Lumer di mulut! HOKKAIDO CHEESE TART!
Cheese filling (10 buah)
Hokkaido Cheese Tarts
Bahan
Kulit pie (15-16 buah):
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan cream cheese di suhu ruang sekitar 15 menit lalu lembutkan dengan spatula.
- Masukkan gula pasir, vanilla, dan garam, lalu aduk sampai menyatu.
- Ganti ke whisk dan aduk sampai tidak ada gumpalan keju tersisa.
- Masukkan satu butir telur kecil dan aduk sampai rata.
- Ayak maizena ke dalam adonan dan aduk asal rata.
- Hangatkan whipping cream sekitar 20 detik lalu tuang ke adonan bertahap sambil diaduk.
- Pindahkan adonan ke panci dan masak di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api, masukkan mentega tawar, dan aduk sampai licin.
- Pindahkan custard keju ke wadah, tutup plastik wrap yang menempel, lalu dinginkan.
- Kocok mentega yang sudah lunak bersama garam, vanilla, dan gula halus sampai creamy.
- Masukkan dua kuning telur dan aduk sampai menyatu.
- Masukkan tepung protein sedang dalam dua tahap lalu aduk dengan spatula.
- Satukan adonan dengan tangan sebentar saja sampai tidak ada tepung tersisa.
- Bungkus adonan dan simpan di kulkas atau freezer 20 sampai 30 menit sampai firm.
- Gilas adonan di antara dua lembar plastik setebal 3 sampai 4 mm.
- Cetak adonan dengan ring yang sedikit lebih besar dari cetakan tart.
- Masukkan adonan ke cetakan aluminium foil dan tekan sampai menempel ke sudutnya.
- Trim kelebihan adonan dengan pisau lalu tusuk dasarnya dengan garpu.
- Simpan pie di kulkas sampai benar-benar keras.
- Panaskan oven di suhu 160 derajat lalu panggang kulit pie 20 sampai 24 menit sampai golden brown.
- Panaskan oven di suhu 210 sampai 220 derajat.
- Lembutkan custard keju yang sudah dingin lalu masukkan ke plastik segitiga.
- Isi tiap kulit tart sampai penuh dan rapikan permukaannya dengan sendok.
- Simpan tart di kulkas sekitar 20 menit sampai lebih firm.
- Campur satu kuning telur dengan satu sendok teh susu cair lalu poles ke permukaan tart.
- Panggang sekitar 10 menit sampai permukaannya berwarna cantik.
Ingredients
Pie crust (makes 15-16):
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Let the cream cheese sit at room temperature for about 15 minutes, then soften it with a spatula.
- Add sugar, vanilla, and salt, then mix until combined.
- Switch to a whisk and stir until no lumps of cheese remain.
- Add one small egg and stir until combined.
- Sift the cornstarch into the mixture and stir just until combined.
- Warm the whipping cream for about 20 seconds, then pour it into the mixture in stages while stirring.
- Move the mixture to a pot and cook over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Transfer the cheese custard to a container, cover with cling film touching the surface, and let it cool.
- Beat the softened butter with salt, vanilla, and powdered sugar until creamy.
- Add two egg yolks and mix until combined.
- Add the medium protein flour in two additions and fold with a spatula.
- Bring the dough together by hand briefly, just until no flour remains.
- Wrap the dough and chill or freeze it for 20 to 30 minutes until firm.
- Roll the dough between two sheets of plastic to 3 to 4 mm thick.
- Cut the dough with a ring slightly larger than the tart moulds.
- Press the dough into the foil moulds so it hugs the corners.
- Trim the excess dough with a knife and prick the bases with a fork.
- Chill the shells until completely firm.
- Preheat the oven to 160 degrees Celsius and bake the shells for 20 to 24 minutes until golden brown.
- Raise the oven to 210 to 220 degrees Celsius.
- Loosen the chilled cheese custard and transfer it to a piping bag.
- Fill each tart shell generously and smooth the top with a spoon.
- Chill the tarts for about 20 minutes until firmer.
- Mix one egg yolk with a teaspoon of milk and brush it over the tarts.
- Bake for about 10 minutes until the tops are beautifully coloured.
Cook Mode
Cheese filling (10 buah)
Hokkaido Cheese Tarts
Lumer di mulut! HOKKAIDO CHEESE TART!
