Matcha cheese tart: cream: 50g cheese: 8g milk: 30g fine sugar: 20g eggs, and proper amount of matcha.
Crispy Austrian cheese tart: cream: 50g cheese: 8g milk: 30g fine sugar: 20g egg: a chocolate chip: right amount.
Chocolate cheese tart: cream: 50g cheese: 8g milk: 30g sugar: 20g eggs, and chocolate.
Salted egg yolk cheese tart: cream: 50g cheese: 8g milk: 30g sugar: 20g egg, one salted egg yolk 1.
Mango cheese tart: cream: 50g cheese: 8g milk: 30g sugar: 20g egg, 1 mango.
Cream yellow cheese tart: cream: 50g cheese: 8g milk: 30g fine sugar: 20g egg: A water: right amount.
Oreo cheese tart: cream: 50g cheese: 8g milk: 30g fine sugar: 20g eggs: 1.
Formula ingredients:
Peel: butter 60g fine sugar 15g egg yolk 1 low-gluten flour 100g.
Cheese stuffing:
Cream cheese 100g, fine sugar 15g, condensed milk 15g, 60g of cream, 3g of corn starch, 3g of lemon juice, and appropriate amount of egg yolk liquid (brush the noodles).
Steps:
1. The butter is softened at room temperature, and the powdered sugar is added and stirred evenly, and the egg yolk is added and stirred evenly.
2. Sift in low-gluten flour and knead it into smooth dough, cover it with plastic wrap and refrigerate for half an hour.
3. Roll the refrigerated dough thin, put it into a mold and bake it in an oven at 200 degrees for about 15 minutes.
4. Make cheese stuffing, beat the cheese into a creamy shape with fine sugar, stir until it is smooth and particle-free, add condensed milk, fresh cream, corn starch and lemon juice, and stir until it is smooth.
5. Squeeze the cheese into the baked crust and freeze it for two hours.
6. Brush the surface with egg yolk liquid and put it in a preheated oven for about 200 degrees 10 minute.
7. Put the fruit biscuits of the corresponding taste on the egg tart.
Brown sugar pearl egg tart
Boil brown sugar pearls until they float, and let them cool for later use. Squeeze custard (whipped cream) around the egg tart and put brown sugar pearls on it.