Grape Cheese Pie

Grape Cheese Pie

1. 30 grams of softened butter is beaten with an electric whisk until fine and no particles

2. Add 30 grams of powdered sugar and 25 grams of whole egg liquid and beat evenly

3. Sift in 90 grams of low-gluten flour

4. Knead into a smooth dough with your hands

5. Roll out into a round slice, put it in a pie pan (6 inch pie pan) and arrange it next to the pie pan, fork out the dense small holes (to prevent the pie crust from bulging during baking), and put it into the middle layer of the preheated oven. Bake for 10 minutes and set aside

6. Pie filling production: 60 grams of cream cheese, add 30 grams of powdered sugar and heat insulation water to melt and stir evenly, remove the hot water

7. Add 70 grams of milk and mix well

8. Add in beaten 25g whole egg liquid and stir well

9. Sift into 25 grams of low powder and stir evenly

10. Pour into the pre-baked pie crust

11. Sprinkle some raisins

12. Put it into the middle layer of the preheated oven, and bake at 180 degrees for about 20 minutes. Take out and brush with honey water.

13. Brush the honey water, then put it in the oven and bake for 5 minutes, then it can be demoulded when it cools slightly (honey water preparation: 1 spoon of honey and 1 spoon of water)

14. The skin is crispy and the filling is sweet and soft. It's a good dessert!

Tips:

The pie is the most delicious when it’s out of the oven. The pie crust is crispy and the filling is sweet and soft. After a long time, the texture will be compromised. Because the pie crust will absorb the moisture of the filling and become soft, the texture will become worse. Put the pie into the oven at this time. Reheat for a few minutes to restore the crispy texture of the pie crust