French blueberry cheese mooncake

Cheese mooncake, change the square and do it again. The biggest difference is the pie skin. Milking and powdered milk, with the cream. Unfortunately, there is no milking, instead of yoghurt, which is thicker than milk, but not as thick as milk. Barley. It'll make the skin taste good. Unfortunately, there's no such thing. Maybe it can be replaced with brandy, but it's a little bit lazy to get it, and it's just omitted. The percentage of eggs is smaller than the previous one and the paste is a little thicker. It's no wonder they freeze first and break into several pieces of their fingers. However, considering whether to take it out after cooling, it will quickly become soft, or whether it will just be left as a part of the freezer with a scavenging bag in the mold. Refined milk and light cream in cheese pie are replaced by yoghurt, as a rule, because of vacancies. This square is best known for the weight given to the bowl and the noodle used for the top. A proportional distribution would largely eliminate the absence of uncovered pies/tasks. There's only a little bit left, but it doesn't matter. It's much better than the previous one, but it's hard to see traces while it's warm and careful。