Yogurt Cheese Pie (8 inches)
Published Jan 16, 2023 at 20:56pm ET
Food Material List
- 1 Butter (President) (Pippi) 75g
- 2 Sugar powder (pie) 25g
- 3 Water (Pippi) 15ml
- 4 Low gluten flour (pie) 150g
- 5 Salt (peel) 1g
- 6 Cream cheese (pie stuffing) 100g
- 7 Yogurt (pie stuffing) 80g
- 8 White sugar (pie stuffing) 50g
- 9 Lemon juice (pie stuffing) 1g
- 10 Eggs (pie stuffing) Two (about 60 g each)
Operational steps
- 1 Cut butter into small pieces and thaw, add sugar powder and mix evenly, add low gluten flour and salt, continue to mix evenly, knead into a ball, wrap it with fresh-keeping film and put it in refrigerator for half an hour.
- 2 Refrigeration waiting time can be made pie filling, butter cheese is stirred with manual beater, add yogurt, sugar, lemon juice, stir with manual beater until sugar is basically melted, add eggs and continue to stir, mix the cream until smooth and delicate, then put it in the refrigerator for refrigeration.
- 3 Take out the refrigerated dough, spread it out, put it on top, and cover it with a film. Roll the dough into a slightly larger piece than the pie plate with a rolling pin, tear off a layer of film on the surface, put the dough into the pie plate, gently tidy it up with your hands, remove the excess skin, insert small holes in the bottom of the pie skin with a small fork, and bake the oven. Preheat 190 degrees. After 5 minutes, place the tray in the middle of the oven and bake for 20 minutes.
- 4 After the pie is baked, take it out and cool for 5 minutes. Add the chilled pie filling and bake for 25 minutes at 160 degrees in the middle of the oven.
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Healthcare food category
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