Cheesecon
By VicentaLakin
It took today to clean up the fridge to remember that there was a piece of Masurila cheese left in the corner, and to think that there was not much time, it would be better to use it as a sucon, and that when the next daughter was hungry, it would be time to finish cooking。
Recipe Recommendations
- self-raising flour 200 grams
- powdered sugar 3 scoops
- salt 1 gram
- mozzarella cheese 15 grams
- butter 50 grams
- baking powder 2 grams
- eggs one
- milk 10 grams
- salty and sweet
- baking
- an hour
- simple
Steps for Cheesecon
1
First cut the butter, then cut the masulilla cheese, and then cut it with sugar, and then put the powder on your own, and the powder on the powder。
2
This dry-wet granular form can be milked, then eggs can be added to the dry-wet, but I'm scratched with my hand, cut too slowly, with my hands, and more accurate in terms of pasta or dry or wet control。
3
After the tattering of the noodles, I forgot to take a picture, which I put in the freezer room with three centimetres of square skin on the grill, took it out of the freezer for 10 minutes and then brushed the egg fluid, which was taken from outside the oven。
4
The oven's preheated at 190 degrees and the mid-level roast for 17 minutes. When you're done with it, it's too soft, and it's too strong。
5
And because of salt and cheese, it tastes sweet and tastes like a little salt. It's so soft, and I like sikang's bright spot。Cheesecon Make Tips
Since we are using self-raising flour today, we don't need to add much baking powder. If we use cake flour instead, we can add about 4 to 5 grams.