Cooking Steps

1. 

   Step1:Remove the core of the cherry. Don't cut. Keep the whole shape. Marinate with sugar for more than 2 hours. Add water to the marinated juic

2. 

   Step2:Add corn starch, sugar, salt and lemon juice. Bring to a boil over low heat until thic

3. 

   Step3:Pour the soup on the pickled cherries. Mix well and make them into cherry stuffing

4. 

   Step4:In the process of curing cherry, make the skin of pie, soften the butter, add the sugar powder to make it smooth, add the yolk one by one, sift in the low powder, salt and vanilla sugar, first rub them into granules, and then gently rub them together. Refrigerate for 12 hours.

5. 

   Step5:Ps-this pastry is very crisp, but it has poor ductility. So don't refrigerate it for too long, and don't reheat it for too long. If there is oil in the process of operation, return it to the refrigerator for freezing. It can be remedied.

6. 

   Step6:Preheat the oven for 190 degrees. Bake for 2030 minutes according to the size of pie. The edge is golden. Put more weight on the middle of the big pie. Avoid puffing up the pie. My peas. Hehe.

7. 

   Step7:Cool the pie. Soften the cream cheese. Here's a simple way. No need to separate the water. Microwave the defroster directly for 1 minute. It's easy and convenient. The softening effect is excellent. But pay attention to the time. Too long or too high temperature will separate the oil and water. Softened cream cheese with cardamom and cinnamon. Mix wel

8. 

   Step8:Squeeze cream cheese into the pie. Put on the cherry. Serve.