Cream cheese180g low-gluten flour125g

70g of whipped cream and 65g of unsalted butter.

60 grams of fine sugar and 50 grams of milk.

Whole egg liquid 35g corn starch 4g

Egg yolk 1 piece

The steps of flowing heart cheese tart

Illustration of the method of cheese tart 1 1. Saltless butter will soften at room temperature.

Instructions for cheese tart. 22. Add the fine sugar and beat with electric egg beater at medium speed until the butter swells.

Instructions for cheese tarts 33. Add the egg yolk liquid in three times, and beat well with an egg beater after each addition.

Illustration of cheese tart practice 44. Sift in the low-gluten flour.

Illustration of the method of cheese tart with flowing heart 55. Mix evenly with a scraper.

Instructions for cheese tarts. Cover with plastic wrap and let stand for 20 minutes.

Instructions for mobile cheese tart 77. Preheat the oven to 170 degrees.

Instructions for cheese tart 88. After the dough is taken out, knead it into a small dough the size of a ping-pong ball.

Illustration of the method of cheese tart with flowing heart 99. Put it into the mold and press it with your thumb until the dough is close to the mold.

Illustration of the method of cheese tart with flowing heart 10 10. Make a small hole.

The purpose of punching holes is to get rid of the air in the tapir, so that the tart skin won't bulge when baking.

Illustration of how to make a flowing cheese tart 1 1 1. Bake the crust in the oven at 170℃ for about 15 minutes.

When cooked, take it out to cool. Because the crust will be baked again in the oven, and it only needs to be cooked a little for the first time.

Illustration of cheese tart with flowing heart 12 12. Mix cream cheese and fine sugar, and beat well with an egg beater at medium speed.

Cream cheese, also called cream cheese, is a kind of cheese. Just write "cream cheese" on the package.

Illustration of cheese tart with flowing heart 13 13. Add milk and mix well.

Illustration of cheese tart with flowing heart 14 14. Add whipped cream and stir until the batter becomes smooth.

Illustration of cheese tart with flowing heart 15 15. Add corn starch and stir well.

Cream filling is very thick, a bit like ice cream. Adding starch can increase viscosity.

Illustrate how to make a flowing heart cheese tart 16 16. Pour the cream filling into the piping bag.

Illustration of cheese tart with flowing heart 17 17. Cut a small hole in the paper bag, squeeze the batter onto the egg tart skin and put it in the refrigerator 1 hour.

Freezing will make it difficult to bake the egg tart thoroughly, and it will still be in a "half-cooked" state after baking, which will have a flowing effect and a semi-solidified smooth taste. So it's also called half-cooked cheese tart.

Illustration of mobile cheese tart method 18 18. Paint a layer of egg yolk liquid on the surface of the egg tart.

If you don't mind the color of the finished product, you don't need to wipe it.

Illustration of cheese tart and flowing heart 19 19. Bake in the oven at 2 10℃ and 160℃ for 8 minutes.

If you can't control the temperature of your oven independently, set the upper and lower tubes at 2 10 degrees, and turn off the heat when you are halfway through baking.