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
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.
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