Chinese Food
Mini Cheese liuxinpai
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It looks like an egg tart, but it's actually a mini pie. It tastes many times better than an egg tart. It's very high in calories. When you satisfy the taste of your taste buds, you must remember about your weight. This formula can make 8 at a time. It's just right to use the new air fryer of Jiuyang. It can save energy. You can do it in two times. My family usually has three people to eat. Only four can be made at a time. Just a little greedy. Put the remaining ingredients in the refrigerator. It's OK for two days a day. When do you want to eat them? Take them out and make them again. Eat it in your mouth. It's still crispy in the shell. The filling is fragrant. Be sure to eat while it's hot. The filling is half flowing, tender and smooth. It's super delicious. Pie - butter 90g, whole egg liquid 10g, low gluten powder 152g, fine sugar 37G, salt 1g, inner filling - cream cheese 142g, milk 17g, light cream 57g, fine sugar 65g, corn starch 4G, lemon juice 1g, surface decoration - one yellow liquid
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. (the main material part is pie and the auxiliary material part is pie
Step2:When the butter softens at room temperature, beat it with an electric beater until smooth. Then add the sugar and salt from the pastry. Beat again until the butter is white and slightly swollen.
Step3:Add in the egg liquid and beat well again.
Step4:Add sifted low gluten powde
Step5:Use scraper to mix into floccule
Step6:Knead it into smooth dough by hand. Do not over knead it. Wrap the dough with plastic wrap after the dough is formed. Leave it at room temperature for 1 hour. If the room temperature is high in summer, it can be refrigerated for more than 1 hour.
Step7:It's time to let the dough relax. You can start filling. Cream cheese (recommended Kiri) - first beat cream cheese with electric beater, then add cream and milk. Beat with electric beater, then smooth. Make sure there are no particles.
Step8:Add the sugar. Turn it over with a scraper and mix well.
Step9:Add corn starch and lemon juice. Stir well with a spatula. The final state is thick ice crea
Step10:Put the cheese paste into the decoration bag for standby. There is no problem in the room temperature.
Step11:Take out the dough after standing. Divide it into 8 small dough.
Step12:Press the dough into the mold and press it into the shape as shown in the figure. Basically make sure that the thickness of the dough is uniform. Fork some holes in the bottom with a fork. Otherwise, the dough is easy to bulge and deform.
Step13:Select the egg tart key. 180 degrees. Preheat the air fryer for 5 minutes in advance. After preheating, put the pie in the frying pan.
Step14:Bake for about 18 minutes. Just watch the skin turn golden.
Step15:Take out the parchment and cool it a little. It's only ten minutes. Start the air fryer again and preheat for 5 minutes. This time, select the 200 degree French fries key. When preheat, squeeze the cheese stuffing in the mounting bag around the pie ski
Step16:Then use a spoon or spatula to make the cheese stuffing round. Then brush the surface of the cheese stuffing lightly with egg liquid.
Step17:Put the frying basket into the preheated air frying pan. About 1015 minute
Step18:Just look at the surface with a little micro focus.
Step19:Enjoy the beauty.
Cooking tips:1. Don't over knead the dough. Just knead it into smooth dough. 2. Add cream and sugar to the cheese stuffing and beat until smooth and even. Do not over beat. 3. This recipe can be made into 8 finished products with a 7cm lace egg tart mold. Pie - 90 grams of butter, 10 grams of whole egg liquid, 152 grams of low gluten powder, 37 grams of sugar, 37 grams of salt, 1 gram of filling - 142 grams of cream cheese, 17 grams of milk, 57 grams of light cream, 65 grams of sugar, 65 grams of corn starch, 4 grams of lemon juice, 1 gram of surface decoration - all yellow liquid, 1 cooking skill.
