Strawberry cheese pie(cao mei zhi shi pai )

Strawberry cheese pie

Introduction:

"The crispy pie bottom is decorated with sweet and sour juicy strawberries with strong cheese. The fresh acidity and pulp fiber of strawberries can just relieve the greasy cheese and add the natural fiber of sausage, which is both beautiful and delicious."

Production steps:

Step 1: cut the salt free butter into small pieces and soften at room temperature.

Step 2: add sugar powder in several times and beat with electric egg beater until white and large.

Step 3: add the egg liquid in several times and stir evenly.

Step 4: sift in flour and knead it into a ball; cover it with plastic wrap and refrigerate for 30 minutes.

Step 5: take out the dough, roll it into rectangular sheet, put it into the mold, shape and remove the extra dough.

Step 6: prick small holes on the surface with a fork and cool for 30 minutes. (to prevent bulging during baking)

Step 7: put into the oven 180 degrees, middle layer, up and down the fire, bake for about 15 minutes, take out and cool.

Step 8: Mix Cream Cheese, butter and sugar in a bowl, heat in water until melted, and stir until no granules are found.

Step 9: when it is warm, add the egg liquid and stir well.

Step 10: sift in low gluten flour, cut and mix well.

Step 11: pour the cheese paste into the pie skin and shake it gently on the table to let out the bubbles.

Step 12: preheat the oven 180 degrees, bake in the middle layer for 25 minutes, color the surface and take out.

Step 13: after cooling, sift sugar powder on the surface.

Step 14: arrange the strawberries in order and sieve a little sugar powder.

Materials required:

Pie: low powder: 100g

Salt free butter: 25g

Powdered sugar: 40g

Egg: 1

Salt: 1g

Cheese filling: cream cheese: 75g

Low powder: 12g

Strawberry: moderate

Precautions: 1. Small holes on the pie skin can drain the air between the pie skin and the pie plate to prevent the pie skin from bulging during baking. In the same way, use a small circle of pie plate to press on the pie skin or use beans to press on the pie skin to use their weight to prevent the pie skin from bulging during baking. You can use soybeans, mung beans or anything. You can use these beans repeatedly until they are a little scorched. 2. Let peppy relax a little bit, you can reduce the degree of contraction. 3. It's normal to have a slight crack in the pie when it's baked, and it will flatten when it's out of the oven. If the cracking is serious, the temperature in the oven is too high. Please lower the temperature and try again.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cao Mei Zhi Shi Pai