Cranberry coconut cheese pie
By VicentaLakin
Cheese pie is a little bit more difficult to bake. If you learn to be a pie, you can be a different cheese pie! It's the same thing with piepies, just to see what kind of material you're filling up in there, and it's highly recommended. Moe's got the cranberry-cracker cheese pies, the peels, the pies, the sweets
Recipe Recommendations
- butter 30 grams
- powdered sugar 30 grams
- cream cheese 50 grams
- eggs a
- white granulated sugar 20 grams
- low-gluten flour 25 grams
- coconut milk 70 grams
- the cranberry appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Cranberry coconut cheese pie
1
Pumpkin production: Butter room temperature softened and sugar powdered with an electric egg-pumper to float
2
Add egg fluid and continue to stir up the volume
3
And then sift in low-banded flour
4
Scratch it and mix it into a group and put it in the freezer for half an hour
5
Take it out with a stick, put it on a six-inch pie, shape it, remove the extras on the side
6
And then when you've got a hole in the pie, you've got to keep it from roasting
7
Cleaned town stones or green beans to cover the whole pie floor, preventing the bottom drums from going up during the roast and putting them in the oven at 180 degrees for 10 minutes
8
Pumps made: cream cheese and white sugar insulated water melted
9
Into the coconut
10
Add eggs to mix
11
Add sifted low-banded flour, evenly mixed to non-particle
12
I'm going to put the made pie in the pie, then I'm going to dry the cranberry
13
And put it in the preheated oven for 20 minutes, up and down 180 degrees, in the middle of the oven
14
When it's done, take out a layer of honey on the surface and put it in the oven for five minutes