When I was the first one, I used the recipe of @奶油樱桃, after the finished product, I felt that it was not suitable for me in terms of the amount of ingredients and baking temperature and time. Therefore, according to my own needs, I changed the original recipe. Baked out is perfect. Novice~ Please come with me...
The salt-free butter softened at room temperature is placed in a mixing bowl, pressed smoothly with a spatula, added with powdered sugar, stirred with egg to form an overall whitening, the volume is 1.5 times larger, and the egg yolk is added to continue to stir evenly.
Add egg yolk and continue to stir well.
Add the state after the egg yolk is stirred
Sift in low-gluten flour and salt, stir with a spatula until loose and dry powder-free, no need to form a dough
Cover the surface of the mixing bowl with plastic wrap, and freeze the refrigerator for about one hour.
Make the cheese tower stuffing: soften the cream cheese at room temperature, press the smoothing with a spatula, add the fine sugar, rub the bottom and stir, add the sugar-free yogurt, egg, lemon juice, corn starch, then stir evenly.
Added lemon juice and eggs
Finally added corn starch
Making a cheese bottom
Take out the loose noodles and knead the dough
Turn into a uniform dough that is bigger than the tower, fill it evenly into the tower mold, gently press it with your fingers to make the dough close to the tower mold, and poke the hole at the bottom of the tower with a fork.
Pour all the cheese filling into step 13
Send it to a preheated 180 degree oven, bake for 50 minutes, and let it cool.
The cheese tower is ready
Just eat the fruit or jam you like.