베이크 치즈타르트 만드는 법 : BAKE Cheese tart : BAKE チーズタルト | hokkaido baked cheese tart สาขา

베이크 치즈타르트 만드는 법 : BAKE Cheese tart : BAKE チーズタルト


นอกจากการดูบทความนี้แล้ว คุณยังสามารถดูข้อมูลที่เป็นประโยชน์อื่นๆ อีกมากมายที่เราให้ไว้ที่นี่: ดูเพิ่มเติม

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안녕하세요 제이미 입니다. 앞으로 다양한 디저트를 만들어 소개하려고 합니다. 많은 관심 부탁드릴게요~ ^^
오늘 만든 디저트는 일본의 BAKE 치즈 타르트 인데요 완벽히 똑같지는 않지만 비슷한 느낌으로 만들어 보았습니다. 레시피는 더보기를 눌러 확인해주세요.

◎ 파트 사브레 (타르트 반죽)
타르트틀 10개 분량
박력분 210g / 슈가파우더 60g / 무염버터 100g / 소금 1g / 계란 노른자 2개
동영상에서는 손으로 만드는 방법을 보였드렸는데요
푸드프로세서 이용하여서 만들어 주시면 편합니다.
1. 박력분, 슈가파우더를 체친다. (밀가루도 냉장고, 냉동고에 넣어두어 차게 하면 좋습니다)
2. 차가운 버터를 잘게 하여 손으로 비비듯 가루를 묻혀준다.
3. 소금과 계란 노른자를 넣고 치대지 않도록 하면서 신속히 뭉쳐준다.
4. 랩으로 감싸 냉장고에서 1~2시간 가량 놓아둔다.
5. 밀대와 덧가루를 이용하여 2~3mm정도의 두께로 밀어준 후 적당한 크기로 잘라 틀에 넣어 누름돌 하여 175~180도의 오븐에서 적당한 색이 날때까지 구워준다.

◎ 크림 파티셰르 (커스타드 크림)
만들기 쉬운 분량
우유 350g
계란 노른자 80g
설탕 90g
콘스타치 (옥수수전분) 30g
버터 35g
크림 파티셰르 (커스타드 크림) 만드는 법은 추후에 기회가 된다면 자세히 설명하겠습니다.

◎ 치즈필링 (기호에 따라 커스타드 크림의 양과 치즈의 양을 조절해 주시면 됩니다)
EX) 좀더 묽은 필링을 원하시면 커스타드 크림을 많이 치즈를 적게 / 좀더 단단한 필링을 원하시면 커스타드 크림을 적게 치즈를 많이
커스타드 크림 190g
크림치즈 170g
마스카포네치즈 60g
1. 크림치즈를 상온에 두어 부드럽게 풀어준다.
2. 마스카포네치즈를 넣어 섞어준다.
3. 만들어둔 커스타드 크림을 조금씩 넣어 섞어준다.
4. 구워둔 타르트지에 짜준 후 냉동실에서 30분~1시간 정도 굳힌다음 계란물 발라 200~210도의 오븐에서 8~10분 정도 구워준다.
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パートサブレ (タルト型 10コ分量)
薄力粉 210g 粉糖 60g 無塩バター 100g 塩 1g 卵黄 40g
フードプロセッサーを使って作ると楽です
ない場合
1. 薄力粉、粉糖を一緒に振るって冷凍庫で冷やす。
2. 冷たいバターを細かくして振った粉類をまぶしながら混ぜる
3. 塩と卵黄を入れて捏ねないように手早くまとめる
4. ラップして冷蔵庫2時間やすませる
5. 綿棒と手粉を使って2〜3mmの厚さにして型に入れて175~180度のオーブンで薄く焼き色がつくまで焼成

クリームパティシエール
作りやすい分量
牛乳 350g 卵黄 80g 砂糖 90g コーンスターチ 30g バター 35g
チーズフィリング
クリームパティシエール 210g / クリームチーズ 160g / マスカルポーネチーズ 50g
(好みで配合の調節が出来ます。柔らか目が好きだったらクリームパティシエールの量を増やし、固めの方にしたい場合はクリームチーズの量を増やして下さい。

1. クリームチーズを常温に置いて柔らかくする
2. マスカルポーネチーズを入れて混ぜ合わせる
3. 作ったクリームパティシェールを入れて混ぜる
4. 焼いたタルト生地に絞り冷凍庫で30分ぐらい冷やし固めた後卵液を塗って200~210度のオーブンで8~10分焼成
=================================================================================================
Ingredients
◎ Pâte Sablée
soft flour 210g / powdered sugar 60g / butter 100g / salt 1g / egg yolks 40g
◎ custard cream
milk 350g / egg yolks 80g / sugar 90g / cornstarch 30g / butter 35g
◎ BAKE cheese filling
curstard cream 190g / cream cheese 170g / mascarpone cheese 60g
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베이크 치즈타르트 만드는 법 : BAKE Cheese tart : BAKE チーズタルト

Tại sao kem phô mai ở Hokkaido Baked Cheese Tart lại hot đến vậy ?


