Cheese Crisp
1.
Cut the softened butter into chunks, mix with powdered sugar, and beat with an electric whisk at low speed until slightly white.
2.
First add 1 egg, and beat until it is completely absorbed by the butter, then add 1 egg, and continue to beat until the two are completely mixed.
3.
Pour in whipped cream and Baileys liqueur, and beat evenly at low speed without over-whipping.
4.
Sift in the low-gluten flour, mix with a spatula until there is no dry powder, and put it in a piping bag for later use.
5.
The cream cheese is mixed with powdered sugar, and the insulated water is stirred until it is smooth and particle-free. Add the egg yolk liquid and mix well at low speed. Add whipped cream and stir evenly at low speed. Put the cheese paste in a piping bag for later use.
6.
Lay a paper support in the Muffin mold of Xuechu, squeeze the meringue batter on the bottom and around it into a container shape, and then use a spatula or a small spoon to spread the batter evenly.
7.
Squeeze the cheese paste evenly into the mold, sprinkle a little dried cranberry, and then gently drop the mold twice to flatten the cheese paste.
8.
Spread the remaining puff pastry batter on the cheese batter, use a spatula to smooth it, and fill the gaps.
9.
Put it into the preheated oven, heat up and down at 170 degrees, bake the middle layer for 20 minutes, turn off the heat and continue to simmer in the oven for 5 minutes. After being out of the oven, it will be demoulded, taken up together with the paper holder, and placed on the grill to cool.
