1. Cut the butter into small pieces, pour in low-gluten flour, 5g white sugar, salt and water, and mix well.
2. Pour them on a piece of plastic wrap, wrap them in plastic wrap, and knead them into a ball.
3. Remove the plastic wrap, the dough looks ugly at this time,
4. Roll it out and fold it in half,
5. Fold in half again,
6. Continue to roll it out, repeat the above action five or six times,
7. At this time the dough will be very smooth, roll it into a 4 mm thick dough sheet,
8. Put it in the pie pan, and I made some egg tart molds with the extra side. Use a fork to make a small hole at the bottom, put a heavy object, and put it in the oven at 180 degrees for about 15 minutes.
9. During the baking period, we can make fillings, soften the cream cheese at room temperature, and use a whisk until it is smooth and free of particles. (It can also be heated in water to soften it)
10. Add white sugar and continue to beat,
11. Add the whole egg liquid to the cheese in portions, stir well each time, and then add it to the next time. The more times, the better it is to pass.
12. Add juice, (I added blueberry juice, or other juices)
13. Put a few slices of oranges in the oven at 150 degrees for about 25 minutes,
