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流心芝士挞

2016-11-14 Winny Lim, 今日好食谱, 烘焙, 甜点, 食谱, 饮食画报 2 Comments 6,801 Views

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芝士香非常浓郁的流心芝士挞，单看流心的模样就受不了了 XD

份量~ 9粒（7.5cm挞模）


A：挞皮
♦ 无盐牛油 62g
♦ 盐 1g
♦ 幼糖 32g
♦ 全蛋液 25g
♦ 蛋黄 10g
♦ 低筋面粉/特幼面粉 125g

2

B：芝士馅

♦ 奶油奶酪 180g
♦ 鲜奶 50g
♦ 动物性鲜奶油 70g
♦ 幼糖 50g
♦ 玉米粉 4g

材料C：表面
♦ 蛋黄 1粒（打散）

5


1. 将所有材料A混合成不粘手的面团，放入冰箱里冷藏约1个小时，取出后分割成每粒27g的小圆球，然后均匀的按压进挞模，再用叉子刺出几个小洞。

2. 放入预热烤箱以160度烤约20分钟或至金黄色，取出后脱模待凉备用。

3. 将奶油奶酪室温软化，和其他材料B（ 除了玉米粉）一起隔水加热，搅拌至完全融化顺滑，然后慢慢筛入玉米粉，再继续搅拌至浓稠状即可离火。

4. 待芝士馅放凉后装入挤花袋，均匀地挤满挞皮，然后放入冰箱冷藏约1~2小时或至芝士馅凝固。

5. 取出后在芝士馅的表面刷上蛋黄，再放入预热烤箱以180度烤至表面上色即可。

❤ 烤好的芝士挞要趁热才会有爆浆，如果吃不多的话可以先烤几个，其余的放置冰箱，想吃时取出再烤即可

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2 comments

  1. Mike Ho
    2016-11-15 at 16:27

    Winnie, your egg tart is superb. Any FB page to follow?

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