Cheese bar
Introduction:
Production steps:
Step 1: put 150g digested biscuits into the fresh-keeping bag and roll them with a rolling pin
Step 2: melt 70g butter in microwave oven, pour the biscuit into it and mix well
Step 3: pour it into the mold and press it carefully with a spoon!
Step 4: Sprinkle with raisins and set aside in refrigerator
Step 5: soften 250g cream cheese and 50g sugar, mix well
Step 6: add the egg mixture several times and mix well
Step 7: add 100g yogurt and mix well
Step 8: sift in 45g low gluten flour and mix well
Step 9: pour the batter into the mold
Step 10: smooth. Sprinkle with a little coconut
Step 11: put into the oven, heat up and down, bake at 170 ℃ for 30 minutes. Take out to cool and refrigerate
Step 12: take out the mould after 3 hours and cut it into proper size for eating
Materials required:
Cream cheese: 250g
Digested biscuit: 150g
Butter: 70g
Yogurt: 100g
Sugar: 50g
Low gluten flour: 45g
Raisins: moderate
Coconut: right amount
Note: I use an 8-inch mold. It's better to have a flexible bottom, which is convenient for demoulding, otherwise the bottom of biscuit is easy to break.
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Zhi Shi Tiao
Cheese bar
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