Red chopped plums Precipitated in cheese paste After high temperature baking Sweet and sweet pie, plus yellow and smooth cheese Occasionally, the fruit juice is so sweet and sour. Really, it’s so delicious~
Cut the butter that has just been taken out of the refrigerator into a small dip. (Note: Do not soften the butter). Pour the low-gluten flour and salt into the sieve, grab it with your hand, and evenly wrap the flour on the butter.
Use a knife or scraper to cut the butter flour and cut the butter into fine particles. Cut into a state similar to coarse sand.
Stack the flour, dig a hole in the middle, and pour cold water. Mix the flour with the scraper and mix the flour and water evenly. When there is no dry flour, it will be put into a group and left at room temperature for about 1 hour.
Put the prepared dough thin, then pour it into the plate, remove the excess, and then poke some holes in the bottom of the dough. Relax for 15 minutes
Put some rice or beans in the dish, in order to swell the dough during the baking process. After 190 degrees, bake for 15 minutes. Let it cool after taking it out
Do the stuffing: the cream cheese is softened at room temperature (or heated to soften by water), added with fine sugar, and beaten with a whisk to make it smooth and smooth. Add the beaten eggs in 2-3 times and continue to beat with a whisk to make it smooth. Add sugar water and mix well. If it is a cream cheese heated by water for half an hour, it will take about half an hour to cool down.
Spread some plums in the stuffing, then pour the stuffing, then put some plum slices on the surface. 155 degrees, bake for about 35 minutes, until the filling is completely solidified, the surface is slightly golden yellow and can be baked.
If there is no salty butter, then ordinary butter 50G, plus 1G salt This component is the weight of the 6-inch disc.