Sunday, June 19, 2016

半熟芝士塔 Half-baked Cheese Tart

上个礼拜,姐姐在脸书分享了近期很夯日本半熟芝士塔的文章,说想吃。
我说一片要那么贵,我学做给她吃。
为了姐姐学做,亦顺道搭上《半熟芝士塔》风~
第一次烤芝士塔,更是第一次挑战半熟芝士塔。
论味道,我很满意。
论颜色,我稍嫌不够上色。
倘若刷两遍蛋液或改用蛋黄液,说不定会更好。
论口感,我期待的,是完全呈流心状的内陷。
而烤出来的,却是呈豆腐花状的。
将芝士塔冷藏过后再吃,口感就犹如市售的芝士塔般,但稍微偏软。
一种塔,两种不同的口感。
下次可以缩短烘烤的时间,说不定,就可以得到流心的内陷了。
做这几款芝士塔还真的挺花时间和功夫的。
可是,看到成品,确实很有满足感。

塔皮
材料(约20个):
低筋面粉---240g
有盐牛油---120g
糖粉---60g
鸡蛋---1 颗(约50g)
香草精---1茶匙

刷面:
鸡蛋---1颗

装饰:
柠檬皮屑

做法:
  1. 将冷牛油切丁,筛入底筋面粉和糖粉。
  2. 用手将牛油和粉类搓成面包糠状。
  3. 加入鸡蛋和香草精,以按压的方式按成光滑不黏手的面团即可。(切勿过度搓揉,以免面团起筋)
  4. 把面团用保鲜纸包起来,冷藏1小时。
  5. 将面团取出,分成20g一份的小面团后搓成圆形。
  6. 把面团放入塔模,轻轻地按压成型。
  7. 于塔皮的底部用叉子叉一些小洞。
  8. 把塔皮放入冰箱,冷藏约10分钟。
  9. 将塔皮送入已预热180oC的烤箱,中层,烤12分钟。
  10. 待塔皮完全凉后,挤入芝士馅。
  11. 把芝士塔放入冷冻库,冷冻约一小时至芝士表面呈固体状。
  12. 取出芝士塔,刷上蛋液。
  13. 将芝士塔送入已预热220oC的烤箱,中层,烤8分钟。
  14. 再把芝士塔移去上层,继续烤3分钟即可取出。
  15. 在芝士塔表面撒上柠檬皮屑后,趁热享用。

    芝士馅
    材料:
    奶油芝士---300g
    马司卡彭芝士---170g
    动物性鲜奶油---120g
    糖粉---120g
    牛奶---100g
    柠檬汁---1 汤匙
    香草精---1 茶匙
    玉米粉---1 汤匙

    做法:
    1. 将奶油芝士,马司卡彭芝士和鲜奶油隔水煮溶后离火。(切勿煮沸)
    2. 趁热筛入糖粉,混合至糖粉完全溶化。
    3. 加入牛奶,柠檬汁和香草精,混合均匀。
    4. 加入玉米粉,混合均匀。
    5. 把芝士馅装入裱花袋,冷藏备用。
    备注:
    1. 切勿烤太久,以免全熟了。
    2. 蛋液可以刷两次或只用蛋黄液,烤出来比较上色。
    Tart Shell
    Ingredients(Approx. 20 pcs):
    Cake flour---240g
    Salted butter---120g
    Icing sugar---60g
    Egg---1 nos(Approx. 50g)
    Vanilla essence---1tsp

    Brushing:
    Egg---1 nos

    Decoration:
    Lemon zest

    Method:
    1. Cut the cold butter into small cubes, sift in the cake flour and icing sugar.
    2. Rub the mixture with hand til the mixture looks like bread crumb.
    3. Add in the egg and vanilla essence. Fold the mixture til it forms a smooth and non-sticky dough. (Do not over-knead the dough to minimize the formation of gluten)
    4. Wrap the dough with cling wrap and refrigerate for an hour.
    5. Take the dough out of the fridge, divide it into smaller dough at 20g each.
    6. Press the dough into the tart mould.
    7. Poke some tiny holes at the bottom of the tart by using a fork.
    8. Refrigerate the tart shells for approx. 10 minutes.
    9. Bake the tart shells in a pre-heated oven for 12 minutes at the middle rack at 180oC.
    10. Remove the tart shells from the oven and let cool. Fill the shells with cheese filling.
    11. Freeze the tarts for approx. an hour til the filling turns to be solid.
    12. Brush the tarts with egg wash.
    13. Bake the tarts at a pre-heated oven for 8 minutes at the middle rack at 220oC/
    14. Move the tray to the upper rack and continue to bake for another 3 minutes.
    15. Remove the tarts from the oven, sprinkle some lemon zest on top and serve while it is hot.
    Cheese Filling
    Ingredients:
    Cream cheese---300g
    Mascarpone cheese---170g
    Whipping cream---120g
    Icing sugar---120g
    Milk---100g
    Lemon juice---1 Tbsp
    Vanilla essence---1 tsp
    Corn flour---1 Tbsp

    Method:
    1. Melt the cream cheese, mascarpone cheese and whipping cream by double-boil method. Then, remove them from heat. (Do not bring the mixture to boiling stage)
    2. Sift in the icing sugar while the mixture is still hot and stir til the sugar has completely dissolved.
    3. Add in milk, lemon juice and vanilla essence. Stir well.
    4. Add in corn flour and mix well.
    5. Pour the cheese filling into a piping bag. Refrigerate.
    Remarks:
    1. Do not over bake the cheese tarts to prevent the filling from becoming completely set.
    2. Brush the tarts with egg wash twice or only use the egg yolk so that the tarts will brown better.


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