Heartless Cheesetta
By VicentaLakin
How can you not be so moved by such a seductive afternoon tea when the fragrance of the fragrance is accompanied by a thick cheese, a soft spoon, and a slow out of the cheese
Recipe Recommendations
- butter 112 grams
- whole egg liquid 13 grams
- low-gluten flour 187 grams
- powdered sugar 45 grams
- cream cheese 250 grams
- milk 30 grams
- light cream 100 grams
- rum 5 grams
- corn starch 5 grams
- lemon juice 2 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Heartless Cheesetta
1
First, we'll make skin, we'll soften the butter room, we'll add sugar powder to the light, and we'll expand
2
In turn, the egg fluid continues to hit light feathers
3
Add sifted low-banded flour
4
We'll mix it up and put it in the fridge for half an hour
5
Frozen pasta takes out a small group of 25 grams of each, puts it in an egg tatter
6
Put a fork on the bottom and keep it out of the oven
7
Put the skin in the middle of a preheated oven, up and down to 180 degrees, and bake it for 15 minutes and make it fine
8
And then I made an in-house trap, softed cheese with an electric omelet to smooth
9
Add milk, light cream, evenly
10
Add sugar powder, corn starch, lemonade and rum in turn
11
That way, the cheese and cheese pie will be ready
12
It's almost flat. The skin is fine
13
When the surface is scraped, it's frozen in the fridge for more than two hours. It's cold
14
Put it in the middle of the oven, 200 degrees up and down
15
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