大師的配方，不服不行！細節都做到口感里了！爆炸好吃！| 北海道流心芝士撻

Hello everyone, I am in tears of happiness. In the past two days, I made the Hokkaido cheese tart. In fact, I made this cheese tart many years ago. I have always wanted to make it, but I always forgot about it . Several years have passed. Fortunately, someone reminded me recently. I can’t put it off any longer. I highly recommend you try this recipe. It’s Master Xiaoshan’s recipe. There’s really no harm without comparison. I’ve tried several recipes. Master Xiaoshan’s recipe is really invincible. It ’s super, super delicious. First, make the tart crust with low gluten. Sift together high-gluten flour and almond flour, then add salt, sugar and vanilla sugar. This is the vanilla sugar I made myself. I posted a toffee video not long ago. There is a recipe for vanilla sugar at the end. Friends who want to know how to make it can watch it. If you don’t see it in the video, just replace it with granulated sugar. This is a thing that adds flavor. It will be more fragrant if you add it, and it won’t taste bad. Soften the butter at room temperature in advance, and then pour the powdered sugar mixture into the butter. If you have a mixer, If so, you can just put them together in the machine and beat them a few times. Then I can only use my hands instead of the machine. At this moment, what I am thinking is, well, the tart crust made by hand has more soul. Mix the butter and flour evenly, and then Then add the whole egg liquid and make it into a butter dough. Don't knead it repeatedly and then stop. Put it in a plastic bag and put it in the refrigerator to rest for 2 to 3 hours. His original method was to rest it and roll it into pieces before use. Press out the mold and place it on the mold. But do you think it is very troublesome to do this ? Because if you want to make all the dough into a tart shell, you have to roll it out and press it repeatedly. After a day of doing it, I gave it to him directly. Divide it into 25 grams each and wait until it becomes softer. Dip some flour on your fingers and shape it directly into the mold. I think this is the fastest and easiest way. It will be ready in half an hour if you do this. It will take an hour if you do that. It will be higher than the mold. A little bit , then put it in the refrigerator to freeze for 5 minutes. After freezing, it will be very soft. Then use a knife to cut off the irregular edges on the top. This will make it neat and nice. Then you can bake the tart shell. It must be in If you don't press something on top and bake it, it will shrink back very much. I have personally experienced it. If you don't listen to me, a beautiful woman, you will suffer a loss. You can use this thin paper cup to save it with your hands. Save it. Please don't type the subtitles. I just put it on top , and then I poured a lot of soybeans on top. I pushed the soybeans around to spread them out , otherwise the areas that were not pressed down might shrink. We have used all the soybeans we have. That's it. The last one was not enough, so I pressed some items and put them in the middle rack of the preheated oven at 160 degrees for 20 minutes. When preheating, you can preheat at 170 or 180 degrees so that the oven temperature will be the same after you put it in. It won't sink too much. After baking, take it out first, pour out the soybeans, and then carefully peel off the paper on top. When the mold is not too hot, knock it in circles a few times , then take out the tart shell . Put it back in the oven and bake at 160 degrees for 15 minutes and the tart crust is ready. The exact number of tarts you can make depends on the size of the mold you use. I made 14. You don’t have to use the same mold as me. You can also use 12. Lian's cup cake mold is made. Anyway, use whatever mold you have at home. After the tart shell is ready, you can make the cheese filling. The filling method is a little more complicated. Let's take a look at the master's method first. First, make a cheese custard. To make the sauce , first mix the milk and cheese. Heat the egg yolks, sugar, and cornstarch. Mix well. Then pour half of the milk cheese into the egg yolks and sugar. Mix well. Then pour it back into the pot. Stir constantly and simmer over low heat until it becomes a sauce. It only takes a minute or two. Remove one gram of gelatine from the heat and soak it until soft . Put the light cream and butter together and heat until the butter melts. Then add the softened gelatine and stir until the gelatine melts. Then add the prepared 20 grams of calories. Mix the custard sauce well and soften the cream cheese in advance. Stir it for a while. Then mix the custard mousse sauce and cream cheese you just made and mix well. Set it aside for later use . Next, you will make an Italian meringue . Boil the egg whites and sugar first , then put the basin containing the egg whites in a basin of warm water and beat it first . At this time, the