Mini Cheese Egg Tower

CUTE LITTLE EGG TURRETS THAT JUST SORT OUT THE SMALL AMOUNTS OF CREAM CHEESE AND LIGHT CREAM LEFT. IT LOOKS LIKE A LUSOPHONE, BUT IT'S DIFFERENT FROM INSIDE TO OUTSIDE. THE SOOTHING OUTER LAYER CLEANS UP A NEW CREAM FRAGRANCE WITH A SIP. TAPE MATERIALS: BUTTER OF 50 G, SUGAR OF 20 G, BARBED FLOUR OF 100 G, EGG YOLK OF ONE, SALT OF 1 G, POWDERED FLOUR OF SLIGHTLY LESS THAN ONE-TWO SPOONS OF FRESH WATER PORRIDGE: ANIMAL LIGHT CREAM OF 40 G, CREAM CHEESE OF 100 G, SUGAR POWDER OF 30 G, TOOLS FOR A SMALL SPOON OF LEMONADE: BAKING OVENS, BAKING PAPER (NON-GLUBBER/OIL PAPER/TIN PAPER), KITCHEN SCALES, SPOONS, COMMON EGG-BEATERS, RAZORS, DUST-SCREENING, FRESH BAGS (SKIN FILM), FACE CANE, 7CM DIAMETER TOOTHBREAD PRESSURE MEMBRANES, BOUQUETS, FORKS, EGG SIMULATORS: 7.5CM SN6065 ENZYMES 11-12

Recipe Recommendations

butter 50 grams
powdered sugar 20 grams
low-gluten flour 100 grams
egg yolk one
salt 1 gram
high-gluten flour a little
qingshui 1/2 teaspoon
animal whipped cream 40 grams
cream cheese 100 grams
Yellow lemon juice 1 teaspoon

sweetening
roast
several hours
senior

Steps for Mini Cheese Egg Tower

100 grams of low powder, 20 grams of sugar, 1 grams of salt sifted into a big bowl. And put 50 grams of corroded butter into the room, rubbing it with hand。

When mixed into soothing pineapple crumbs, you put it in the yolk. Then we dig a hole in the middle and pour one-two spoons of water。

Placing the noodles on the panel and pushing the twig in the same direction with the palms until it is evenly mixed。

Noodles are covered with film or bags and are frozen in refrigerators for 40 to 60 minutes。

It would be appropriate to try to keep the noodles from being too cold and too hard to open or too soft to break。

The cream cheese room is softened by 100 grams, which is then scattered into 30 grams of sugar powder, with a small spoon of lemon juice (square spoons) mixed into cheese paste。

It's 40 grams of light cream。

Cream cheese is loaded into a bouquet。

The cooled completed noodles, with a small amount of high powder, were pushed into two millimeters thick, with a fork on the surface. Painting of surplus flour。

A 7-CENTIMETRE DIAMETER DENT-SHAPED COOKIE MODEL (SN6184 IN THE CHART) IS USED TO CRUSH THE THIN SHEET AND TO PLACE IT IN A 7.5-CM DIAMETER MODEL TO TIGHTEN THE INNER WALL。

Squeeze into cream cheese paste

Put it in the middle of a pre-heated oven, 180°C for 25-30 minutes. Be careful not to burn the surface。