Cheese and lemonade
By VicentaLakin
Flycakes are good, because they're sweet, they're usually used instead of skin, and they don't taste like butter, but they're just as good, and the key is to save. Here's a nice piece of cheese with lemon fragrance on it, with a sweet raisin on it, a tiny body, which tastes so much better than an egg omelet。
Recipe Recommendations
- Flying cake skin 1 bunk
- lemon peel 1g
- cream cheese 50g
- sugar 30g
- egg liquid 30g
- raisins 20g
- sweetening
- baking
- an hour
- ordinary
Steps for Cheese and lemonade
1
Flying-concealed chambers are thawed, both sides are covered with flour, and round-shaped moulds are used to crush the dome。
2
Put the pie in the mini-Marfin 12 cups with a fork for a little hole on the bottom。
3
Put it in the oven, 170 degrees for five minutes。
4
Wipe the lemon peel into the bowl。
5
Put it in cream cheese, heat it up with a microwave for 20 seconds, so that the cream cheese is softened and evenly mixed with sugar。
6
When the egg fluid is added, it is absorbed and the material is fed into the bag。
7
Take out the skin, squeeze the cheese on the skin, and put the raisins on the surface. Put it in the oven and continue to bake for 13 minutes at 170 degrees。Cheese and lemonade Make Tips
1. Flying cakes shall be taken out of the refrigerator and shall be coated with flour on both sides, which shall otherwise be glued to plastic membranes after unfrozen. 2. Flying cakes are thinner, otherwise one might not be enough. 3. In the course of the bakery, the skin of the cake shrinks as long as the mold is not sticky and does not affect the demography, but when it is completely cooled and demoliated. The raisins cannot be used directly. They must be softened with alcohol before they become hard. 5. The moulds used are the 12th chain of cooks with no sticky maffin cake。