sugar has not been put yet, so beat it directly until the egg whites are firm. In fact, it is quite fast. It only takes a minute. At this time, the syrup is ready. It's also boiled. Be sure to boil the syrup. Then while it's hot, beat the egg whites while pouring in all the syrup. Continue to beat the egg whites until they have hard peaks. Finally, beat them until they have upright peaks . Then add the egg whites. Mix it with the cheese. First, take 1/3 of the egg whites and mix them with the cheese . Then mix them all evenly. Then the cheese filling is completed. Squeeze it into the tower mold and make it packed to the same height as the mold. If the surface is uneven, shake it. Stir it up and put it in the refrigerator for 3 hours. I tried it . You can freeze it overnight. Before baking, take it out and brush the surface with egg wash. Don’t brush it on the tart shell because it needs to be baked at a high temperature. If you brush it on the tart shell, finish baking. In the future, the color of the tart shell will be too dark , and you will need to change to a baking pan . When preheating the oven, I put it in and preheated it together with the oven. This baking pan is very hot and very hot. Put it in the oven. Bake at 230 degrees until the surface is colored. The book says bake at 240 degrees for 3.5 minutes. I baked it at 230 degrees for 6 minutes. I have tested it and it works within 10 minutes . It is best not to exceed 10 minutes . If you want to bake for 10 minutes The surface is still not colored after a few minutes , which means that your oven is not preheated enough and the temperature is not high enough . Also, why do you need to change the baking pan before baking? Because your cheese tart is frozen hard and the temperature is very low. The baking pan is also icy and the temperature is very low. If you put it directly into the oven, the temperature will drop immediately and the baking time will be extended. The longer the baking time, the more tender the inside will be. So the best way to shorten the baking time is to heat the baking pan in advance . This can greatly improve the baking time. Shortening the baking time is really all the experience I have gathered in the past two days. It is not mentioned in the master's book. The flow effect is particularly good right after baking. Everything will flow out when it is opened. Wait until it is not hot enough to cut before I cut it. It is also the effect of this flow of mind. To be honest, Master Susumu Koyama’s method is really complicated. I have been working on this for several days. Why? It’s because I thought it was complicated at first, so I didn’t do it. Then I tried other recipes. I tried this kind of cream cheese and eggs and mixed them evenly , but it tasted really ordinary without any traces. The highlight was later on when I decided to make the master’s recipe. Look at this thin and squishy recipe from Master Oyama Susumu. I feel it should perfectly restore the state of Hokkaido cheese tart. Maybe it will be more delicious than that one. With doubts , I made the master’s recipe. I 've simplified it a little because I don't understand why the gelatine was added. I mixed the butter and whipping cream again and mixed it directly with the custard sauce without adding the gelatine. Then I mixed the cheese protein without adding sugar water , but just added 20 grams of sugar. After the whipping is done, the cheese paste will be slightly thicker than the one with sugar water , because the ingredients are a little less, and only 6 can be produced. After baking, the state does not look much different , but after cutting it, it can You can see the difference. The right side looks a little fluffier. You can see the honeycomb texture of the egg whites. It tastes softer but still has a slight Q taste. It ’s because of the addition of gelatin. Holy shit, I really like it. This is the detail. The master really makes the taste of desserts perfect. A master is a master. I can’t help but sigh: Your uncle will always be your uncle. If you think it’s too complicated to follow the master’s method, you can also simplify the method without adding gelatin or sugar water. This egg white version is also delicious. Anyway, it is much more delicious than the recipe I have tried before . The master recommends eating this cheese tart iced. It is indeed eaten hot. You can’t taste the texture of the q and egg whites. It is still iced. It tastes better when eaten . If stored, freeze it . In fact, it can be stored for a long time in the freezer . But I think you should try to eat it within a week because the longer it goes, the worse its taste may be. So that ’s it for today, this cheese tart. It’s really, really delicious. Friends who are interested can start making it. If you like my video, please give me a like. If you also like me, then follow me again . There are more exciting videos. See you in the next video. Bye.