Ingredient: For tart shells A:
120g butter
60g icing sugar
1/2tsp fine salt
1 egg yolk
1/2 egg white
A little butter essence
B: (mixed together)
260g low protein flour
15g custard powder
2 tbsps milk powder
For filling
C:
250g cream cheese
40g icing sugar
10g butter
1 egg
1/2tsp lemon juice
1/5 tsp fine salt
D:
Some blueberry jam (decoration)
Utensil needed:
Some tart moulds
Method:
1. Combine ingredient (A) well. Add in ingredient (B), knead lightly into a dough using your hands.
2. Take a small amount of no.(1). Place into tart moulds and press. Bake in a preheated Caldo Convention Oven at 180 degrees Celsius for 10 minutes till semi-cooked.
3. Combine filling (C) together. Scoop into a piping bag.
4. Pipe no.(3) into tart shells. Spoon ingredient (D) on top. Bake once more for 10 minutes.
11 comments:
Hi,may I know what is low protein flour? Can I use plain flour?
Thank you.
Alice
Oh, its me again. If a recipe calls for whipping cream, is it the non diary or diary whipping cream? Normally what brand would you recommend if it calls for whipping cream also?
Thanks again.
Alice
Hi Alice,
"Low Protein Flour" is a weak or low gluten flour made from soft wheat. "Pau Flour", "Cake Flour", "Pastry Flour" are low protein flour. You can shift plain flour for three times before mixing if low protein flour is unavailable, but texture will not be the same.
Unless it is mentioned in the recipes as "non-diary whipping cream", diary type is used.
If for cake decoration or tarts, Rich's whipping cream is recommended. Always keep it in the fridge. Whip immediately, do not defroze it.
If i want to use the big mould, how about the baking time, is it the same?
Is the butter essence available in all ingredients shop?
Thanks.
Baking time (step no.2) for the tart shell depends on the thickness, not the width, therefore it will be the same. Baking time for step no.4 is the same.
Butter essence is available at baking ingredient shops.
我尝试做了这个Tart，但是饼皮略嫌硬。
我做好的面团，干和有点硬。请问是什么问题？怎样改进？
谢谢！
我试做了这道挞，但是挞皮有些硬。
当我揉好面团时，面团是干和有点硬的。请问是出了什么问题？如何改进？
谢谢！
饼皮随意搅拌匀即可，不需搓太久，否则会起筋，导致饼皮变硬。如果没即刻用，以湿布盖着避免水蒸发。如太硬，B料的低筋面粉减20克。
嗨,请问如果我用做普通的蛋挞的塔皮的材料可以吗? 一定要用这种吗? 谢谢 :)
没问题。
Hi.. can i know this recipe is for how many pieces???? Thank you
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