Soft fragrance cheeseball

1

Get all the raw materials, butter, cheese room softening

2

Add sugar powder to softened butter and send it to light thaw

3

Add softened cheese to the butter

4

Sending to the puffy feathers

5

I'm still in trouble

6

Smashed into thin, thick butter cheese paste

7

Low-banded flour, powdered powder sifted into butter cheese paste, rolled evenly with rubber razors

8

Add cheese powder and continue to mix it into wet paste

9

It's a little bit of a ball, and it's a little bit of a distance, and it's about 160 degrees of baking in a preheated oven for about 15 minutes

10

A roasted cheeseball will be cooled and stored in a sealed bottle overnight

1: The mixed batter should normally be moist and not sticky. If the batter is sticky at this time, you can put it in the refrigerator for a while to make it non-sticky before proceeding. 2: If you cannot buy cheese powder, you can skip it, but adding cheese powder will make the taste richer. 3: The baking time should not be too long, as it will dry out the moisture and fail to achieve a soft texture. 4: When placing each small ball on the baking tray, leave a small distance in the middle so they won't stick together when baking. 5: The sealed cheese balls can be taken out and heated in the microwave for a dozen seconds to warm the surface and achieve a softer texture, making them even more delicious