch; 1.5g Lemon juice; a little dark chocolate

by Looking for Peach Blossom Island

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

The fragrant cheese filling is fragrant right out of the oven, and the sweet and rich filling flows on the tip of the tongue with a bite, and it is very delicious with the crispy tart crust.

The indicated amount can be used to make 2 plates of Xuechu 12 consecutive cups of flower-shaped cake molds. The main part is the material and amount of the tart crust, and the auxiliary material is the filling. The remaining tart crust and filling can be frozen and preserved. When you want to eat it, just brush it with egg wash and bake it. If eaten hot, the filling will flow. If let cool, put it in the microwave and reheat it for ten seconds.

Tart crust: 225 grams of butter, 94 grams of caster sugar, 25 grams of egg liquid, 375 grams of low-gluten flour.
Filling: 225 grams of cream cheese, 30 grams of milk, 65 grams of caster sugar, 100 grams of light cream, 5 grams of rum, 5 grams of corn starch, 1.5 grams of lemon juice, a little dark chocolate. "

Winnie The Pooh Cheese Tart

1. 1. Prepare all kinds of ingredients. 2. Cut the butter into small pieces, soften it at room temperature, add fine sugar and mix well. 3. Add the egg liquid, whip it with a whisk until it is completely combined. 4. Sift into low Knead the flour into a dough and let it stand for a while. 5. Add the fillings in the auxiliary materials in order and mix well. The cream cheese can be melted slightly in warm water before operation 6. Pull small pieces of tart crust, press into a pancake in the palm of your hand, put it into the mold, press it around with your fingers, pinch a slightly higher edge around the edge

2. 7. Put it into the preheated oven, heat up to 190 degrees, lower the heat to 170 degrees, and bake for about 10 minutes. The specific time and temperature should be increased or decreased according to the actual oven temperature of different ovens. The original recipe is 205/180 for the upper and lower fires and bake for 18-20 minutes, but because the tarts I pressed are slightly thinner, if I use this temperature and time It is undoubtedly to be baked. 8. To the degree of coloring, take it out and let it cool. Xuechu's mold has a good non-stick effect, and it can be completely demolded with a few gentle flips. But be careful when unmolding, do not use too much force, the tart crust is very crisp and easy to scum. 9. Put the filling into a cut-out piping bag, squeeze it into the tart crust, and freeze it in the refrigerator until it hardens. 10. Brush a little egg yolk on the surface 11. With a little tart crust, knead into small semi-circular slices, and place them in the right place. 12. Put in the upper middle of the oven, heat up to 220 degrees and lower to 150 degrees, and bake for 8-10 minutes. Because household ovens generally have a maximum temperature of 230 degrees, I adjusted the original formula 255/150 appropriately, so that the surface color is not high

3. Use melted hot chocolate to draw the facial features

Tips:
1. Without or less cornstarch, the filling will be more fluid.
2. If there is a spray gun, it can be used to assist in coloring after being out of the furnace to burn the surface with scorch marks.
3. In order to hurry up and take photos when it came out, I forgot to draw my eyebrows when I painted the facial features. I found out that I used a paintbrush to fill in the photos.