Coconut cheese pie(ye xiang zhi shi pai )

Coconut cheese pie

Introduction:

Production steps:

Step 1: make the pie crust first: soften the butter at room temperature, cut it into small pieces, sift the flour, and then add the butter and sugar

Step 2: knead the butter, flour and sugar into fine particles (similar to corn kernels) with both hands

Step 3: add the broken eggs and knead them into dough. Don't over knead them. Just mix the ingredients evenly and make them into dough. Over kneading will make the baked pie not crisp. Refrigerate for 20 minutes and take them out for standby

Step 4: when refrigerating the dough, make the cheese filling first: mix the cream cheese softened at room temperature with the sugar

Step 5: heat in water, beat with an egg beater until the cream cheese and sugar are completely mixed and melted, smooth and free of particles

Step 6: add an egg and beat well

Step 7: add light cream and mix well

Step 8: add milk and mix well

Step 9: sift in corn starch and stir well

Step 10: make cheese paste

Step 11: take out the refrigerated dough, cut it into the amount required by the mold, sprinkle a little flour on the chopping board to prevent sticking, roll the dough into a round piece slightly larger than the pie plate with a rolling pin, about 0.3cm thick, gently lift the dough, cover it on the pie plate, press the dough to the bottom of the mold by hand, shape around, and then press the extra dough with a rolling pin at the edge of the mold Cut off the skin

Step 12: use a fork to pierce holes evenly on the prepared pie skin to prevent the pie skin from bulging and deforming during baking. Let it stand for 20 minutes (you can also sprinkle some red beans on the pie skin to press the pie skin, put it in the oven for 180 degrees, take it out after 15 minutes, and pour out the red beans)

Step 13: pour the cheese paste into the pie skin and fill it with 10%

Step 14: oven 160 degrees up and down the fire, about 35 minutes in the middle

Step 15: cool and warm the grilled cheese pie, sprinkle with coconut and decorate with fruit

Materials required:

Butter: 100g

Low gluten flour: 200g

Sugar: 60g

Egg: 1

Cream cheese: 150g

Sugar: 50g

Cream: 60g

Milk: 100g

Corn starch: 25g

Lemon juice: 5ml

Coconut: right amount

Note: A: the thickness of the pie skin is determined according to personal preference and mold size, which is generally about 0.3cm. B: if the pie skin can not be used up, it can be wrapped with plastic wrap and frozen, and then it can be made again after being taken out for heating. C: the pie skin can be baked in advance, or it can be baked together after pouring in the cheese paste, and the baking time should be adjusted accordingly. D: the cheese paste can also be added Fruit, nuts and so on to add flavor level E: baked cheese pie while hot, taste more crisp, if cool pie skin will not crisp, but taste will be different, the same delicious

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Ye Xiang Zhi Shi Pai