For egg tarts I just bake whole tart once without prebaking. For cheese tart I prebake tart sgell first, as the cheese fillings only baked till half cooked
Thank you for sharing this. Why do these pastry need to be pre-baked before filling with cheese while in your egg tart video the pastry is baked together with the filling?
Coz in order for the cheese fillings to remain half baked or lava like, it cant bake too long, if bake not long enough, crust cant cook through. Prebake tart shell can ensure crispier crust too
@@iwen777 I see. Thanks so much. I tried it for the first time using your method. The second bake at 230 degrees for 6-7 min with fan mode is pretty strong so mine turned out nice for a beginner but it was not lava in the middle. Guess my oven is too powerful and will need to either lower the temperature or shorten the time.
@@audreyp2401 my 2nd baking temperature is 220c (without fan force) for 8-10minutes. Fan force will make it very powerful and almost equal to increase by 10c, + you used 230c fan force which is already equal to 240c (normal conventional settings). Thus, I think your baking temperature is way too high
![[ENG SUB]葡式蛋挞食谱|千层酥皮制作|Portuguese Egg Tarts Recipe| Pastéis de Nata|Puff Pastry from Scratch](http://i.ytimg.com/vi/Oxpe_Z9iC5s/mqdefault.jpg)
这北海道”芝士挞”网红了一阵。谁有吃过呢？
请问做好了，放进冰箱可以放几天？
I have to made the hokkaido cheese tarts, so...... successful n super delicious 😋, just can't stop eating it! Thank very much ! 👍👍
今天我做北海道芝士蛋挞零失败。太好吃了谢谢老师的食谱。和教导。
Can I make the filling over night and bake in the morning ?
I just ate cheese tart yesterday.
It was so yummy!😋😋
Hi can I make the tarts shell in advance, how to storage if want to make more n how long can keep thk u
Looks Yummy!
Thanks a lot, hope you can try
Do we place the tray on middle or lower oven rack??
Hihi! Why is the inner base don't look fully cooked? It look doughish is that OK?
This is making me hungry !!
Haha, faster make it.hehe
Hi Iwen, I have lots of leftover filling, can I freeze it or what else can I make with that?
Hi, need to pre bake the tart shell for the traditional egg tart and also cheese tart ? Thanks
For egg tarts I just bake whole tart once without prebaking.
For cheese tart I prebake tart sgell first, as the cheese fillings only baked till half cooked
Will appreciate if you could give us the English version of this video
请问 迷你塔磨的话 可以用这个塔皮的食谱吗？
可以，小的挞磨烤时间会短些，自行调整
想请问如果没有mascapone cheese可以吗？
请问这种半熟的，烤了后，可以像普通cream cheese tart那样冷藏几天吗？谢谢
老师， 请问你的mascarpone cheese 跟Parmesan cheese 是什么牌子？谢谢
Thank you for sharing this. Why do these pastry need to be pre-baked before filling with cheese while in your egg tart video the pastry is baked together with the filling?
Coz in order for the cheese fillings to remain half baked or lava like, it cant bake too long, if bake not long enough, crust cant cook through.
Prebake tart shell can ensure crispier crust too
@@iwen777 I see. Thanks so much. I tried it for the first time using your method. The second bake at 230 degrees for 6-7 min with fan mode is pretty strong so mine turned out nice for a beginner but it was not lava in the middle. Guess my oven is too powerful and will need to either lower the temperature or shorten the time.
@@audreyp2401 my 2nd baking temperature is 220c (without fan force) for 8-10minutes.
Fan force will make it very powerful and almost equal to increase by 10c, + you used 230c fan force which is already equal to 240c (normal conventional settings). Thus, I think your baking temperature is way too high
@@iwen777 oic. thank you. I will adjust it the next time. Thank you
@@audreyp2401 good.pls send me photo after baking
请问如果没有parmesan cheese 用mozzarella cheese 代替可以吗？味道会不会不一样？
可以。会，每个cheese味道都不同
请问准备好的cheese mix 用保险膜盖住放冰箱多久才拿出来用呢？
想問下你的食譜是做16-18個的但是如果我想分開2次來做可以嗎？那麼我要將撻皮的粉團拿去冷藏第二天再做這樣可以嗎？如果可以撻皮和那芝士餡最多可以放多久？謝謝你
请问filling用不完要怎么保存？能保存多久呢
Butter how many gm
请问mozzarella cheese 可以做吗？
应该不能哦，主体要cream cheese，parmesan cheese那里就可以尝试用mozzarrella cheese取代，不过要切小
如果要全熟把烤的时间拉长就可以了？
乳酪餡的牛奶可用鮮奶油代替嗎？
Hi 你好！今天试做了这北海道cheese tart, 好吃 😋 但是不知道为什么塔皮很脆很容易碎 不知道为什么？我是根据你的recepi 来做的
容易碎吗？可能是牛油融了，牛油一定要冷噢。融了会水油分离，烤出来干干易碎。建议整型入挞磨后，就放冰箱硬了再烤噢
iwen baking okay thanks will redo again
柠檬汁一定要加吗？作用是什么？
請問您是用什麼品牌的cream cheese？
Your eggs are so beautiful. Where do you buy? Which city?
Oh, from my market, im from Malaysia
@@iwen777 I am from Penang. which market u get from? Kampung?
请问 Hokkaido chocolate tart怎么弄？
Hi, 请问所有材料都要从冰箱拿出来放室温才开始做吗？另外，全程都只是用刮刀搅拌，拌允？不需要用到任何打蛋器？谢谢
因为要拿去煮融所以还好，不需室温也可以。最重要要顺滑。加入粉类一定要用刮刀轻盈搅拌，不然会硬。
挞皮的牛油就一定要冷从冰箱出来，不能融。所以厨房热也不行，开冷气做就好
@@iwen777 谢谢你的解说。我试试做看
The bottom of the crust looks like underbaked. Is it?
Slightly, but still flaky to me when it's warm.
U can prebake them longer at lower rack
你好，請問一下因為你的食譜是250g cream cheese，150g 莫澤雷拉和40g帕爾馬
如果我只要用cream cheese的話 是不是直接放440g的cream cheese就可以了呢？
然後如果酥皮我直接買現成的來做可以嗎？
謝謝你
你两个可以尝试，可是味道会不一样了
好的明白 謝謝你
@@lowq1183 不客气哦，做了拍照来看
请问这个食谱的cheese馅料可以做几粒
请看我的description box有写了
如果只是放cream cheese的話要放多少G啊？
你可以把所有CHEESE份量用cream cheese 来代替，自行加起来，这是味道会不同噢
@@iwen777 好的 謝謝你😉
@@柯基-w5n 不客气
请问没有mascarpone cheese 和parmesan cheese, 能做吗？需要用什么cheese代替呢？
cream cheese就好
如果只放cream cheese而已，会不会没那么好吃呢？
@@hooiyin9877 mascarpone的话我觉得只是比cream cheese少了一点酸味，口感没什么区别，parmesan我觉得也没什么味道lol。有条件你可以都加进去试试
@@wangvictoria2210 好的，谢谢你😊
@@wangvictoria2210 谢谢你帮回答，很好
请问蛋液不要涂的话可以吗？
没蛋液不能上色噢
可以不加玉米粉嗎？
加了比较口感好。
请问filling为什么没那么软，是不是煮过久了呢？
是的，要注意不要烤过了哦o
@@iwen777 如果全用mascarpone cheese 会软一些吗？
请问可以不加parmeson cheese 吗
可以用其他两款芝士代替
请问如果没有mascarpone cheese, 可用什么替代呢？
用别的cheese,或creamcheese,味道会不一样的哦
材料在哪里可以买勒？？？
蛋糕材料店
為什麼每次跟你的食譜都不成的，尤其是crush
Crust吗？很多人做了拍照给我看，都没问题。牛油一定要很冷哦，可以拍照来看吗? Fb page: facebook.com/iwen777
有跟你的方式做，牛油是用冷的，可是麪粉跟牛油攪拌均勻後很粘，是不是牛油過多的關係導致麪糰太濕？
@@cooknbakekitchenette 是会一些连的
嗯，我在試試，謝謝妳
@@cooknbakekitchenette 加油哦，最好在冷的地方做