Hokkaido Baked Cheese Tart
Tầng Hầm 2, Unit B2 21 Saigon Centre, 65 Lê Lợi, P. Bến Nghé, Quận1, TP. HCM
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【Back to Basic】Half Baked Cheese Tarts🧀 半熟芝士撻🧀 | Two Bites Kitchen


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半熟芝士撻 BacktoBasic Cheesetart

【Back to Basic】Half Baked Cheese Tarts🧀 半熟芝士撻🧀 | Two Bites Kitchen

Bánh nướng Phô Mai Hokkaido Baked Cheese Tart


《HTV9》 Khởi nghiệp cùng thương hiệu bánh nướng Phô Nếu bạn muốn mở và quản lý cửa hàng Hokkaido Baked Cheese Tart Vietnam của riêng mình.
Hãy liên hệ với chúng tôi, các chuyên viên của chúng tôi sẽ đồng hành và hỗ trợ các bạn:
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Bánh nướng Phô Mai Hokkaido Baked Cheese Tart

Japanese Hokkaido Baked Cheese Tart


Baked Cheese Tart
This baked cheese tart is inspired by Hokkaido baked cheese tart I had during my S.E. Asia Travel and had been craving it for so long so I decided to make my own. It’s a little gooey on the inside, perfect texture which just melts in your mouth.

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Ingredients:
For the tart pastry
170g plain flour
35g caster sugar
85g unsalted butter, cut into cubes, cold
2 medium egg yolk
½ tsp fresh milk
For the cheese custard
150g cream cheese
50g Mascarpone cheese
35g Parmesan cheese
30g unsalted butter
100ml fresh milk
40g icing sugar (sifted)
18g corn flour (sifted)
1 egg
1 tsp lemon juice
½ tsp vanilla extract
¼ tsp sea salt (optional)
1 egg yolk for brushing on top of custard
Method:
The Tart Shell
1. Sift the cake flour and icing sugar into a large bowl. Add cold salted butter cubes into the flour mixture and rub the butter and mixture with finger tips.
2. Add egg yolk and milk to the flour mixture. Knead the dough gently into a ball. Wrap the dough and place in fridge to rest for about 1 hour.
The Filling
1. Pour hot water into a saucepan with a mixing bowl on top. Then add cream cheese, mascarpone cheese, parmesan cheese, fresh milk, butter, icing sugar, egg, vanilla extract, salt and lemon juice. Mix it well until everything is well blended and melted.
2. Finally add sifted corn flour. Mix till wellblended, heat the mixture in a saucepan and keep stirring to make it thicker. Sift the mixture to remove any lumps and let it cool down completely.
Assembling
1. Remove the dough from the fridge. Roll the dough thinly. Use a 7cm fluted cutter to stamp the dough.
2. Place the cut dough over a muffin tin and gently press it downwards. Using finger tips, gently press and mould the dough into the muffin tin. Use a fork to poke holes at the base of the tart cases.
3. Bake the tarts at 180°C, with the oven on fan mode, for 15mins. Remove from oven and place on wire rack to cool. After the tart cases have cooled slightly, remove them from the tins and let them cool completely before use.
4. Preheat oven to 230°C fan mode.
5. Fill a piping bag with the cheese custard. Pipe the custard into the tart cases, in a slightly domed shape. Brush custard evenly with egg yolk.
6. Bake the tarts at 230°C fan mode for 10 to 15 mins. Keep an eye out from 10 min as the colour of the tart changes quite quickly from then onwards. (I like mine slightly charred so I baked it for 15 min)
7. Once baked, remove from oven and place on wire rack to cool.
Finally…. Enjoy the tarts warm and freshly baked.

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Japanese Hokkaido Baked Cheese Tart

นอกจากการดูหัวข้อนี้แล้ว คุณยังสามารถเข้าถึงบทวิจารณ์ดีๆ อื่นๆ อีกมากมายได้ที่นี่: ดูวิธีอื่นๆWiki

Author: Hoàng Dũng

Xin chào các bạn, mình là Hoàng Dũng, với đam mê cùng một số kinh nghiệm trước đây mình đã cho ra đời những tác phẩm như tranh treo tường, tranh 3D Tranh 4D nghệ thuật. Các bạn có thể đến Tranh treo tường Đà Nẵng để tham khảo và giao lưu nhé

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