Mini Cheese Tart: a small egg tart that consumes cream and cheese

Mini Cheese Tart: a small egg tart that consumes cream and cheese

Introduction:

"It's a lovely little egg tower. It's just the solution to the small amount of cream cheese and cream left. Although it looks like a Portuguese egg tart, it is different from the inside out. Crispy outer layer with fresh cream flavored yoghurt filling, one at a time. TAPI ingredients: 50g butter, 20g sugar powder, 100g low gluten flour, 1 egg yolk (no egg white), 1g salt, a little high gluten flour for dusting, 1 / 2 teaspoon water filling materials: 40g animal cream, 100g cream cheese, 30g sugar powder, 1 teaspoon yellow lemon juice required tools: oven, baking paper (non stick cloth / oil paper / tin foil), kitchen scale, measuring spoon, ordinary egg beater , scraper, powder sieve, fresh-keeping bag (fresh-keeping film), dough stick, 7cm diameter toothed biscuit lamination, flower mounting bag, fork, egg tart mold, finished product quantity: 7.5cm diameter sn6065 egg tart mold 11 ~ 12 "

Production steps:

Step 1: sift 100g low flour, 20g sugar flour and 1g salt into a large bowl. Add 50g butter softened at room temperature, knead and mix by hand.

Step 2: when mixing into crisp pineapple chips, add egg yolk and stir slightly. Then dig a hole in the middle and pour in 1 / 2 teaspoon (measuring spoon) of water.

Step 3: place the dough on the chopping board, push and knead it in the same direction with the palm of your hand until it is evenly mixed.

Step 4: wrap the dough in plastic wrap or plastic bag and put it into the refrigerator for quick freezing for 40-60 minutes.

Step 5: try to make the dough not too hard to roll, not too soft and easy to crack.

Step 6: soften 100g cream cheese at room temperature, break up slightly, add 30g powdered sugar and 1 teaspoon yellow lemon juice to make cheese paste.

Step 7: pour in 40g light cream and stir well.

Step 8: put the cream cheese paste into the flower mounting bag.

Step 9: cool the finished dough, sprinkle a little high flour, push it into 2 mm thick dough, and poke out air holes on the surface with fork. Brush off excess flour.

Step 10: use a 7 cm diameter round tooth biscuit mold (sn6184 chrysanthemum tower mold with 7 cm diameter is used in the figure) to press out the thin sheet, and put it into a 7.5 cm diameter tower mold to stick to the inner wall.

Step 11: squeeze in the cream cheese batter

Step 12: put into the middle layer of preheated oven, bake at 180 ℃ for 25-30 minutes. Take care not to scorch the surface.

Materials required:

Butter: 50g

Powdered sugar: 20g

Low gluten flour: 100g

Egg yolk: 1

Salt: 1g

High gluten flour: a little

Water: 1 / 2 teaspoon

Animal light cream: 40g

Cream cheese: 100g

Yellow lemon juice: 1 teaspoon

Note: it is not recommended to use the mold with too small diameter, the dough is easy to crack.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet