Hokkaido Bake Cheese Tart

My first attempt of this bake cheese tart turned out exceptionally well, cheesy and gooey....kudos to Meg Tan of Dreamersloft  for her detailed write-up of her creation of this Hokkaido Bake Cheese Tart! As reference to Meg's recipe, I've made a total of 14 tart base (10 small and 4 medium ones). I must say that the tart base recipe is really easy to handle, tasted very buttery and crisp too. But I did not bake all at once! I actually assemble 6 small tarts to test out the temperature require to achieve the desired texture of the cheese filling. Hahaha the small tart is really easy to savour as two small mouthful and its gone! ^0^ 

Oooh I sliced this little tart while its still warm...cheesy and gooey! Though I yet to taste the real "BAKE" cheese tart selling at the ION outlet, I'm happy with my homemade bake cheese tart. ^0^

Tart base before and after baking

I'm using 180 deg cel 10mins for the small base and 12 mins for the medium base

Fill tart base with cheese custard, before and after baking

As the tart base required twice baking procedure, it may burnt easily over high temperature. I read somewhere to brush the edge of the tart base with a little water to prevent over browning. So I tried this method by brushing it with water before piping in the cheese custard. It turn out beautifully without burning edge! Second tips I'm sharing is using cold egg yolks to brush over the custard. Just before popping the tray into the oven, I've brush a coat of cold yolks over it , repeat another coating and the glaze mange to adhere to the custard giving it a golden hue after baking. :)

Ingredient (approx. 15 tarts, using 7cm fluted cutter & 4cm base tart case)

Tart Dough

• 170gm plain flour
• 35gm icing sugar
• 85gm cold salted butter, cubed
• 2 egg yolks
• 1 tsp fresh milk

Cheese custard

• 125gm cream cheese
• 130gm mascarpone cheese
• 20gm cheddar slice
• 10gm grated parmesan cheese
• 25gm salted butter
• 130gm fresh milk
• 40gm icing sugar, sifted
• 15gm corn starch, sifted
• 1 egg, lightly beaten
• 1 tbsp lemon juice
• 1/4 tsp vanilla extract
• sea salt to taste
• 1 cold egg yolk, for brushing on top of custard

Method

1. Making tart base : Sift plain flour and icing sugar into a large bowl. Add in cold butter cubes.
2. Using finger tips, rub the butter into the flour mixture until it resembles bread crumbs.
3. Add in egg yolk and mix into flour mixture and form into a dough.
4. Add fresh milk and lightly knead into a soft dough. Wrap the dough with cling wrap, lightly flatten into a small rectangle shape. Place the dough in fridge and rest it for about 1 hour.
5. Prepare cheese custard : Combine all cheeses, milk and butter into a small pot. Place the pot over a large pot with barely simmering water. Keep stirring till all mixture is melted.
6. Once the mixture has melted, add in sifted corn starch and icing sugar. Mix till well combined. Mixture will thicken slowly.
7. Add egg, vanilla and lemon juice. Stir constantly till mixture thickens into custard. Taste the custard and add in sea salt if desired.
8. Sift the custard into another clean bowl for a more velvety smooth texture. Cool down the custard completely and transfer into a piping bag. Store the custard in the fridge till ready to use.
9. Assemble : Remove the dough from fridge. Dust working surface and rolling pin with flour. Roll the dough thinly, about 3-4mm thickness. Use a 7cm fluted cutter and stamp the dough.
10. Use a floured dough scrapper to lift out the cut dough. Place the cut dough carefully over tart tin and gently press into the tart tin. Use a fork to poke holes at the base of the tart cases.
11. Bake the tarts at 180 deg cel for 10mins. Remove from oven and place on wire rack to cool. After the tart cases are cooled slightly, remove them from the tins and cool completely before use.
12. Preheat oven to 220 deg cel. Pipe the custard into the cooled tart cases, shape slightly domed. Brush egg yolk evenly over the custard.
13. Bake the tart for about 10 mins. (Temperature and duration may varies due to the heat of varies oven)  Remove from oven and place on wire rack to cool. Best serve warm!

Recipe ref : dreamersloft.blogspot.sg

Steamed Glutinous Rice with Ribs in Bamboo Leaf

With plenty of dried bamboo leaf  (干竹叶) left from my the previous attempt of glutinous rice dumplings, I was vexing on what to do with the remaining bamboo leaf. Until which I discovered this interesting recipe which made use of this by coating the pork ribs with glutinous rice and rolled up into  the bamboo leaf. Simplified version of the traditional glutinous rice dumplings?? ^0^ Really love this little ribs parcel which infused with the lovely fragrant of the bamboo leaf! 

This dish is not complicated to prepare, just the need to soak the glutinous rice overnight and softened the dried bamboo leaf before usage. Both these steps could be done on the day before cooking, same as the pork ribs which is best to marinate it overnight. The next day when ready for steaming, just season the glutinous rice and roll onto the pork ribs, follow by rolling into the layers of  softened bamboo leaf. 

Ingredient

• 700gm pork ribs, cut into 8 sections
• 150gm glutinous rice
• 16 pieces dried bamboo leaves

Seasoning for rice

• 1 tsp dark soy sauce
• 2 tsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil
• 1/2 tsp pepper

Seasoning for meat

• 2 tbsp ginger juice
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp pepper
• 1 tsp Chinese five spice powder
• 1 tsp sugar
• 3/4 tsp salt
• 1 tsp sesame oil
• 2 tbsp chinese wine
• 1 tbsp corn flour

Method

1. Combine ribs with seasoning and mix well. Best marinate overnight in fridge.
2. Rinse glutinous rice thoroughly and soak overnight. Drain away water and mix in seasoning. Set aside.
3. Soak bamboo leaves till soften.  Rinse and wash the leaves thoroughly. Pat dry and set aside.
4. Heat up a steamer. Coat the ribs evenly with glutinous rice and roll up with 2 layers of bamboo leaves. Secure parcels with string.
5. Place wrapped ribs in steamer and steam over medium heat for 50-60 mins (depending on thickness of ribs) until tender. 

Recipe ref : Famous Cuisine Jun 2016