How to make Yellow Peach Cheese Pie

Yellow Peach Cheese Pie

raw material

How to make Yellow Peach Cheese Pie

Pie: 100g low gluten flour, 1g salt, 50g butter, 15g cold water

How to make Yellow Peach Cheese Pie

Pie filling: 120 grams of cream cheese, 1 egg, 25 grams of fine sugar, 30 grams of canned yellow peach syrup (milk if not), 2 yellow peaches

How to make Yellow Peach Cheese Pie

How to make Yellow Peach Cheese Pie

How to make Yellow Peach Cheese Pie

1. Make pie first. Take out the butter from the refrigerator and cut it into small pieces. Don’t soften it

How to make Yellow Peach Cheese Pie

2. Sift the low gluten flour, grasp it by hand, and wrap the flour evenly on the butter

3. Use the scraper to cut and mix the butter flour continuously, and cut the butter into small particles

4. Dig a hole in the middle of the flour and pour in cold water

5. Scrape the flour and water evenly with a scraper. When there is no flour, knead the dough by hand. Put the kneaded dough in the refrigerator for 1 hour

6. Take out the dough, roll the long slice with a rolling pin, and put it into the pie plate to remove the extra dough. Bake in a 190 degree oven for 15 minutes and remove

7. OK, let’s make Yellow Peach Cheese stuffing. Take out the cheese, soften it at room temperature and beat it smooth with an egg beater

8. Add sugar and stir well

9. Add eggs in batches and stir well

10. Add canned yellow peach syrup and stir well to make cheese filling

11. Wash yellow peach and cut into small pieces

12. Pour the prepared cheese stuffing into the pie plate, cut the yellow peach slices immediately, put them into the oven preheated at 155 ℃ and bake for about 40-45 minutes until the cheese stuffing solidifies and the surface is slightly yellow

hot tip

1. When the cheese pie is baked, it’s crispy. When it’s cold, bake it in the oven for a few minutes

2. Yellow peach can be replaced with other fruits you like, such as strawberries or apples. If there is no sugar water in yellow peach can, then use milk, ha ha

3. Don’t knead the butter dough too long, or it will affect her crispness. Bake the pie twice. Bake it first, fill in the stuffing and then bake it again. The temperature of the first time should be higher than that of the second time to ensure that the pie is dry and crisp. The temperature of the second time should be lower and bake slowly