You can soak the knife in the hot water then use cloth to dry it.While the knife still "warm", apply it on the cream cheese cake. Every slice needs to warn it once. Your cheese tarts look nice. Control the bottom heat, you will get the perfect tarts soon.Any problems for the tarts?? Try puff. Alton Brown's nice. I added some baking powder on it, so the puff will not "sink".
ah mee, i used plain flour to make the tart but other recipes show also can use all-purpose flour to make it.What kind of flour is better? One more thing i wish to consult you, if i want to bake a heavy cream cheese cake, how i'm going to "get out" the cake from the mould?
The BEST way to get out the cheese cake from the mould is to get a "loose bottom Mould" from the shop, it will cost you not more then RM20.00 (depend on the size), it's very use full, can use for all type of cakes. Of course you have to put a layer of "baking paper- oil base or non oil base), on the bottom of it. After bake the cake, keep inside the refrigerator for 6 hrs, then (I always use small size of milo can) lay the mould on top of the milo can, cheese cake will easily get out. For the tarts, I just use normal flour.
ah mee, I think i better buy one or two loose bottom mould before i start make the cheese cake. I'm going to make a cheese cake for my sister this Friday. (Saturday is her Birthday).Whether you have any recipe for Mango Cheese cake? But i also thinking use Dragon fruit instead of Mango coz i can have pinky colour for my cake. What do you think? Thanks for your sharing!!
9 comments:
哇!那个tart看起来真的很不错!!
谢谢!谢谢!
看起来还OK啦!馅料也真的好好吃,就是那塔皮的底部不够香脆。下次应该可以作得更好!
You can soak the knife in the hot water then use cloth to dry it.While the knife still "warm", apply it on the cream cheese cake. Every slice needs to warn it once.
Your cheese tarts look nice. Control the bottom heat, you will get the perfect tarts soon.Any problems for the tarts?? Try puff. Alton Brown's nice. I added some baking powder on it, so the puff will not "sink".
Try to extend the tarts baking time. Let the color of tarts shell turn "golden" , it will be crispy.
ah mee,
i used plain flour to make the tart but other recipes show also can use all-purpose flour to make it.What kind of flour is better?
One more thing i wish to consult you, if i want to bake a heavy cream cheese cake, how i'm going to "get out" the cake from the mould?
The BEST way to get out the cheese cake from the mould is to get a "loose bottom Mould" from the shop, it will cost you not more then RM20.00 (depend on the size), it's very use full, can use for all type of cakes. Of course you have to put a layer of "baking paper- oil base or non oil base), on the bottom of it. After bake the cake, keep inside the refrigerator for 6 hrs, then (I always use small size of milo can) lay the mould on top of the milo can, cheese cake will easily get out. For the tarts, I just use normal flour.
ah mee,
I think i better buy one or two loose bottom mould before i start make the cheese cake.
I'm going to make a cheese cake for my sister this Friday. (Saturday is her Birthday).Whether you have any recipe for Mango Cheese cake? But i also thinking use Dragon fruit instead of Mango coz i can have pinky colour for my cake. What do you think?
Thanks for your sharing!!
Go for what ever you prefer. Experience it!
Check your email. I send some things for u.
ah mee,
I didn't received any mail from you yet.
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