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Ang sarap-sarap pa rin, walang pagbabago.
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So today, gumawa tayo ng Japanese Cheese Tart a la Pablos.
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So this is super duper easy to prepare.
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Don't worry, you won't be stressed on the dough.
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You will see later how easy it is to make this.
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Let's make the sweet crust first.
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So I have here all purpose flour, I will just mix it.
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You can also mix this by hand by the way.
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This is powdered sugar or confectioner's sugar.
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I have here butter, this is just softened butter.
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I'm using salted butter as usual.
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If you have unsalted butter at home, just put a pinch of salt.
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And 2 whole eggs, cold.
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The egg that I'm putting is cold so that the dough is relaxed
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because cool temperature is relaxing.
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It's just like us, right?
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When it's cold, we are relaxed.
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When it's hot, it's stressful.
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So I'm just going to mix it in a mixer fitted with a paddle attachment
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until it becomes or it turns into a smooth dough.
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And then you increase the speed.
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So there, it's already smooth.
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It's just like a cookie dough.
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Don't worry, don't be stressed.
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So it's already smooth.
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So there, that's how you want it to look like.
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Our sweet dough is already smooth.
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Now, the next step is this.
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I'm just going to scrape the sides of my mixing bowl
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to make sure that the mixing is even.
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There are no clumps.
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Now, the next step is this.
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I have here an ice cream scooper just to make it even
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but for the sake of those who don't have ice cream scooper
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We are not fond of ice cream, we are on diet.
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You may weigh it.
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When you weigh it, you get around 32 grams or 30 grams so that you won't be stressed.
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30 grams of dough and you're just going to press it against your cupcake pan.
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So I have my cupcake pan here.
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You just put it there and then you just press it like that.
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You just pre-press it.
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There it is, right?
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But it's not even.
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So there's a solution on that and shoutout to my teacher.
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To my most beloved, Chef Joey Prats.
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He's the one who gives inspiration to many
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that also use this, what do you call this?
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Pie crust press that can be bought online.
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There's one that can be bought online.
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So when you use that, your dough will come out even.
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You just put your dough there and then using this,
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you just press it.
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There it is, right? It's amazing, right?
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So there, you have one like that.
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If it's a bit sticky, you may soak it in the flour.
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I may directly poke this, I made this.
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I suggest that you scoop those first and then you press it at the same time.
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So what is the size of this pan?
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In centimeters, it's like 6.
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Oh my! It's crazy, right?
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So there is also the size of this.
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Just screenshot that, okay?
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I'm weak on those things, I admit that.
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I'm weak on those things.
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It's just that, right?
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And if in case, there's one in Pablos before.
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You may say that it's just promoting but it's not.
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It's just that we have a lot of good memories in Pablos.
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Especially before, they still have a dine-in in Osaka.
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We can really eat every meal, we can have lunch and dinner.
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After that, we will have coffee and desserts there.
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Even in Kobe, they have a dine-in.
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It's a pity that it's gone.
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They have a Cheese Tart that is a Crust Chocolate.
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If you want to do, to turn this into chocolate,
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you just replace around 1 fourth cup of the flour with cocoa powder.
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It's really possible.
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So you just press it like that and then...
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You just press it, right?
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It's really easy when you're using this kind of press.
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So there, it's continuous.
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Because I should have flour it.
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I'm just surprising you, right?
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I'm just showing you where your flour is.
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I'm just showing you what could happen if for example,
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you are impulsive like me.
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Because it's slow, it's slow.
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And then pull, right?
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You have to be careful.
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Just put it a bit on the flour.
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If your cupcake pan is small, there.
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It's that big, they also have one for press.
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How fun it is, right?
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So I will finish pushing and pulling this.
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To push and pull.
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Push and pull, it's not even.
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It's not even, I will finish this.
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And then next, we're going to do the filling.
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So as you can see, there.
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Our crust is already made.
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It's hard, right?
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Now, let's prepare the filling.
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So for the filling, I'm just going to combine all ingredients in a mixer.
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So I have here, cream cheese.
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This is just cream cheese.
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The truth is that in Japan, the secret of their filling is their Japanese cream cheese.
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Hokkaido cream cheese.
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Let's just pretend that this is Hokkaido cream cheese, right?
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Let's fool ourselves.
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This is cream but kidding aside, any cream cheese will work.
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Not necessarily, it must be from Japan.
