【流心芝士】半熟芝士撻 Half Baked Cheese tar

Name: 【流心芝士】半熟芝士撻 Half Baked Cheese tar
Yield: 5-6人
Ingredients: 200克/g 低筋麵粉 Low-gluten flour; 30克/g 砂糖 Sugar; 110克/g 牛油 Butter; 1隻/pc 雞蛋Egg; 220克/g 忌廉芝士 Cream cheese; 60克/g 巴馬臣芝士粉 Parmesan cheese; 40克/g 砂糖 Sugar; 20克/g 奶 Milk; 50克/g 淡忌廉 Whipping cream; 5克/g 粟粉 Corn starch; 70克/g 純乳酪 Pure yogurt; 1隻/pc 蛋白 Egg white; 適量/some 檸檬汁 Lemon juice

2023 年 03 月 30 日發佈列印

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半熟芝士撻最正嘅地方，係一切開後呈現流心效果嘅半熟芝士饀，慢慢咁流出嚟，畀人一種療癒嘅感覺，無論視覺、味覺都令人大滿足。

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食材（5-6人） 1小時以上

- 曲奇撻底
- 低筋麵粉 Low-gluten flour 200克/g
- 砂糖 Sugar 30克/g
- 牛油 Butter 110克/g
- 雞蛋Egg 1隻/pc
- 芝士餡材料
- 忌廉芝士 Cream cheese 220克/g
- 巴馬臣芝士粉 Parmesan cheese 60克/g
- 砂糖 Sugar 40克/g
- 奶 Milk 20克/g
- 淡忌廉 Whipping cream 50克/g
- 粟粉 Corn starch 5克/g
- 純乳酪 Pure yogurt 70克/g
- 蛋白 Egg white 1隻/pc
- 檸檬汁 Lemon juice 適量/some

1軟化牛油加入砂糖 Add sugar into soft butter.
2用電動打蛋器打至牛油變淺色並呈蓬鬆狀 Use an electric mixer to beat till light and fluffy.
3加入雞蛋攪拌均勻 Stir in eggs.
4篩入低筋麵粉，並用刮刀拌勻至沒有顆粒 Sieve in low-gluten flour and mix with scraper until no lumps.
5用保鮮紙包好麵團，放入雪櫃冷藏1小時 Wrap with plastic wrap. Fridge for an hour.
6從雪櫃取出麵團，分成每份約30克的小麵團 Take out the dough. Divide the dough into 30g small doughs.
7小麵團放入撻模，用手沿模按壓直到貼合 Place doughs into tart moulds. Press doughs to fit the moulds.
8用叉在撻底㓤窿 Poke holes on tarts with a fork.
9將撻模放入氣炸鍋，用160度焗8-10分鐘，取出放涼備用 Place tarts into an air fryer. Air fry at 160°C for 8-10 minutes . Let cool.
10將忌廉芝士、巴馬臣芝士粉、糖、奶、淡忌廉放入碗內 Put cream cheese, Parmesan cheese, sugar, milk and whipping cream in a boil.
11隔熱水坐溶材料, 並用打蛋器搞拌至滑順。 Mix with electric mixer until smooth over hot water bath.
12關火並加入粟粉、乳酪、蛋白，攪拌均勻。 Remove from hot water, then add corn starch, pure yogurt and egg white, mix well.
13加入檸檬汁調味 Add lemon juice
14芝士餡倒入放涼的曲奇撻模中 Pour cheese filling into the cookie tarts.
15放入氣炸鍋以200度焗6-8分鐘即成 Air fry for 6-8 minutes at 200°C