【cc】How to make Japanese Baked Cheese Tarts 日式流心芝士撻

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材料配方 Ingredients：(20個 / 20 pieces)
撻皮Tart shells:
含鹽奶油（軟化）150克 / Salted butter (softened) 150g
糖粉 60克 / Icing sugar 60g
鷄蛋 （室溫）1/2個（大約25克）/ Egg (room temperature) 1/2 piece (approx. 25g)
低筋麵粉 250克 / Cake flour 250g

芝士内陷 Molten cheese custard:
奶油奶酪（軟化）250克 / Cream cheese (softened) 250g
鮮奶 30克 / Milk 30g
細砂糖 62克 / Castor sugar 62g
淡奶油100克 / Whipping cream 100g
玉米粉 1/2湯匙 / Corn flour 1/2tbsp
檸檬汁 1茶匙 / Lemon juice 1tsp
香草精 1/8茶匙 / Vanilla extract 1/8tsp

蛋黃 1 個 / Egg yolk 1piece

製作撻皮Preparation for Tart shells：
1.將含鹽奶油用打蛋器攪打軟化均匀， 然後加入糖粉攪拌均匀至糖粉融化。 混匀之後它會像膏狀有點半透明。
Beat the salted butter until soften , then add icing sugar and mix well until it will become translucent like a paste.
2.加入鷄蛋攪拌混匀， 然後加入過篩的低筋麵粉混匀至沒有顆粒。切記不要過度攪拌以免麵粉起筋。
Add egg and mix well, then add cake flour through a sieve and mix until there are no particles to be seen in the batter. Remember do not over stirring the batter as to avoid gluten in the flour.
3.將麵團包上保鮮膜，放入冰箱冷藏30-40分鐘。
Wrap the dough with plastic wrap and put it in the refrigerator for 30-40 minutes.
4.將麵團取出，分割成20個（每份大約24克)。取出一份麵團，用手指輕輕按壓入撻模中。利用叉子在撻皮底部插出氣洞。將做好的撻皮放入冷凍庫冷凍10分鐘。
Take out the dough and divide it into 20 pieces (24g each). Take out a portion of dough and gently press the dough with your fingers tips into the tart mold. Use a fork to prick the base of the tart shells. Put the tart shells in the freezer for 10 minutes.
5.放入已預熱的烤箱180攝氏度，烘烤15分鐘或呈現淺棕色（每一台的烤箱不同，請大家自己斟酌烤箱温度与時間)。將撻皮取出，轉移到凉架上完全晾涼。
Preheat the oven to 180°C and bake for 15 minutes or until golden brown (Each oven is different, you may adjust the oven temperature and time). Remove the tarts out from the oven, transfer to the cooling rack and let it cool completely.

製作芝士内陷Preparation for Molten Cheese Custard：
1.將奶油奶酪攪拌成爲乳霜狀，加入鮮奶混合均匀， 然後加入細砂糖攪拌混匀, 之後加入淡奶油繼續混匀。
Stir the softened cream cheese into a creamy paste, add milk and mix well. Add sugar and stir well. Then, add whipping cream and continue stirring until all mix together.
2.將玉米粉放入麵糊里攪拌混匀，然後加入檸檬汁和香草精混匀即可。
Pour the corn flour into the batter and mix well, then add lemon juice and vanilla extract and mix well.
3.將芝士糊放入擠花袋里，然後將芝士糊擠入撻皮中。將芝士撻冷凍20分鐘。
Put the cheese mixture in a piping bag, then squeeze the cheese mixture into the baked tart shells. Place the cheese tarts in freezer for 20 minutes.
4.將芝士撻取出，在表面刷上一層蛋黃液。
Brush the tart surface evenly with egg yolk using a pastry brush.
5.放入已預熱的烤箱200攝氏度，烘烤10-13分鐘或呈現金黃色（每一台的烤箱不同，請大家自己斟酌烤箱温度与時間)。將芝士撻皮取出，轉移到凉架上放涼。趁溫熱或待涼后享用。香酥的撻皮，絲滑濃郁的流心乳酪内餡，每一口都很滿足。剛出爐趁熱吃或冷藏后都很好吃，各都有不同的風味。做法及材料簡單，攪一攪拌一拌就搞定！
Put the cheese tart into the preheated oven at 200°C and bake for 10-13 minutes or until lightly golden yellow (Each oven is different, you may adjust the oven temperature and time). Remove the cheese tarts out from the oven, transfer to the cooling rack and let it cool. Serve warm or cool.
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我不是老师，单纯因为喜欢烘焙，所以开始自学烘焙！純粹分享我个人的小小烘焙制作, 欢迎大家一起交流。如果你喜歡我的影片請別忘了【訂閱 & 按讚）。
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