1. Sift cake flour, icing sugar, and salt into the container
2. Put the egg yolk and milk into a bowl and mix well
3. Cut the butter into small pieces and pour on the powder
4. Use a spatula to mix the butter and powder into small granules
5. Pour the egg yolk milk into the butter powder
6. Knead the dough with your hands, do not knead excessively, so as not to produce gluten and affect the taste of the finished product
7. Wrap it in plastic wrap and put it in the refrigerator for at least 30 minutes before use
8. Take out the refrigerated dough and sprinkle some flour on the table to prevent sticking
9. Use a rolling pin to roll the dough into a 3 mm thick dough, which is about 3-4 cm larger in diameter than a 7-inch pie pan
10. Roll up the dough with a rolling pin and use a scraper to assist
11. Place the rolled dough on a 7-inch pie pan
12. Lay out, fold the excess pie crust at the top directly back into the tray, make all parts of the pie crust even, set aside and relax for 10 minutes
13. Wrap the washed small stones tightly with aluminum foil
14. The dining fork pierces evenly small holes in the bottom of the pie crust
15. Touch the pie crust with aluminum foil ebony noodles and gently press to wrap the whole pie crust
16. Place the wrapped stones evenly on the pie crust. The purpose of this is to prevent the pie crust from bulging and deforming unevenly during the baking process.
17. Put it into the middle layer of the preheated oven, 190 degrees, up and down, 10 minutes
18. Take out the pie pan, remove the aluminum foil, and brush a thin layer of egg liquid on the surface of the pie crust
19. Re-enter the middle level of the oven, top the rice at 160 degrees, lower the heat at 190 degrees, 15 minutes
20. The baked pie crust is golden brown, set aside to cool naturally
21. Drain the washed cherries and place them evenly on the pie crust
22. Soak two slices of gelatin in cold water and set aside
23. Cream cheese and soft sugar in a small bowl
24. Heated in water, the sugar melts and the cream cheese becomes syrupy
25. Whipped cream and milk in the same bowl
26. Pour the creamy milk mixture into the cream cheese paste, stir well, then turn off the heat
27. Divide the lemon in two and use the smaller half
28. Squeeze the lemon juice into the cream cheese paste and mix well
29. Remove the soaked gelatin slices, put them in, and stir evenly while they are hot
30. Beat the cheese paste as finely as possible, then cool in a basin of cold water
31. Pour the cooled cheese batter into a pie pan covered with cherries
32. Fill it up, put it in the refrigerator for about 3 hours, when the cheese paste is completely solidified, cut into pieces for consumption
33. It's a good choice for afternoon tea
34. The crispness of the pie crust, the thick cheese and the sweetness of cherries bring you a delicious taste on the tip of your tongue
Tips:There are many processes, in fact, it is divided into three parts: the making of the pie crust, the baking of the pie crust, and the making of the cheese paste. Master these three steps, you can change the fillings as you like to make a delicious sweet pie. The pie plate used is a 7-inch live bottom pie plate.