Cranberry Coconut Cheese Pie
1.
Pie crust making: butter softened at room temperature, add powdered sugar and beat with an electric whisk until fluffy
2.
Add the egg liquid and continue to beat until the volume expands
3.
Then sift in low-gluten flour
4.
Mix well with a spatula and mix into a dough, then put it in the refrigerator for half an hour
5.
Take it out and roll it out with a rolling pin, put it on a 6-inch pie pan, shape it, and remove the excess on the side
6.
Then make small holes in the pie to prevent it from bulging when baking
7.
Cover the bottom of the pie with cleaned stone or mung beans to prevent the bottom of the pie from bulging when baking. Put it in the oven at 180 degrees and bake for 10 minutes
8.
Making fillings: cream cheese and sugar melted in heat insulation water
9.
Pour in coconut milk and stir well
10.
Add eggs and stir well
11.
Add the sifted low-gluten flour and mix well until there are no particles
12.
Pour the prepared fillings into the pie base, then sprinkle with dried cranberries
13.
Then put it in the preheated oven and bake for 20 minutes, the upper and lower fire is 180 degrees, the middle of the oven
14.
After baking, take out and brush a layer of honey water on the surface, then put it in the oven and bake for 5 minutes (honey water = one spoonful of honey + one spoonful of hot water)
