Cheese blueberry pie
By VicentaLakin
Pie! A variable sweet. From pie to pie, you can use your infinite imagination! And the inclusion of cheese in the pie is undoubtedly a respect for a cheese control。
Recipe Recommendations
- butter 65 grams
- low powder 100 grams
- powdered sugar 40 grams
- egg yolk 50 grams
- vanilla extract appropriate amount
- almond powder 15 grams
- salt 2 grams
- cream cheese 100 grams
- milk 15 grams
- corn starch 2.5 grams
- rum 2.5 grams
- lemon juice appropriate amount
- light cream 50 grams
- blueberry sauce 30 grams
- fresh blueberries appropriate amount
Steps for Cheese blueberry pie
1
Butter doesn't have to be softened, cut into a small tinkle. Medium2
Combining sugar powder, almond powder, low powder3
Sifted mixed powder, sifted into butter containers. Medium4
Scratch butter and powder with your hands5
Add vanilla to the yolk and mix it evenly6
Pour yogurt into the fine butter particles7
After mixing up, the packaging was put in the freezer for two hours8
When it's cooled, it's swirled and thick9
I'll put the good ones on the pie10
Lightly tie the pie skin to the edge of the pie. Put it in the fridge for two hours11
Put the baking paper on it and put the stones on it. The oven is 200 degrees. 25 to 30 minutes. The specific temperature feels the temperament of the oven。12
The softening of the cream cheese with sugar powder is smooth, and the lemonade is evenly mixed. With milk and light cream, every time you join, you mix it up and join the rum. Wine13
Cake peels are roasted and cheese pies are poured into pie. Put blueberry sauce in the bag and squeeze it into the pie. Fresh blueberries placed with the pie. It echoes the blueberry sauce of fruit. The pie that fills up the material will be placed 180 degrees in the oven. 10 to 15 minutes. If the skin colour is heavier, it is suggested that the skin be covered with tin paper。14
Seal freezer. It's deliciousCheese blueberry pie Make Tips
1. Do not lose sight of the fact that each freezer 2 and roast the skin, after the edges have been coloured, the oil sheet that opens the pressure stone looks down to the bottom and, if it is light, can remove the pressure stone and bake the bottom of the cake. 3 The cream cheese is smooth, and each addition is fully mixed and added. When butter is poured into the yolk with small particles, it is recommended to mix it with a razor, very sticky! By measuring me made a 5 inch and a 6 inch. It's not very thick