Blueberry cheese pie
By VicentaLakin
Recipe Recommendations
- low-gluten flour 100 grams
- butter 40 grams
- fine sugar 10 grams
- water 30 grams
- milk 50 grams
- light cream 33 grams
- cream cheese 45 grams
- eggs half a
- lemon juice 1 teaspoon
- blueberry sauce appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Blueberry cheese pie
1
40g butter-cutting small block temperature softening。
2
(packing approach) add 100g low-banded flour。
3
add 10 g fine sugar。
4
(Pipsy) Equalize butter and flour sugar with hands, as in pictures。
5
(Pippies) A little bit of water graft, 15 minutes. It's fine. It's fine。
6
(pippie approach) put the face of the dough on the pied discs in the form of a 0.5 cm face。
7
(Pippies) Put light pressure on the face, so that it and the pied discs fit closely。
8
(Pipe) Rolling through the pied disc with a scepter, cutting off the extra face and removing the extra face。
9
(Pippie approach) Put a fork in the bottom of the skin to prevent the drumming of the skin。
10
(pap) add 50 g milk to the mixer cup of the food mixer。
11
(pap) add 33 g light cream。
12
(pap) add 45g cream cheese。
13
(Pap) Add half an egg。
14
add 25 g fine sugar。
15
(pap) add 15g low-banded flour。
16
(Pap) Add a small spoon of lemonade。
17
(Packing) Just put the cuisine in the food mixer。
18
(Pap) Put the well-built cheese pie into the pie skin to 90% full and put it in a pre-heated oven of 180 degrees for about 35 minutes until the cheese coagulates. After the roasted cheese pie cools, put a little spoon or a few blueberry sauce on the surface。