27th Palace’s Cooking Diary - Cheese Tart (coffee flavor and egg yolk cream flavor)
Overview
The mother told her goddaughter that she wanted to eat egg tarts~ So~ I tried to make two flavors of egg tarts today on the 27th~ Hmm~ Hmm~~~
Tags
Ingredients
Steps
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Prepare ingredients.
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Tart crust: Put the butter and triangular cheese together and wait for softening.
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Sift the flour into the softened butter and cheese.
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Knead it evenly with your hands until there is no graininess and knead it into a smooth dough.
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Divide into nine equal parts and set aside.
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Tart water: Add sugar and instant coffee powder to milk and stir until the sugar is completely dissolved.
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After the milk coffee is completely melted, add the egg liquid and mix well.
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After mixing evenly, in order to make the egg tart water more delicate and smooth, you need to sift the egg tart water at least twice (the egg yolk cream tart water should also be sieved in this way).
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Okay~ The egg tart crust and egg tart water are ready, let’s start making the egg tarts!
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Take a small amount of dough and put it into the egg tart mold. Use your thumbs to pinch it so that it is thin in the middle and slightly thicker on the edges (there is no need to brush the egg tart mold with oil, the butter and cheese in the dough are enough to prevent it from sticking to the mold after baking).
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Pour the sifted egg tart water into the egg tart shell until it is 90% full.
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Put the baking sheet on, because the 27 egg tart molds are not enough, so I have to use cup cake molds instead~heehee~~~
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Place the egg tarts into the preheated oven, set the middle layer at 200°C for 20 minutes, and bake until the egg tart water solidifies.
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Add a small spoonful of solidified egg yolk cream and fresh mint leaves on top of the egg tart for a unique flavor! Mom likes it very much, and the children at home like to eat it even more~ Everyone, try making it when you have time~ It tastes good~~