Lumer di mulut! HOKKAIDO CHEESE TART!
Bahan
Kulit pie (15-16 buah):
Polesan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Diamkan cream cheese di suhu ruang sekitar 15 menit lalu lembutkan dengan spatula.
- Masukkan gula pasir, vanilla, dan garam, lalu aduk sampai menyatu.
- Ganti ke whisk dan aduk sampai tidak ada gumpalan keju tersisa.
- Masukkan satu butir telur kecil dan aduk sampai rata.
- Ayak maizena ke dalam adonan dan aduk asal rata.
- Hangatkan whipping cream sekitar 20 detik lalu tuang ke adonan bertahap sambil diaduk.
- Pindahkan adonan ke panci dan masak di api kecil sambil terus diaduk sampai mengental dan meletup.
- Matikan api, masukkan mentega tawar, dan aduk sampai licin.
- Pindahkan custard keju ke wadah, tutup plastik wrap yang menempel, lalu dinginkan.
- Kocok mentega yang sudah lunak bersama garam, vanilla, dan gula halus sampai creamy.
- Masukkan dua kuning telur dan aduk sampai menyatu.
- Masukkan tepung protein sedang dalam dua tahap lalu aduk dengan spatula.
- Satukan adonan dengan tangan sebentar saja sampai tidak ada tepung tersisa.
- Bungkus adonan dan simpan di kulkas atau freezer 20 sampai 30 menit sampai firm.
- Gilas adonan di antara dua lembar plastik setebal 3 sampai 4 mm.
- Cetak adonan dengan ring yang sedikit lebih besar dari cetakan tart.
- Masukkan adonan ke cetakan aluminium foil dan tekan sampai menempel ke sudutnya.
- Trim kelebihan adonan dengan pisau lalu tusuk dasarnya dengan garpu.
- Simpan pie di kulkas sampai benar-benar keras.
- Panaskan oven di suhu 160 derajat lalu panggang kulit pie 20 sampai 24 menit sampai golden brown.
- Panaskan oven di suhu 210 sampai 220 derajat.
- Lembutkan custard keju yang sudah dingin lalu masukkan ke plastik segitiga.
- Isi tiap kulit tart sampai penuh dan rapikan permukaannya dengan sendok.
- Simpan tart di kulkas sekitar 20 menit sampai lebih firm.
- Campur satu kuning telur dengan satu sendok teh susu cair lalu poles ke permukaan tart.
- Panggang sekitar 10 menit sampai permukaannya berwarna cantik.
Ingredients
Pie crust (makes 15-16):
Egg wash:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Let the cream cheese sit at room temperature for about 15 minutes, then soften it with a spatula.
- Add sugar, vanilla, and salt, then mix until combined.
- Switch to a whisk and stir until no lumps of cheese remain.
- Add one small egg and stir until combined.
- Sift the cornstarch into the mixture and stir just until combined.
- Warm the whipping cream for about 20 seconds, then pour it into the mixture in stages while stirring.
- Move the mixture to a pot and cook over low heat, stirring constantly, until it thickens and bubbles.
- Turn off the heat, add the unsalted butter, and stir until smooth.
- Transfer the cheese custard to a container, cover with cling film touching the surface, and let it cool.
- Beat the softened butter with salt, vanilla, and powdered sugar until creamy.
- Add two egg yolks and mix until combined.
- Add the medium protein flour in two additions and fold with a spatula.
- Bring the dough together by hand briefly, just until no flour remains.
- Wrap the dough and chill or freeze it for 20 to 30 minutes until firm.
- Roll the dough between two sheets of plastic to 3 to 4 mm thick.
- Cut the dough with a ring slightly larger than the tart moulds.
- Press the dough into the foil moulds so it hugs the corners.
- Trim the excess dough with a knife and prick the bases with a fork.
- Chill the shells until completely firm.
- Preheat the oven to 160 degrees Celsius and bake the shells for 20 to 24 minutes until golden brown.
- Raise the oven to 210 to 220 degrees Celsius.
- Loosen the chilled cheese custard and transfer it to a piping bag.
- Fill each tart shell generously and smooth the top with a spoon.
- Chill the tarts for about 20 minutes until firmer.
- Mix one egg yolk with a teaspoon of milk and brush it over the tarts.
- Bake for about 10 minutes until the tops are beautifully coloured.
Cook Notes
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