Inverted blueberry cheese
By VicentaLakin
Every time you buy a fresh blueberry, you always have a nice cheesecake, a light fragrance cake, a sour blueberry, every bite you eat
Recipe Recommendations
- sweet and sour
- burn
- several hours
- ordinary
Steps for Inverted blueberry cheese
1
Prepare the material you need
2
Every time you buy a fresh blueberry, you always have a nice cheesecake, a light fragrance cake, a sour blueberry, every bite you eat
3
Add butter and mix it evenly into a smooth, non-particle state
4
Add butter and mix it evenly into a smooth, non-particle state
5
Add sifted cake powder
6
Add sifted cake powder
7
The protein goes down to a wet hair bubble
8
The protein goes down to a wet hair bubble
9
And then we pour the blended slow paste into the protein basin, and we scrape it all into thin cakes
10
Pumpkin's under blueberries
11
Falling into the cheesecake paste, falling a few times, shaking out the bubble。
12
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13
It's 150 degrees and 40 minutes in the oven. It's at the bottom of the oven. It's two floors down
14
>div class="recipestep img">img alt='Make step 14' src='/images/RecipePic/390/2058055689.webp'/>
15
After the oven cools naturally, the oven is taken out, the buttons rewind, and the fridge is frozen for two hours. Of course it's very good, and it's much younger。
16
Inverted blueberry cheese Make Tips
One, cheese and milk butter must be blended to a slid-free state; and two, proteins to wet hair bubbles. The ovens, which are dry and wet during roasting, do not crack. 4. The oven will be cooled and then the freezer will be removed。