tag:blogger.com,1999:blog-639638660166079582.post7990995245822437652..comments2024-03-28T18:08:21.101+08:00Comments on DreamersLoft: Hokkaido Bake Cheese Tart IVdaydreamerhttp://www.blogger.com/profile/07503207960371018700noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-639638660166079582.post-8119979544060983332018-04-02T15:10:21.434+08:002018-04-02T15:10:21.434+08:00Hi Wendy,
You can use the fan mode, but turn down ...Hi Wendy,<br />You can use the fan mode, but turn down the temperature by 5-10 degree and monitor the tarts closely towards the end.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-14078619125527033102018-02-11T19:55:03.457+08:002018-02-11T19:55:03.457+08:00Hi Meg,
What if the fan in my oven cant be turned ...Hi Meg,<br />What if the fan in my oven cant be turned off? The onlg possible mode is fan off but top heat only.<br />Your recipe looks really great anyway :)Wennynoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-2594592937638827992017-12-21T09:40:18.186+08:002017-12-21T09:40:18.186+08:00Thanks!Thanks!Hannahnoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-86822502099999169962017-12-19T09:10:16.907+08:002017-12-19T09:10:16.907+08:00Hi Hannah,
It’s not necessary to use fluted cutter...Hi Hannah,<br />It’s not necessary to use fluted cutter, just that I like how it looks after bake. For the grated cheese, usually I just buy those premixed cheese. Yes any brand will do. You can mix different types or cheese or just stick to one or two. Taste during cooking the custard and adjust according to preference.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-58112401167429391662017-12-18T15:36:44.825+08:002017-12-18T15:36:44.825+08:00Hi Meg, I have some questions,
Is it necessary to...Hi Meg, I have some questions, <br />Is it necessary to use a fluted cutter for the tart cases? Also, may I ask what are the ratios of the grated mixed cheeses? Is it like 10g:10g:10g? Also Is it okay if I use regular sliced cheese from Fairprice rather then specifically the Kraft brand? Thanks you so much for the recipe. From the comments, it looks like a really great recipe... gonna try and make these for my 姑姑 this Christmas. Thanks so much!Hannahnoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-78614994072514138622017-11-24T16:33:51.024+08:002017-11-24T16:33:51.024+08:00Hi Nora, glad that you tried the recipe with succe...Hi Nora, glad that you tried the recipe with success!<br />1. Yes, I submerged the smaller pot into a wok of water.<br />2. Depending in the quantity you are cooking, it takes longer for bigger quantity. If necessary, you can add a little bit more cornstarch.<br />3. If the custard is runny consistency, after cooling and baking, it should be slightly runny or gooey. If it becomes dry (I'm not sure if this is the cheesecake consistency you mention), then it might be over-cooked or over-baked. Many possibilities, perhaps have to adjust the oven temperature, slightly lower.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-87857657472261431212017-11-22T18:05:10.194+08:002017-11-22T18:05:10.194+08:00Thank you so much for sharing the recipe! I made i...Thank you so much for sharing the recipe! I made it yesterday and it was very delicious, close to Bake's!<br />I have a couple of questions regarding the custard:<br />1. Does the bain marie method require the smaller pot to be touching the water or not?<br />2. When cooking it, it does not thicken as expected to keep the dome shape, it is runny even after 20 min of cooking.<br />3. The custard in the final product resembles the consistency of cheesecake, I've tried cutting time but it still cools down to the same result.<br />Would appreciate your feedback. Thanks again!Norahttps://www.blogger.com/profile/01419431737481842650noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-76584482237429358122017-11-22T17:56:08.509+08:002017-11-22T17:56:08.509+08:00Thank you so much for sharing the recipe! I made t...Thank you so much for sharing the recipe! I made them yesterday and they are delicious, very close to Bake!<br />But I have some questions regarding the custard:<br />1. Does the pain marie method require the smaller pot to be touching the water?<br />2. when I cooked it it did not thicken as I expected, it was runny and I could not keep the dome shape, though I cooked it for over 20 min. And when I cooked it in the oven it resembles a cheesecake consistency, I've tried to cut time but even with 6 min in the oven it still turns thicker than what it should be.<br />Would very much appreciate your feedback.Norahttps://www.blogger.com/profile/01419431737481842650noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-56879664423668670032017-09-07T23:10:58.715+08:002017-09-07T23:10:58.715+08:00Hi,
Stop when the custard is still runny, as it wi...Hi,<br />Stop when the custard is still runny, as it will thicken slightly after cooling down. If you find the custard turns too thick, can actually "cheat" by adding a bit of some milk (bit by bit, not too much).daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-91291455304314525842017-09-03T23:17:40.130+08:002017-09-03T23:17:40.130+08:00Thanks Meg for the sharing !
