Mango Cheese Tarts(mang guo zhi shi ta )

Mango Cheese Tarts

Introduction:

"Different baking, different flavor, I have been playing baking for so long, but there are many kinds of baking, among which fruit tarts are a representative. What a small and fresh name fruit tarts are. For the concept and understanding of tarts, egg tarts have always been the majority. There is no deep research on egg tarts, grape tarts and pastry tarts This time, I just turned to a fruit cheese tarts in a book. Fruit, I love, cheese, I love more. In the case of love and love, I can only satisfy myself. For me who have never done this type, it's also a chance to exercise. I can see how the baking experts in the world of delicious food are so skillful and so interested, but I also understand, Behind everyone's dexterity and interests, there is constant improvement and improvement, and the number of failures can not stop the pace of baking enthusiasts, so here I am, fruit tarts

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature

Step 2: beat the egg to feather shape with electric beater.

Step 3: add the powdered sugar and stir it manually until the sugar and oil are mixed, otherwise the powdered sugar will splash everywhere

Step 4: beat the egg, add salt, and add a small amount of salt into the butter

Step 5: sift in the low gluten flour and stir with a rubber scraper until the oil and flour are completely mixed,

Step 6: wrap it in plastic wrap and put it in the refrigerator for one hour

Step 7: cover the dough on the mold, and press the dough with the side of your fingers to make it fit the mold.

Step 8: preheat the oven and bake it at 170 ℃ for 10 minutes in the middle layer (because I don't have a small hole, so heat it first. If the bottom is heated, I'm afraid the bottom of the tarts will pop up). Bake it at 170 ℃ for 25 minutes until the inside is colored.

Step 9: soften cream cheese and cream.

Step 10: use the electric egg beater to beat the eggs smoothly at low speed until there is no obvious granule

Step 11: whisk the cream and sugar

Step 12: add whipped cream to cheese paste and stir until completely mixed

Step 13: pour the cheese stuffing into the top of the baked tarts until it's six minutes full, then bake at 180 degrees and in the middle for another 10 minutes,

Step 14: cut the mango into small pieces

Step 15: cool the skin and spread mango slices on it

Step 16: finished product drawing

Materials required:

Butter: 62 G

Low gluten flour: 125g

Powdered sugar: 45g

Salt: right amount

Whole egg liquid: 25g

Cream cheese: 50g

Cream: 25g

Cream (whipped): 40g

Note: 1. Because I didn't fork a small hole, I heated it with fire first. If the bottom was heated, I was afraid that the bottom of the tarts would protrude. I could also fork a small hole with a small fork first. 2. I used fire first, so I didn't lay beans or stones on the skin of the tarts

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mang Guo Zhi Shi Ta