Puffy pie, fragrant cheese, and refreshing peach
Butter the butter at room temperature, mix the low-gluten flour, fine sugar, salt and butter evenly, pour in cold water, knead the dough, and put it in the refrigerator for 1 hour.
Cream cheese added to the sugar sand insulation to stir
Add yogurt and mix well
Add egg mixture and mix well
Sift into corn starch and mix well
The cheese paste that has been trapped is stirred and ready for use.
After the refrigerated pie dough is taken out, the size is rolled into a mold with a rolling pin, and it is placed in a mold, pressed tightly, and the excess pie on the edge of the mold can be removed with a rolling pin.
Use a fork to put some small eyes on the pie, so as not to bulge
Pour the cheese paste into the pie, and shake the bubbles in the cheese paste a few times.
Preheat the oven at 175 degrees and bake it up and down for 30 minutes.
After the oven is cooled, the sugar on the code is yellow peach.