FACULTY OF BIORESOURCES AND FOOD INDUSTRY

SEMESTER II SESSION 2020/2021

BAKERY TECHNOLOGY

(FSI 35203)

BAKERY DAY REPORT

COURSE : BACHELOR IN FOOD TECHNOLOGY

GROUP : GROUP 3

TITLE : BAKERY DAY REPORT- CHEESE TART

DATE OF SUBMISSION : 4/6/ 2021

LECTURER’S NAME : DR. NOROUL ASYIKEEN BT ZULKIFLI

NAME MATRIC NUMBER

ANIS RAUDHAH BINTI MOHD YAZAM BACL19056555
NURIN JAZLINA BINTI IDRIS BACL19054953
NUR NABILAH BINTI NORSHAM BACL19055021
NUR AYUNIE BINTI AHMAD NASIR KUN BACL19055251
SITI NUR ANIS HUSNA BINTI MOHD ROSLI BACL19055209
NIK NURUL NABILA BINTI NIK MAT SHAKRI BACL19055433

INTRODUCTION
Cheese makes everything taste better, so a tart made up of three different types of time-
honoured cheeses, freshly baked on-site daily is a compelling proposition. Cheese Tart is a
dessert made of creamy and velvety cheese filling that is nestled on a flaky cream cheese pie
crust. The tandem of the two combined makes for such a heavenly, rich dessert. The French
word tarte can be translated to mean either pie or tart, as both are mainly the same with the
exception of a pie usually covering the filling in pastry, while flans and tarts leave it open.
Tarts are thought to have either come from a tradition of layering food, or to be a product of
Medieval pie making. Enriched dough example short crust is thought to have been first
commonly used in 1550, approximately 200 years after pies. In this period, they were viewed
as high-cuisine popular with nobility, in contrast to the view of a commoners pie. While
originally savoury with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts
instead with fruit and custard. Early medieval tarts generally had meat fillings, but later ones
were often based on fruit and custard. Tarts are typically free-standing with firm pastry base
consisting of dough, itself made of flour, thick filling, and perpendicular sides while pies may
have softer pastry, looser filling, and sloped sides, necessitating service from the pie plate.
Basically, our products inspired by the distinct cheesy taste of Hokkaido dairy, and using a
traditional recipe from Japan’s dairy heartland, it is not surprising that the famed ‘Hokkaido
Baked Cheese Tart’ has been a huge hit throughout Asia, having successfully launched in
Malaysia, Singapore, Thailand, Vietnam, Indonesia, Brunei, Japan, and China. Hokkaido
Baked Cheese Tart has succeeded in recreating the Hokkaido cheese flavour to perfection
after tireless taste testing using local ingredients. Hokkaido Baked Cheese Tart also well
known for its high quality dairy products, the island of Hokkaido produces 50% of Japan’s
total milk and 90% of Japan’s natural cheese. Not surprising, yoghurt, cheese and ice cream
are specialties of the island of Hokkaido. The original Hokkaido Baked Cheese Tart stores
first launched in Malaysia in mid-2016. Demand ran hot and now the legendary Hokkaido
Baked Cheese Tart stores sell up to 20,000 cheese tarts per day. The appeal of the Hokkaido
Baked Cheese Tart is its combination of a shortcrust base, fluffy filling and crunchy with a
deliciously cheesey aroma. Tantalising and versatile, the Hokkaido Baked Cheese Tart can be
eaten at room temperature, chilled or piping hot and fresh from the oven. Hokkaido Baked
Cheese Tart kiosks boast a compact, luxury aesthetic, featuring marble benchtop displays and
low slung designer lighting. Hokkaido Baked Cheese Tart inspired us to make a tasty cheese
tart for Bakery Day.
INGREDIENTS AND FORMULATION

(A) Tart Shell

125g of butter

150g of castor sugar

1 grade B egg

400g of wheat flour

1 teaspoon of vanilla essence

(Approximately 80 tart shell could be produced by using this formulation)

(B) Cheese Filling

500g of cream cheese

100g of castor sugar

6 tablespoons of eggs (whisked)

2 tablespoons of butter

1 teaspoon of vanilla essence

(C) Fillings

Nutella

Blueberry

Chocolate

(The fillings could be adjusted according to your liking)

METHOD OF PREPARATION

(A) Tart Shell Preparation

1. The margarine and castor sugar were placed in a mixing bowl and stirred
gently until the colour become pale.
2. Eggs and vanilla essence were added into the mixer and beat thoroughly.
3. Lastly, the wheat flour was added and mix well until it become the dough.
4. The dough was divided into round balls and placed in a tart mould. The pastry
balls were pressed down using both hands or presser tart and spread it to the
side.
5. Some holes were pricked with a fork onto the pastry shells to prevent the air
being trapped in the bottom of the tart mould.
6. The tart shells were baked at 190°C for about 15 minutes until their colour
become light golden brown.
7. The shells were cooled down.

(B) Cheese Fillings Preparation

8. Castor sugar, butter, cream cheese, eggs, and vanilla essence were placed in a
mixing bowl and mix thoroughly until they become creamy and fluffy.
9. The batter was transferred into a piping bag with a nozzle.
10. The cream cheese batter was piped into the baked tart shells.
11. The cheese tart was baked at 170°C about 7 to 8 minutes. During baking, the
filling will be raising up and they will sink back again after the tart has cool
down.
12. The cheese tart was let to cool down and placed in a chiller before eating.

PRICE
 Price for whole ingredient

Num. Ingredients/ Picture Quantity Price

equipment

1 Butter 250 g RM 5.90

2 Castor sugar 1 kg RM 3.90

3 Eggs 5 pcs RM 2.00

4 All-purpose flour 850 g RM 2.00

5 Vanilla essence 25 ml RM 2.50

6 Cream cheese 500 g RM 16.90

7 Nutella 200 g RM 9.90

8 Chocolate (milk 200 g +/- RM 4.90

compound)

9 Blueberry jam 300 g RM 3.90

10 Aluminium mould 20 pcs RM 11.90

11 Tart press 1 pcs RM 4.50

12 Piping bag 1 pcs RM 5.00

13 Medium Size Box 1 pcs RM 1.30
(9 pcs)

14 Big Size Box (12 pcs) 1 pcs RM 1.20

COSTING AND PRICE

Costing and price per formulation

Num. Ingredients Price

1 Butter RM 3.62
2 Castor sugar RM 0.98
3 Eggs RM 0.80
4 All-purpose flour RM 0.94
 5 Vanilla essence RM 0.40
6 Cream cheese RM 16.90
7 Filling (Nutella, choc, blueberry) RM 2.50
8 Packaging cost (boxes, sticker, plastic bag) RM 2.00
9 Other equipment (piping bags, aluminium RM 2.00
mould, tart press)
10 Operation cost (electric, water) RM 2.00

Total cost RM 32.14

 Budget result: 80 pieces of standard size cheese tart

(7 Medium Size Box with 13.5cm x 13.5cm)
(2 Big Size Box with 21.5cm x 13.5cm)
 Selling price: RM 1.00 (1 pieces)
 *Available in 9 pieces and 12 pieces*
 Price for 80 pieces: RM 80.00
 Profit: RM 80.00 - 32.14
= RM 47.86

APPENDIX