Mango cheese
By VicentaLakin
It's a different way to bake, different flavors, and has been changing and changing varieties for so long, but there's a lot of different kinds of baking, in which fruit pickles are a representative, fruit pickles, so small and new names, and the concept and understanding of baking is always a lot of egg pickles, and there's no depth in it. This time it's just a book with a fruit roll, fruit, I love, cheese, I love, I can only satisfy myself in love, and I've never done it before. It's also an opportunity for me to exercise, to see people baking under food, how hands can be so good, how can it be
Recipe Recommendations
- butter 62 grams
- low-gluten flour 125 grams
- powdered sugar 45 grams
- salt appropriate amount
- whole egg liquid 25 grams
- cream cheese 50 grams
- light cream 25 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Mango cheese
1
Cut the butter and soften it at room temperature
2
Hit the feather with an electric omelet。
3
Add sugar powder and mix it manually with sugar and oil, or it'll splatter everywhere
4
Scatter the egg fluid and add a small amount of it to the butter
5
Sifting in low-banded flour, flipping into oil with rubber razors, full-blown powder
6
Put it in the fridge for an hour
7
Covers the skin on the stencils and presses the skin on the side of the finger to make it fit the mold。
8
The oven is preheated, with 170 degrees above, 10 minutes on the middle level (heated on the ground if the bottom is hot, fearing that the bottom will burst) and 25 minutes on the upper end, 170 degrees above, and 25 minutes on the middle to the inside。
9
Soften it with cream cheese and cream。
10
You hit the egger at a low speed until it slipped
11
Give out cream and sugar
12
I'll put cream in the cheese paste and mix it into a full mix
13
Put the cheese in the roasted tatter, up to six, 180 degrees and 10 minutes in the middle
14
The mangoes are cut into little pieces
15
When the skin cools, put the mango
16
Completed Chart