Any guidance on how t...Thanks Meg for the sharing !<br />Any guidance on how to avoid overcooking the custard ? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-15199177282094374422017-06-04T18:33:54.439+08:002017-06-04T18:33:54.439+08:00Hi Zaf,
You could probably add cocoa powder to the...Hi Zaf,<br />You could probably add cocoa powder to the cheese custard. But I haven't try before so not 100% sure.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-66706045634609190952017-05-20T11:59:20.097+08:002017-05-20T11:59:20.097+08:00Hi, Do you know what to add and change if i want t...Hi, Do you know what to add and change if i want to make a chocolate version? Like the choco cheese tart by BAKE.zafhttps://www.blogger.com/profile/08705377517033525439noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-80279642995729843482017-05-16T11:12:31.851+08:002017-05-16T11:12:31.851+08:00Hi Meg, thank you very much for your recipe. I lov...Hi Meg, thank you very much for your recipe. I love them.<br />I have used the Hokkaido Mixed Cheese (Cheddar, Gouda and Mozzarella) which I have found in Fairprice Finest and think the taste should be ok since it's after all Hokkaido Cheese. <br />I have my first batch of cheese tarts out on Mother's Day. There are well received by my family although the crust seem to be too thin and hence, break easily when picked up. Today, I made my second batch since there are still some ingredient left. This time, I have made the crust slightly thicker and also I have added some chocolate chip on top the moment the tarts were out from oven. This time the crust seem just nice and of course, my kids just gobbled them once they have cooled.Irenenoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-38816229956027757172017-05-13T18:02:46.337+08:002017-05-13T18:02:46.337+08:00Hi Irene,
Plain flour is also called all-purpose f...Hi Irene,<br />Plain flour is also called all-purpose flour, so no difference :)<br />daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-18501584400792626342017-05-12T22:22:59.486+08:002017-05-12T22:22:59.486+08:00Hi,
I have noticed that your post in Hokkaido Bake...Hi,<br />I have noticed that your post in Hokkaido Bake Cheese Tart Part III is using plain flour for the crust while Hokkaido Bake Cheese Tart Part IV is using all-purpose flour. Is there any difference outcome?Irenenoreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-76023510231001695402017-05-07T11:17:49.446+08:002017-05-07T11:17:49.446+08:00Hi Weiling,
Yes, I continue heating the cheese mix...Hi Weiling,<br />Yes, I continue heating the cheese mixture while adding in the corn starch. Continue cooking until the mixture almost reaches the consistency that you want for your final product. If it's too runny when piping into the tarts, it will stay runny.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-68373643003104882622017-04-29T20:14:38.762+08:002017-04-29T20:14:38.762+08:00Thank you for your recipe! I tried baking it today...Thank you for your recipe! I tried baking it today but my cheese filling was too runny :( Any idea why? Do you have to continue hearing the cheese mixture while adding in the corn starch? Anonymoushttps://www.blogger.com/profile/17831462625299766109noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-83399494539007800752017-04-21T10:19:17.921+08:002017-04-21T10:19:17.921+08:00Hi Melanie,
Yes, whole milk works as well. I like ...Hi Melanie,<br />Yes, whole milk works as well. I like to use Hokkaido milk because it tastes very nice.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-19526295975517246932017-04-13T05:08:52.849+08:002017-04-13T05:08:52.849+08:00Hi, I don't have access to Hokkaido milk as I ...Hi, I don't have access to Hokkaido milk as I live in Canada - would I be able to use whole milk? Thanks!Anonymoushttps://www.blogger.com/profile/14535934822773163505noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-24184574757707109392017-04-13T05:07:44.891+08:002017-04-13T05:07:44.891+08:00Hi, I don't have access to Hokkaido milk (I li...Hi, I don't have access to Hokkaido milk (I live in Canada) - would whole milk work?<br />Thanks!!Anonymoushttps://www.blogger.com/profile/14535934822773163505noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-44541139564836292442017-01-27T14:52:33.864+08:002017-01-27T14:52:33.864+08:00Hi B,
Thanks for the tip! Will try next time :)
Hi B,<br />Thanks for the tip! Will try next time :)<br />daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-30084029933870923732017-01-27T14:42:15.104+08:002017-01-27T14:42:15.104+08:00Hi Zea,
I feel that Hokkaido milk is a must. As fo...Hi Zea,<br />I feel that Hokkaido milk is a must. As for the cheese, if I have the budget, I would go for mostly Kiri cream cheese (instead of mostly Philadelphia) because I find Kiri more creamy and smooth. Philadelphia can be grainy sometimes, but it really depends on the batch. If I can find Japanese cream cheese, it would be the best. And mascarpone is a must for me too. Good quality butter as well. In short, go for quality cream cheese and dairy products :) daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-60836220340102355452017-01-27T11:04:50.806+08:002017-01-27T11:04:50.806+08:00Hi, which variety do you think gives the best outp...Hi, which variety do you think gives the best output? I mean, among the 4 tests that you've made.. I would like to try baking some this weekend.. :)Anonymoushttps://www.blogger.com/profile/16143280131785923743noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-55301009229636914412017-01-02T15:00:32.633+08:002017-01-02T15:00:32.633+08:00have you tried brushing the top with melted brown ...have you tried brushing the top with melted brown butter? saw them doing it at uncle tetsu's outlet in Sydney. The did it ever so gently at the top. it does give it an extra rich and nutty aroma with a nice brown top out of the oven."B"https://www.blogger.com/profile/18186197822192237708noreply@blogger.comtag:blogger.com,1999:blog-639638660166079582.post-78845254626072581522016-11-12T10:24:27.019+08:002016-11-12T10:24:27.019+08:00Hi Sharon,
Glad to hear that you have tried baking...Hi Sharon,<br />Glad to hear that you have tried baking the cheese tarts :)<br />You might have overbaked the cheese tarts, causing the surface to dry up. Try baking at same temperature for shorter time or a slightly higher temperature for shorter time.daydreamerhttps://www.blogger.com/profile/07503207960371018700noreply@blogger.com