A cheese-leaving heart
By VicentaLakin
More recently than ever, it's even more popular than the grapes, the mild hotness of the mouths, the fluids, the smell of vanilla, which can't be better
Recipe Recommendations
- butter 65g
- whole egg liquid 33g
- cream cheese 120g
- powdered sugar 32g
- rum two teaspoons
- lemon juice 1/2 teaspoon
- white granulated sugar 32g
- low-gluten flour 125g
- milk 13g
- light cream 50g
- corn starch a tablespoon
- vanilla pod
Steps for A cheese-leaving heart
1
The butter room softened
2
It's not like it's so bad
3
I'm going to add the whole egg fluid in half, and every time I'm fully integrated, I'm going to add the next one
4
And until it is sprouts
5
Added to sifted low powder, silhouetted smooth face
6
Open, folded in lasagna, 10 Min,
7
it's five millimeters thick
8
it's a little thinner at the bottom than it's around, and it's about 15-min on the oven, which's 150-°c lower of the preheater
9
Softened cream cheese is sent to smooth-sliding particles (also speeds up the softening by water)
10
Prepare a vanilla
11
And cut open herbs, and take out herb seeds
12
Add cream cheese
13
It's a homogeneity
14
加入朗姆酒和柠檬汁，It's a homogeneity（没有香草荚的可以直接在这一步加入等量的香草精，）
15
加入糖粉，It's a homogeneity
16
加入牛奶和淡奶油，It's a homogeneity
17
Add starch
18
It's not like it's the only way to get to the surface
19
And load the bouquet
20
Skin cold, cheese paste squeezed in
21
put it in the freezer over 2h
22
It's frozen, and it's taken out, and it's covered with full egg fluid, and it's in the middle of the preheating oven at 200°C for more than 10 minutes, and it's just a little yellow on the surfaceA cheese-leaving heart Make Tips
The last part of the roast can be painted with a glass of fresh water on the plum around the plum, which will prevent the plum out of the plum