Blueberry cheese
By VicentaLakin
Summer is hot and sweet, but it doesn't get any tired of fruit, and it's nice to eat blueberries, and it's nice to put blueberries in sweet teas。
Recipe Recommendations
- unsalted butter 80 grams
- powdered sugar 50 grams
- low-gluten flour 150 grams
- mascarpone 250 grams
- yogurt 100 grams
- corn starch 10 grams
- blueberry appropriate amount
- eggs one
- salt 0.5 grams
- light cream 50 grams
- fine sugar 50 grams
- lemon juice few drops of
- sweet and sour
- baking
- several hours
- ordinary
Steps for Blueberry cheese
1
Butter softening with sugar powder, electrically hitting an eggmaker to get bigger and white
2
Add egg fluids in two parts, and spread them to feathers
3
2 sifts of salt and low powder, mixed to non-particle-free dry powder
4
Cover it with a membrane freezer for an hour
5
Maskarpun with a little sugar
6
Add yoghurt, light cream, eggs, lemonade. Keep sliding, slightly dense
7
Sift in corn starch, hot in the summer, cold for backup
8
Take out the skin, make it round, don't rub it, it'll come out oily, and put it into a plate with a scepter stick, and the inner wall will be flattened with its hands
9
Pour it in the cheese paste and take the appropriate amount of blueberries and put it in
10
The oven is 160 degrees preheat, mid-level, 45 minutes
11
It's just roasted. I'll go down when it gets cold
12
It can be decorated with blueberries。