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Cheese Tart recipe with Vivo Butter Blend for professional bakeries
18
Feb

Vivo is familiar with customers by the products such as Vivo Topping Cream ACE, Vivo Topping ACE Excellent & some kind of margarine and butter. Established since 1950, Vivo belongs to Fuji Oil, a corporate base in Japan, and has factories in 14 countries, to provide oils and fats, fats for bakeries and confectioneries all over the world.

Vivo and New Viet Dairy are always keen on supporting you regarding:

– Technical issues

– Recipes ideas

– Bakery solutions

We introduce you a recipe for cheese tart cake with Vivo Butter Blend, made by the pastry expert of New Viet Gastronomy team. The formula exclusively for professional bakeries to provide the solutions and optimize business efficiency.

Product:

☑️ Butter Blend PL790LTU

☑️ SKU: 2660WSFS

☑️ Packing: 1 x 15kg

☑️ Origin: Singapore

INGREDIENTS:

A-DOUGH TART

  • Vivo Butter Blend: 225gr
  • – Icing Sugar: 95gr
  • – Plain Flour: 375gr
  • – Egg: ½ egg(30gr)

B-CHEESE FILLING

  • Cream cheese Dairymont: 400gr
  • – Icing Sugar: 95gr
  • – Corn starch: 5gr
  • – Lemon juice: 2gr
  • Whipping Cream Dairymont: 150gr
  • – Egg yolks (1)

HOW TO MAKE

A-DOUGH TART

Blend Vivo butter + icing sugar + flour. Mix well with egg, left it in the fridge for 15 minutes.

Roll and put into the cake mold size 7cm x 3mm (about 30gr).

Bake tart before 13 minutes at 200 ° C until Tart turns to yellow.

B-CHEESE FILLING

Mix well Cream cheese Dairymont with icing sugar.

Add cornstarch + lemon juice to the mixture.

Pour Whipping Cream Dairymont into the mixture, take it into the bag and pump into the tart mold.

Spread the egg yolks to face of the cake.

Bake at 200 ° C for 8-9 minutes, depending on the oven temperature.

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