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I just told that it's really more delicious if you use that.
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The cream, you can just use all-purpose cream.
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This is just flour or you can also use cornstarch as a binder.
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This is lemon juice for added acidity.
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And not in the recipe but I'm just going to put a splash of good vanilla.
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Make sure you use good vanilla, the real one.
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I'm just going to put this in a blender.
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So check if it's smooth already.
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Okay, it looks smooth to me.
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You may also use mixer or food processor.
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If you don't have blender, there's no problem.
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I'm just scraping it just to make sure that there are no lumps left.
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When there are no more lumps, let's move on.
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If there are lumps, just blend it more.
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Life is just like that, right?
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When there are holes, just blend it more and then you move on.
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So now, the next step is you divide the filling.
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I hope you don't mind, I'm just using my fingers because I'm more controlled.
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You can also put this in a butter dispenser but of course, not everyone has one.
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So let's finish pouring.
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So how to clean the blender?
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Put some water here and then a bit of your soap.
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Just like that and then you just blend it so that it won't be hard for your washer later.
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Because the blade is a bit...
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The blade is a bit hard to clean, right?
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So there, as you can see.
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The blade is already clean.
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Just the sides, it can be that you just water it until the sides.
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So there, isn't it brilliant?
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We are able to prepare around 26 cheese tarts
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and I will put it in my preheated 375° F oven for around 20-25 to 30 minutes.
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If you want it more golden just like me, the crust is a bit toasted.
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Around 30 minutes.
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So this is my 375° F oven.
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Let's just set it.
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I put it on top so that it's easier to get it.
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So there, after around 30 minutes because I want it a bit toasted.
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Let's remove our Jackson.
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I'm already having a hard time when using this.
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I just like the towel more.
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It will deflate a bit.
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Let it cool for a bit before we move it because there is what we call the carryover cooking.
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So until now, it's still baking.
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You want to let it cool down a bit so that it can set a bit before we remove it from the pan.
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So I already cool our Japanese Cheese Tarts on the pan.
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So there, as you can see.
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They are delicious on their own but why don't we make it more fancy?
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I will put it some fruit topping and I'm going to put it in a nice serving plate like this.
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So you can see how quick it is to remove it from the pan.
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As long as you let it cool first, okay?
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You need to be patient on baking.
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And then I'm just going to put fruit toppings.
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I have here peaches, kiwi, strawberries, and blueberries.
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So the pain of your fruits such as this, it will turn black.
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So what I suggest is you put corn syrup.
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So I have here corn syrup.
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Just to coat and this will also add shine to your fruits.
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Before you put it, you may also put powdered sugar if you want.
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And the blueberry, you don't need to put corn syrup on the blueberry.
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Let's put the blueberry first.
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It doesn't need to be too much, you just...
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Mango? This is not mango.
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It looks like mango.
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Why I didn't use mango? I'm too lazy to peel it.
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And then, this one is kiwi.
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Of course, again it can also be just plain.
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But if you want to make it fancy, why not?
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So you make it fancy by dusting powdered sugar.
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So that on the side of your crust, it will have a snow effect.
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Don't expect that the fruits will hold the powdered sugar.
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So that it's on the side of the crust.
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It will have a fancy effect.
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It's like your tarts are really from Japan, right?
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It goes through the snow.
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So there you have it, your Japanese Cheese Tarts made extra fancy
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because we put fruit toppings on top.
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Okay now, the best part.
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The one that I choose is the strawberry
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because strawberry always reminds me of Japan.
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The strawberries are really delicious on that.
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I love the texture.
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I love the creaminess of the cheese filling.
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It's not like a cheesecake that is set.
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It's inside is still soft.
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Super duper good, super duper smooth.
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I will open it like that so you can see the filling.
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Even without the strawberry, it's so good.
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So what are you waiting for?
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But I also want to taste the blueberry.
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It's also delicious.
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But I prefer the strawberry, personal preference.
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But this one is so good also.
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It's like you're eating cheesecake but more buttery and the filling is lighter
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and the crust is really different.
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It's not like the cheesecake, right?
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It's like the crust is only to hold the cheesecake to add texture.
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This one is with the crust on the entire experience of this cheese tart.
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It's super duper good.
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Buttery, creamy, tasty.
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Everything already.
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So make yours already and I'm going to see you in Japan.
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Thank you for watching!
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