[食不相瞞128] 北海道名店風 迷你軟心起士塔的食譜與做法：巴斯克起士蛋糕內餡X法國藍帶香酥塔殼，濃厚蓬鬆富含空氣感，超完美組合 (Hokkaido Bake Style Cheese Tart)
49 هزار بار بازدید -
8 ماه پیش
-
Hi there! I'm excited to
Hi there! I'm excited to share with you a delicious dessert recipe that I think you'll love: Hokkaido Bake Style Cheese Tart. Don't worry, it's super easy to make and my recipe is simple to follow. Let's get started!
Many countries have their own unique recipes and shapes of cheese tarts. If you're a traveler in Japan, you simply must try the mini-sized cheese tart! The most well-known ones are the Hokkaido Bake Cheese Tart and Pablo, which was founded in Osaka. This mini cheese tart from Hokkaido is also popular overseas, including in Taiwan, Korea, Thailand, the Philippines, and the United States.
This recipe is a delightful combination of Basque burnt cheesecake filling (slightly adjusted) and a Cordon Bleu tart shell. Although it is not an exact replica of Hokkaido's version, I was pleasantly surprised by how delicious the finished product turned out. The filling is fluffy, creamy, and airy, while the tart shell is crispy and fragrant. The cheese flavor is particularly strong, making it a must-try for everyone.
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
There is also a silent #ASMR version of this video: stay tuned!
---------------------------------
Here is the recipe for Hokkaido Style Mini Cheese Tarts:
📍Mold size: opening diameter 7cm, bottom diameter 4cm, height 2cm
📍 servings: six mini cheese tart
✎ Ingredients
☞ tart shell
Cake flour 100g
Almond flour 16g
Powdered sugar 35g
Iced unsalted butter 60g
A pinch of salt, about 1g
Whole egg 20g, beaten
☞ Cheese filling
cream cheese 150g
sugar 45g
egg 44g
heavy cream 75g
cake flour 4g
Lemon Juice 5g
✎ Instructions
1. Sift the flour, almond flour and powdered sugar into a food processor, add the salt and mix well.
2. Add the diced cold butter, beat to a grit, then add the beaten egg and beat until a forms.
3. use a spatula to crush the dough, to help the dough more delicate integration, you can also use the root of the palm to push forward grinding, do not need to be more often, about 1~2 times, after processing, wrapped in plastic wrap, take to the refrigerator to chill for at least half an hour, summer heat, you can chill for an hour
4. Roll out the dough to a thickness of 0.3~0.4 centimeters, use a cutter that is 2.5~3 centimeters larger than the diameter of the tart mold to cut it into a round shape, or use a knife to cut it directly, then place the dough into the tart mold and use your fingers to help it fit together gently, and then vertically slice off the excess dough.
5. Place a muffin paper cup in the tart mold and pour in a generous amount of rice (if the weather is hot, ice for another 20 minutes before placing in the oven).
6. Preheat the oven to 180°C and bake blind for 15 minutes. Remove the pie weights and bake for another 15~18 minutes, then allow to cool on a wire rack before unmold (please adjust the time according to your own oven).
7. Next, make the filling. In a small saucepan, add cream cheese and sugar, heat over low heat to soften, stirring from time to time, and remove from heat when completely melted and mixed.
8. Add the heavy cream to the cheese mixture, mix well, then add the beaten egg and lemon juice (if you are making a large portion, add the egg in small portions), mix well, then add the sifted cake flour and mix again.
9. Return to the stove, heat the cheese batter to about 80°C over low heat, stirring constantly to avoid burning. When the temperature reaches a little lumpy, but keep stirring and it will be smooth and shiny, remove from the heat.
10. Sift the cheese filling, cover the surface completely with plastic wrap, and refrigerate for at least 30 minutes.
11. beat cheese filling for 3 to 4 minutes until soft and fluffy. Pour the filling into a piping bag and press it evenly into the tart shells, using a hot spoon to shape the filling.
12. Preheat the oven to 220°C. Mix one egg yolk with 1/4 tsp water or milk, use a brush to spread the egg yolk mixture evenly over the top of the cheese filling and bake for 15-18 minutes, or until the top is golden brown.
