Coconut cheese pie
By VicentaLakin
Recipe Recommendations
- butter 100 grams
- low-gluten flour 200 grams
- sugar 60 grams
- eggs one
- cream cheese 150 grams
- fine sugar 50 grams
- light cream 60 grams
- milk 100 grams
- corn starch 25 grams
- lemon juice 5ml
- coconut appropriate amount
- milk fragrance
- roast
- an hour
- senior
Steps for Coconut cheese pie
1
Pumpkin first: the butter room is softened, sliced into small pieces, flour sifted and added butter and sand Sugar
2
Cracking butter flour sugar into fine particles with both hands (like corn grains)
3
Add scattered eggs, rub them in, and don't overwhelm them. Just mix the material into a swarm
4
Refrigerated pasta can be used to make cheese pies: mixing room-soft cream cheese with fine sugar
5
Insulated water to heat, with an egg-pumper to melt with a full mix of cream cheese and sugar, and in a slid-free state
6
Add an egg to balance
7
Add the light cream to the mix
8
Then we'll mix the milk
9
Sift into corn starch and mix it evenly
10
Make cheese paste
11
TAKE OUT THE FROZEN FACE, CUT THE WEIGHT REQUIRED FOR THE MOLD, PUT A LITTLE FLOUR ON THE PANEL TO PROTECT IT FROM VISCERALITY, PUT THE FACE ON THE SIDE OF THE PANEL WITH A SCRAWL STICK INTO A ROUND, ABOUT 0.3CM THICK, LIGHT LIFTING OF THE SKIN, COVERING IT ON THE PIED DISC, PRESS THE FACE TO THE BOTTOM OF THE MOULD WITH YOUR HANDS, AND THEN PRESS IT HARD ON THE EDGE OF THE SCAFFOLD AND CUT OFF THE EXTRA SKIN
12
Plumbing with a fork in a flat hole on the well-built pie skin, avoiding an expansion of the pie skin in the baking process, and waking up for 20 minutes
13
Put cheese in the skin. Nine points full
14
The oven is 160 degrees up and down, midway 35 minutes
15
The baked cheese pie will be cold and warm and the coconuts will be ready