北海道蕃薯芝士挞 Hokkaido Sweet Potato Cheese Tart

挞皮：

材料A：

SCS纯牛油125克、涂抹式Buttercup 125克、细糖60克、糖粉50克

材料B：

鸡蛋2粒、香草味香精1/4茶匙

材料C：

普通面粉500克、占米粉60克

做法：

• 把材料A放入电动搅拌器搅拌至发起。
• 加入材料B，以慢速搅拌，然后加入材料C，继续搅拌至完全融合。
• 把面团放入挞模做成挞皮。

蕃薯馅料：

材料A：

SCS纯奶油65克、涂抹式Buttercup 30克、细糖45克、B蛋1粒、朗姆酒或威士忌1汤匙、香草味香精1/2茶匙

材料B：

蒸日本甜蕃薯400克、莲蓉100克

做法：

把材料A搅拌至发起后加入材料B，混合均匀。

芝士馅料：

材料A：

SCS奶油芝士200克、SCS芝士片5片、涂抹式Buttercup 50克、糖粉60克

材料B：

鸡蛋2粒、发起奶油50克

做法：

• 把材料A搅拌至发起，然后加入材料B搅拌均匀。
• 把入蕃薯馅料填入挞皮内，然后钻一下孔，塞入芝士馅料。
• 放入预热至175ºC- 180°C的烤炉烘15-20分钟。

提示：也可以在芝士馅料里加1汤匙的栗米粉，让馅料变得结实一点。

Basic Tart Crust Base :

Ingredients A                                        Dosage

SCS Pure Creamery Butter                     125g

ButterCup Luxury Spread                       125g

Caster Sugar                                             60g

Icing Sugar                                               50g

Ingredients B

Eggs                                                        2 nos

Vanilla Flavour                                       ¼ tsp

Ingredients C

Plain Flour                                              500g

Rice Flour                                                 60g

Method :

1) Place Ingredients A in a mixing bowl with the paddle attachment beat until light and fluffy.

2) Add Ingredients B at slow speed until incorporated and fold Ingredients C mix until well incorporated .

3) Press the tart crust base onto tart mould.

Japanese Sweet Potato Filling

Ingredients A                                            Dosage

SCS Pure Creamery Butter                         65g

Buttercup Luxury Spread                            30g

Caster Sugar                                                45g

Whole Eggs ( Meduim Size)                     1 nos

Rum / Whisky (optional)                          1 tbsp

Vanilla Flavour                                         ½ tsp

Ingredients B

Steam Cook Japanese Sweet Potato          400g

Lotus seed paste filling (ready to use)       100g

Method:

Beat Ingredients A until light and fluffy then add Ingredients B mix until well blended.

SCS Cheese Slices & Cream Cheese Filling

Ingredients A                                                   Dosage

SCS Cream Cheese                                           200g

SCS Cheese Slices Original                              5 slices

Buttercup Luxury Spread                                  50g

Icing Sugar                                                        60g

Ingredients B

Whole Eggs                                                       2 nos

Paysan Breton UHT Dairy Whipping Cream    50g

Method:

1) The beat Ingredients A until light and smooth and then add Ingredients B

mix until well incorporated.

2) Fill in the Sweet potato filing onto prepare tart mould and attach a smaller

hole to pipe in cheese filling onto the sweet potato topping.

3) Bake in pre-heated oven at 175ºC- 180°C for about 15-20 minutes.

Chef Tips: “ You may add 1 tbsp of Corn Flour onto cheese mixture make it

Cheese cake firm texture ”.