Cooking Steps

1. 

   Step1:After the butter softens at room temperature, pour in low gluten flour and sugar. Knead the butter and flour by hand until they are well mixed.

2. 

   Step2:The mixed flour should look like cornmeal. One grain.

3. 

   Step3:Add water to the flour mixture.

4. 

   Step4:After kneading into dough, relax for 15 minutes.

5. 

   Step5:Roll the loose dough into thin sheets.

6. 

   Step6:Cover the rolled dough on the greased pie plate in advance. Press the dough gently with your hand to make it fit closely with the pie plate.

7. 

   Step7:Roll over the pie plate with a rolling pin. Cut off the extra dough.

8. 

   Step8:Make holes in the pie to prevent it from bulging when baking. Put the pie aside for use.

9. 

   Step9:Filling can be poured.

10. 

    Step10:When the cream cheese is soft at room temperature, add sugar and beat it with an eggbeater. (my butter is soft. Cream cheese is impatient.

11. 

    Step11:Beat until the cheese is puffy and smooth. No granule

12. 

    Step12:Add eggs to the batter and continue to beat well.

13. 

    Step13:Pour in the animal cream.

14. 

    Step14:Pour in the milk.

15. 

    Step15:Add lemon juice. Continue to beat with the eggbeater. I used concentrated lemon juice, so I only dropped a few drop

16. 

    Step16:Put low gluten flour into the batter and mix it with a rubber scraper to make the cheese filling.

17. 

    Step17:If you want to be smoother without particles, you can sift the cheese filling again.

18. 

    Step18:Pour in the cheese filling to 90% of the pie. Put it in the preheated oven. Bake at 180 ℃ for 35 minutes or so until the cheese filling solidifies.

19. 

    Step19:Cool down the roasted cheese pie, and then add blueberry sauce on the surface as embellishment. Cool thoroughly and store in refrigerato