Blueberry sauce cheese pie(lan mei jiang ru lao pai )

Blueberry sauce cheese pie

Introduction:

"Now let's introduce the method of blueberry sauce cheese pie. The portion should be 6 inches. I made a 6-inch and a 10cm, that is, two, one big and one small. The prescription refers to Jun's. I tried several times to make Junzhi's dim sum, but it all ended in failure. Summing up my experience, I bought an accurate electronic scale and finally stopped wasting materials. This cheese pie is easier than the other one. It will come out later

Production steps:

Step 1: material preparation: < br > pie peel: 100g low gluten flour (80 + starch 20), 40g butter, 10g sugar, 35g water.

Step 2: cheese filling: 100g milk, 60g animal light cream, 100g cream cheese, 1 egg (I use L size, with a tare weight of 65g), 50g fine sugar, 25g low gluten flour, 1 teaspoon lemon juice (5ml) < br > surface decoration: appropriate amount of Blueberry Jam (or other jam, of course not put it)

Step 3:

Step 4:

Step 5: first, the making process of the pie skin: < br > after the butter is softened at room temperature, pour in the low gluten flour and fine granulated sugar, and knead the butter and flour by hand until they are even.

Step 6: the blended flour should look like cornmeal, grain by grain.

Step 7: add water to the flour mixture.

Step 8: after kneading into dough, relax for 15 minutes.

Step 9: roll the loose dough into thin slices.

Step 10: cover the rolled dough on the greased pie plate, and press the dough with your hand to make it fit tightly with the pie plate.

Step 11: roll over the pie plate with a rolling pin and cut off the extra dough.

Step 12: prick some small holes in the pie skin to prevent it from bulging when baking. Put the prepared pie skin aside for use. Pour in the filling.

Step 13: 2. How to make the filling: < br > after the cream cheese is soft at room temperature, add sugar and beat it with an egg beater. I put butter soft, so I have no patience with cream cheese

Step 14: stir until the cheese is smooth and bulky. I beat it with insulated water, that is, put the container of cream cheese on top of hot water

Step 15: add eggs to the batter and continue to beat well.

Step 16: add eggs to the batter and continue to beat well.

Step 17: pour in animal cream.

Step 18: add lemon juice and continue to beat with the egg beater. I used concentrated lemon juice, so I only dropped a few drops

Step 19: pour the low gluten flour into the whipped cheese paste and stir with a rubber scraper to form the cheese filling.

Step 20: if you want to be smoother and grainless, sift the cheese filling again.

Step 21: 3. Baking: < br > pour in the cheese filling until 90% of the pie is full.

Step 22: put in the preheated oven.

Step 23: bake at 180 degrees for about 35 minutes until the cheese is set. (recently, I found that the temperature of my oven is slightly higher than that of others, so it is actually reduced to 170-175.)

Step 24: out of the oven.

Step 25:

Step 26: cool the baked cheese pie and garnish with blueberry sauce. Cool thoroughly and store in refrigerator.

Materials required:

Low gluten flour: 100g

Butter: 40g

Fine granulated sugar: 10g

Water: 35g

Milk: 100g

Animal light cream: 60g

Cream cheese: 100g

Egg: 1

Lemon juice: 1 teaspoon

Blueberry sauce: right amount

Note: Jun said that when making this kind of pie skin, you need to first rub butter and flour into coarse corn powder, so it is called "crushed pie skin". Poor water absorption, suitable for most of the pie filling with more water content.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lan Mei Jiang Ru Lao Pai