Strawberry cheese pie

1

Saltless butter is cut into small blocks and softened at room temperature。

2

Adding sugar powder in fractions of the time, electrically hitting the egg till the hair is white and the size becomes large。

3

Add egg fluids in fractions, evenly mixed。

4

Spectrums of flour, sifting in groups, covering the film with a 30-minute freezer in the fridge。

5

Take out the noodles, grow the squares, put them in the molds, shape them, remove the extra skin。

6

With a fork, a small hole in the surface and a 30-minute freezer. (Preventing the baking process)

7

Enter the oven at 180 degrees, mid-level, upper-fire, bake for about 15 minutes, and then dry it。

8

Creamed cheese, butter and sugar are mixed, insulated from water to melt and mixed into non-particle form。

9

After heat, add egg fluid and mix evenly。

10

Sift low-banded flour, evenly mixed。

11

Pour cheese into the skin of the pie, shake light on the table and drain out the bubble。

12

The oven is preheated at 180 degrees and 25 minutes of mid-calculated skin colour is removed。

13

After cooling, sugar powder is sifted on the surface。

14

Put it in strawberries and sift a little sugar powder。

1. Pricking small holes in the crust allows air between the crust and the pie pan to escape, preventing the crust from puffing up during baking. Similarly, pressing a slightly smaller pie pan onto the crust or weighing it down with beans uses their weight to prevent the crust from puffing up during baking. You can use soybeans, mung beans, or the like; these beans can be reused until they become slightly scorched. 2. Letting the crust relax a bit longer can reduce the degree of shrinkage. 3. Slight cracking of the pie filling while baking is normal; it will settle after being taken out of the oven. If the cracking is quite severe, it indicates that the oven temperature is too high; please lower the temperature and try again.