Fresh fruit cheese pie
By VicentaLakin
Fresh fruit cheese pie, mixed with cream cheese, light cream, butter. It's the best after lunch
Recipe Recommendations
- Peppi 150 grams
- low-gluten flour 150 grams
- pie skin fine sugar 15 grams
- cheese filling 100 grams
- milk 100 grams
- cream cheese 100 grams
- Low flour cheese filling 25 grams
- butter 60 grams
- Pipishui small amount
- light cream 60 grams
- eggs one
- lemon juice 1 teaspoon
- sweetening
- roast
- an hour
- ordinary
Steps for Fresh fruit cheese pie
1
First, we'll soften the butter with room temperature
2
Pumpkin and sugar in butter
3
The butter and flour are constantly plowed by hands until they are ploughed, and the mixed flour should be like rough corn powder。
4
Add a little bit of water to the fine powder, a little bit of water, synthetic noodles, lax for 30 minutes。
5
Scratch loosely, cover it on the pieboard, roll it on the pieboard with a cane, and cut off the extra side。
6
Press the face with your hand so that it is closely bound to the plate, and put small holes in the bottom with a fork to prevent the drumming of the skin。
7
The cream cheese is softened at room temperature, sugar is added, it is concussed with an egg-beater, eggs are added to the large cheese paste and it continues evenly。
8
Light cream, milk and lemonade are pouring in, and they continue to mix evenly with egg-beaters。
9
Pour low powder in a shattering cheese paste and mix it into cheese pie。
10
Put the cheese in the skind pie, 90% full, the oven preheating, 180 degrees in the oven, 35 minutes, and the cheese coagulate。