blueberry jam cheese pie
Here is an introduction to the practice of [blueberry jam cheese pie]. The size should be 6 inches. I made a 6-inch pie and a 10-cm pie, that is, two pieces, one big and one small. Refer to your prescription. I tried several times to make Junzhi's snacks, but all failed. Summarizing my experience, I bought an accurate electronic scale and finally no longer wasted materials. Compared with the other one, this cheese pie is very easy and will gradually emerge in the future.
Recipe Recommendations
- low-gluten flour 100 grams
- butter 40 grams
- fine sugar 10 grams
- water 35 grams
- milk 100 grams
- animal whipped cream 60 grams
- cream cheese 100 grams
- eggs one
- lemon juice 1 teaspoon
- blueberry sauce appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for blueberry jam cheese pie
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Ingredients preparation: Pie skin: 100 grams of low-gluten flour (80 grams of flour +20 grams of starch can be used), 40 grams of butter, 10 grams of fine sugar, 35 grams of water.
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Cheese filling: 100 grams of milk, 60 grams of animal light cream, 100 grams of cream cheese, 1 egg (I use size L, with a tare weight of 65 grams), 50 grams of fine sugar, 25 grams of low-gluten flour, 1 teaspoon of lemon juice (5ML) Surface decoration: Moderate amount of blueberry sauce (or other jam, of course, without putting it)
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1. The process of making pie skins: After the butter softens at room temperature, pour in the low-gluten flour and fine granulated sugar, and constantly rub the butter and flour with your hands until evenly rubbed.
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The mixed flour should look like coarse corn flour, one grain by one.
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Add water to the mixed flour.
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After kneading the dough, relax for 15 minutes.
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Roll out the relaxed dough into thin slices.
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Cover the rolled dough sheet on the oiled pie plate, and gently press the dough sheet with your hands to make it fit tightly with the pie plate.
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Use a rolling pin to roll over the pie plate to cut off the excess dough.
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Make some small holes in the pie skin to prevent it from bulging when baking, and put the prepared pie skin aside for later use. Pour in filling.
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2. How to make the filling: After leaving the cream cheese at room temperature to be soft, add sugar, and stir with an egg beater. (I put the butter soft, but I lost patience with the cream cheese)
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Whisk until the cheese becomes fluffy, smooth and particle-free. (I whip it with insulated water, which means putting the container of cream cheese on top of hot water.)
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Add eggs to the beaten cheese paste and continue to beat until well.
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Add eggs to the beaten cheese paste and continue to beat until well.
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Pour in the animal whipped cream.
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Add lemon juice and continue to beat well with an egg beater. (I used concentrated lemon juice, so I only dropped a few drops)
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Pour low-gluten flour into the beaten cheese paste, and use a rubber spatula to stir well to make the cheese filling.
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If you want to be smoother and particle-free, sieve the cheese filling again.
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3. Bake: Pour in the cheese filling until 90% full pie.
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Put in preheated oven.
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Bake at 180 degrees for about 35 minutes, until the cheese filling is set. (Because I recently found that my oven was slightly warmer than everyone else's, I actually reduced it to 170-175 for baking.)
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Out of the oven.
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After the grilled cheese pie cools, squeeze blueberry sauce on the surface as a garnish. After cooling thoroughly, you can store in the refrigerator.blueberry jam cheese pie Make Tips
Jun Zhi says that this type of pastry crust requires rubbing butter and flour into a coarse cornmeal consistency during preparation, and is therefore called a "crushed-type pastry crust." It has poor water absorption and is suitable for most pies with high-moisture fillings.