Double cheese balls
By VicentaLakin
It's a double. It's a double. It's a double. I'm sure all the friends who like to bake must have done egg cream. I'm sure a lot of friends will say that the egg cream must have done it. The simplest and most basic baking food. If the eggbread is the simplest, then the eggbread must have been bought. If you want to make a lasagna, then I don't think a few people would say the eggbread is the simplest. It's been so long since we've been baking, and we've only been doing it once, and it's been so long since the oven was bought, and we've all been trying to find out, and it's so hard to overcome our inertia that we're still making eggs and eggs. Today, this eggworm doesn't have to be folded, it's easy to do, it's good. Let's try it。
Recipe Recommendations
- flour 80 grams
- butter 60 grams
- cream cheese 30 grams
- milk 80 grams
- light cream 50 grams
- white granulated sugar 30 grams
- cocoa powder 1.5 grams
- eggs 50 grams
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Double cheese balls
1
Cheese and flour were poured into softening and butter。
2
Mix it evenly, squeeze it in。
3
Split the dough into six pieces, rub it into a ball, take one, put it in an egg tatter, follow the egg tatter, and make the egg tatter。
4
Do all the egg rinds in turn。
5
It is now made of egg water, mixed with milk, light cream and sugar, mixed into sugar soluble, which, if it is felt that sugar is not soluble, can be placed in hot water in insulated with thermal water, in two parts。
6
One of them was added to cocoa powder, which was mixed to melt。
7
The distributed egg fluid was divided into two pieces, one into the original egg water and one into the cocoa egg water。
8
They're tumbled, sifted one or two times, and poured into the well-prepared egg skin。
9
You can bake in a pre-heated oven。Double cheese balls Make Tips
Ingredients: Flour 80g, Butter 60g, Cream Cheese 30g
Egg Tart Liquid: Milk 80g, Heavy cream 50g, White sugar 30g, Cocoa powder 1.5g, Eggs 50g
Baking: Middle rack of the oven at 200°C for 20 minutes
1. Both all-purpose flour and cake flour can be used.
2. The tart molds do not need to be greased; they are very easy to remove.
3. During the process of dissolving the sugar and cocoa powder, if they are difficult to dissolve, you can place them in hot water to melt.
4. Fill the egg tart liquid to about 80-90% full.
5. I first saw this type of egg tart in Jun Zhi's book, and I made some modifications this time.