Strawberry cheese pie -- Super crisp pie skin, super rich pie filling(cao mei ru lao pai chao xiang su pai pi chao nong yu pai xian )

Strawberry cheese pie -- Super crisp pie skin, super rich pie filling

Introduction:

"Super crisp pie skin, super rich pie stuffing - today's pie is very rich and crisp. Strawberry is a kind of fruit with more water, so it's watery and not greasy. Now it's strawberry season. Try to make a cheese pie. Have a different taste

Production steps:

Step 1: dice the butter from the refrigerator

Step 2: pour in the sifted low gluten flour and salt, grasp them well by hand, and let the flour evenly wrap on the butter

Step 3: use the scraper to cut and mix butter and flour, just like chopping meat

Step 4: cut the butter into small particles, pile up the flour, dig a hole in the middle, and pour in cold water

Step 5: press and mix flour with scraper to make flour and water mix evenly

Step 6: when there is no dry flour, knead it into dough by hand and leave it at room temperature for 1 hour

Step 7: put the dough on the kneading pad and roll it into thin slices

Step 8: spread the rolled dough carefully on the pie plate and remove the extra dough

Step 9: fork some vent holes at the bottom of the pie skin and let the pie skin relax for 15 minutes. Then put it in the middle layer of the oven preheated at 190 ° and bake it for 15 minutes until the skin turns slightly yellow (before baking, lay red beans, washed stones and other weights in the pie skin to prevent the pie skin from bulging)

Step 10: you can make pie stuffing when baking the pie skin. Let the cream cheese soften at room temperature or heat over water until softened. Add sugar and beat with electric beater until fluffy and smooth

Step 11: add the egg mixture 2-3 times, and continue to beat with the beater until smooth

Step 12: add canned strawberry syrup and vanilla extract

Step 13: stir evenly to make the pie filling, and let it stand at room temperature for more than half an hour

Step 14: pour the pie stuffing into the baked pie skin, and spread several dried canned strawberries in the pie stuffing

Step 15: then put it into the middle layer of the oven preheated at 155 ° and bake for about 35 minutes until the filling is completely solidified and the surface is slightly golden

Materials required:

Low gluten flour: 100g

Salt: 1g

Butter: 50g

Cold water: 15g

Cream cheese: 120g

Egg: 1

Canned strawberry syrup: 30ml

Vanilla extract: 1 / 4 tsp

Canned strawberries: Several

Note: Note: 1, this pie skin is very soft and delicious, it should be noted that in the production of pie skin, the use of no softening hard butter. 2. Don't knead the dough for too long, otherwise it will affect the crispness of the pie. 3. The pie skin should be baked twice, first, and then filled in the pie stuffing. The temperature of the first baking is higher than that of the second baking, which ensures that the pie is dry and crisp. 4. Fill in the pie and bake it later. Bake it slowly at a lower temperature to solidify the pie. It's normal for the pie to crack slightly during baking, and it will recover after baking. If the cracking is serious, it means that the oven temperature is too high, try again at low temperature. For example, you can change the pineapple, peach and other fruits into your own. You can make different flavors of fruit pie.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cao Mei Ru Lao Pai Chao Xiang Su Pai Pi Chao Nong Yu Pai Xian