13. Let cool slightly after baking and enjoy warm, cold or iced.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:32 ingredients
01:13 Making tart shell (sweet pastry dough) and baking
08:15 Making the cheese tart filling
13:10 Combine filling and shell, brush with egg wash
15:22 Enjoy Hokkaido style mini cheese tart
16:09 tips for making Japanese style cheese tarts
-----------------------------------------------------------------------
#HokkaidoCheeseTart
#basqueCheesecake
#cheesetart
Many countries have their own unique recipes and shapes of cheese tarts. If you're a traveler in Japan, you simply must try the mini-sized cheese tart! The most well-known ones are the Hokkaido Bake Cheese Tart and Pablo, which was founded in Osaka. This mini cheese tart from Hokkaido is also popular overseas, including in Taiwan, Korea, Thailand, the Philippines, and the United States.
This recipe is a delightful combination of Basque burnt cheesecake filling (slightly adjusted) and a Cordon Bleu tart shell. Although it is not an exact replica of Hokkaido's version, I was pleasantly surprised by how delicious the finished product turned out. The filling is fluffy, creamy, and airy, while the tart shell is crispy and fragrant. The cheese flavor is particularly strong, making it a must-try for everyone.
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
There is also a silent #ASMR version of this video: stay tuned!
---------------------------------
Here is the recipe for Hokkaido Style Mini Cheese Tarts:
📍Mold size: opening diameter 7cm, bottom diameter 4cm, height 2cm
📍 servings: six mini cheese tart
✎ Ingredients
☞ tart shell
Cake flour 100g
Almond flour 16g
Powdered sugar 35g
Iced unsalted butter 60g
A pinch of salt, about 1g
Whole egg 20g, beaten
☞ Cheese filling
cream cheese 150g
sugar 45g
egg 44g
heavy cream 75g
cake flour 4g
Lemon Juice 5g
✎ Instructions
1. Sift the flour, almond flour and powdered sugar into a food processor, add the salt and mix well.
2. Add the diced cold butter, beat to a grit, then add the beaten egg and beat until a forms.
3. use a spatula to crush the dough, to help the dough more delicate integration, you can also use the root of the palm to push forward grinding, do not need to be more often, about 1~2 times, after processing, wrapped in plastic wrap, take to the refrigerator to chill for at least half an hour, summer heat, you can chill for an hour
4. Roll out the dough to a thickness of 0.3~0.4 centimeters, use a cutter that is 2.5~3 centimeters larger than the diameter of the tart mold to cut it into a round shape, or use a knife to cut it directly, then place the dough into the tart mold and use your fingers to help it fit together gently, and then vertically slice off the excess dough.
5. Place a muffin paper cup in the tart mold and pour in a generous amount of rice (if the weather is hot, ice for another 20 minutes before placing in the oven).
6. Preheat the oven to 180°C and bake blind for 15 minutes. Remove the pie weights and bake for another 15~18 minutes, then allow to cool on a wire rack before unmold (please adjust the time according to your own oven).
7. Next, make the filling. In a small saucepan, add cream cheese and sugar, heat over low heat to soften, stirring from time to time, and remove from heat when completely melted and mixed.
8. Add the heavy cream to the cheese mixture, mix well, then add the beaten egg and lemon juice (if you are making a large portion, add the egg in small portions), mix well, then add the sifted cake flour and mix again.
9. Return to the stove, heat the cheese batter to about 80°C over low heat, stirring constantly to avoid burning. When the temperature reaches a little lumpy, but keep stirring and it will be smooth and shiny, remove from the heat.
10. Sift the cheese filling, cover the surface completely with plastic wrap, and refrigerate for at least 30 minutes.
11. beat cheese filling for 3 to 4 minutes until soft and fluffy. Pour the filling into a piping bag and press it evenly into the tart shells, using a hot spoon to shape the filling.
12. Preheat the oven to 220°C. Mix one egg yolk with 1/4 tsp water or milk, use a brush to spread the egg yolk mixture evenly over the top of the cheese filling and bake for 15-18 minutes, or until the top is golden brown.
13. Let cool slightly after baking and enjoy warm, cold or iced.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:32 ingredients
01:13 Making tart shell (sweet pastry dough) and baking
08:15 Making the cheese tart filling
13:10 Combine filling and shell, brush with egg wash
15:22 Enjoy Hokkaido style mini cheese tart
16:09 tips for making Japanese style cheese tarts
-----------------------------------------------------------------------
#HokkaidoCheeseTart
#basqueCheesecake
#cheesetart
8 ماه پیش
در تاریخ 1402/12/05 منتشر شده
است.
49,010
بـار بازدید شده