Cooking Steps

1. 

   Step1:Butter softening at room temperatur

2. 

   Step2:Add 15g white granulated sugar. Sift in the flour with low gluten. Mix the flour and butter well. Knead it into a light yellow wadding

3. 

   Step3:Then add 30ml of whole egg liquid and knead it into a smooth dough. Cover the bag and put it in the refrigerator for half an hour to relax

4. 

   Step4:Start making cheese stuffing - put milk and cream cheese in a bowl. Stir in hot water until cream cheese is smooth

5. 

   Step5:Then add 30g white sugar and stir to mel

6. 

   Step6:Take it out of the hot water. Put in a whole egg and mix well

7. 

   Step7:Sift in 20g of low gluten flour and mix well. It will be more delicate if you sift the cheese liquid

8. 

   Step8:Roll the dough into a circle slightly larger than the bottom mol

9. 

   Step9:Then fit the dough to the pie mold. Use a rolling pin to roll off the extra dough. Use a toothpick to pierce some holes

10. 

    Step10:Pour in the cheese. Preheat the oven at 180 degrees. Bake for about 35 minutes

11. 

    Step11:Very fragrant