Egg cheese pumpkina
By VicentaLakin
#Eggs # share a piece of egg cheese pumpkina #
Recipe Recommendations
- pure milk 50 grams
- pumpkin puree 100 grams
- low-gluten flour 110 grams
- egg yolk one
- eggs one
- corn starch 10 grams
- cream cheese 50 grams
- salt 1 gram
- sugar 30 grams
- butter 50 grams
- milk fragrance
- baking
- an hour
- senior
Steps for Egg cheese pumpkina
1
When the food is ready, the pumpkins will be skinned, fertilized and crushed into mud。
2
100 grams of low-strength flour is sifted into a fresh box and placed in salt, 15 grams of sugar, an egg yolk and melted butter; then the lids are twitched and the flour and liquids are mixed into tatters。
3
Scratch them with your hands, bag them, and freeze them in the fridge for about 30 minutes。
4
One egg, 15 grams of sugar, 50 grams of milk, 10 grams of corn starch, 10 grams of low-banded flour, 100 grams of pumpkin mud and cream cheese, to be placed in the kitchen。
5
Smash it evenly with a cuisine bar and put it aside。
6
Take the noodles out of the fridge, rub the growth strips, cut eight equals。
7
Put it in the mold, flatten it gently, then push it up to the edge of the mold, and push it to the size of the mold。
8
When it's all done, we'll have a fork evenly fortified in case the drums are baked。
9
Delivery to pre-heat oven: 180 degrees of fire, 12-15 minutes of roast, take out。
10
Pumpkin cheese pie。
11
Send it to the oven: 170 degrees of fire, 20-25 minutes。
12
Roast to gel, and gold on the surface。
13
Skinny, sweet, milky, delicious。Egg cheese pumpkina Make Tips
1. Do not overwhelm the skin, as long as there is no dry powder. 2 . Skin best freeze for 30 minutes, easy to operate. 3. Add cream cheese, which tastes better and can't be released。