Mini-Blueberry Cheese
By VicentaLakin
Recipe Recommendations
- egg yolk 5 grams
- butter 55 grams
- water 10 grams
- fine sugar 5 grams
- salt 1 small pinch
- low powder 90 grams
- almond powder 25 grams
- cream cheese 80 grams
- light cream 30 grams
- corn starch 6 grams
- whole egg liquid 10 grams
- blueberry appropriate amount
Steps for Mini-Blueberry Cheese
1
Refrigerated butter slices placed in containers
2
Sift in low powder, add almond powder, add salt and sugar
3
Put gloves on and rub them in the form of soak
4
A mixture of egg yolk and water
5
Scratch it up quickly and wrap it in the freezer for more than an hour
6
Softened cream cheese and added sugar
7
Scratch it with a razor. Scratch it with an egg-beater
8
Pour 10 grams of full egg fluid
9
Add light cream in two
10
I'm not sure
11
Smuggle evenly
12
Loading a bouquet
13
It's cold and good. It's wrapped in two layers of oil paper
14
Cut out the tweezer with the tweezer
15
Put the skin in a sticker
16
I'm gonna use a fork for a few holes in the bottom
17
One or two blueberries for each skin
18
It's just that I don't know what to do
19
Let's shake the mold
20
Put it in a pre-heated oven
21
OutMini-Blueberry Cheese Make Tips
1. The almond flour in the tart crust can be replaced with an equal amount of cake flour. If cultured butter is not available, regular unsalted butter can also be used.
2. Do not fill too much when piping the cheese filling, as it will expand slightly during baking.
3. Please flexibly adjust the baking temperature and rack position according to your own oven.
4. There will be a small amount of leftover tart crust scraps; roll them thin, cut into pieces or strips, and bake them for delicious shortbread or crispy sticks.