Strawberry cheese
By VicentaLakin
strawberries are hard to find this season, but if you want to use them, you have to find them. found several supermarkets and finally found ~ materials: skin: 125g butter, 2.5g salt, 100g sugar, one egg (about 50g net weight), one egg yolk (about 20g weight) and 250g cheese pie with low-banded flour: cream cheese 100g, light cream 140g, sugar powder 60g, strawberry 50g face decoration: light cream 100g, sugar powder 10g, strawberries appropriate
Recipe Recommendations
- butter 125g
- salt 2.5G
- fine sugar 100g
- eggs
- egg yolk
- low-gluten flour 250g
- cream cheese 100g
- light cream 140g
- powdered sugar 60g
- strawberry 50g
- sweetening
- roast
- several hours
- ordinary
Steps for Strawberry cheese
1
One egg plus one egg yolk into the bowl
2
Butter softens with room temperature
3
Use an electric omelet
4
Add egg fluids in fractions
5
Smuggle evenly
6
Scan low powder, salt
7
We'll cover the film for an hour
8
call it 25 g pasta, round the palm, flatten it, and put it in a simulator
9
Light press pressure, evenly covered in molds
10
the edge is 2-3 mm higher than the mold
11
I'll put it in the oven
12
Stick a hole in the bottom with a fork
13
It's in the middle of a preheated oven, 180 degrees, about 25 minutes
14
It'll be cold when it's out
15
cheese 100g plus light cream 40g, and put it in the tub
16
Insulated from the water and kept mixing until it slipped
17
It's cold
18
light cream 100g + sugar 60g, slow to seven
19
And pour cold cheese into the cream
20
继续Smuggle evenly
21
Strawberry washes, drys the surface, and cuts into small particles
22
Join in the smooth cream cheese
23
Combination
24
With a spoon and a cold skin
25
Put it in the middle of the oven. 180 degrees, about 10 minutes
26
If you're cold, you can eat
27
And you can eat it with light cream and strawberriesStrawberry cheese Make Tips
1. After preparing the tart dough, it is essential to refrigerate it for a period of time;
2. When adding egg liquid to the dough, add it gradually to prevent oil and water separation;
3. Avoid making the tart crust too thin when shaping it;