Kumquat Cheese Pie
1.
Ingredients are prepared and weighed; squeeze fresh lemon juice, weigh 10 grams for later use.
2.
Mix cake flour with salt, stir well with egg yolk, or sift.
3.
Cut the frozen butter into small cubes, put it directly into the cake mix, and use a hard spatula or a hard silicone spatula to cut and mix into coarse sand.
4.
Melt the butter into the flour and pour in cold water.
5.
Use a silicone spatula to mix the flour and butter with cold water, and then simply knead it into a dough.
6.
Put the dough in a large fresh-keeping bag, seal it, let it rest at room temperature for 20-30 minutes, and set aside.
7.
Preheat the oven, 185 degrees, up and down; directly roll the dough into a dough sheet through the fresh-keeping bag. The diameter of the dough sheet is about 1, 2 cm larger than the diameter of the wide mouth of the pie pan.
8.
Cut the sides of the fresh-keeping bag, uncover the fresh-keeping bag on one side of the dough, use the remaining fresh-keeping bag to carefully move the dough into the open-bottom pie pan, and gently press it with your hand to make the dough close to the bottom of the pie pan , Side.
9.
With the help of a rolling pin, press the edge of the pie pan again to remove the excess pie crust.
10.
Use a fork to pierce some small holes in the bottom of the pie, cover with plastic wrap and let it rest to relax.
11.
Cut the frozen cream cheese into small pieces, put it in the cooking cup of the wall breaker, add egg liquid, fine sugar, and lemon juice.
12.
Start the machine, any function, whipping for 30 seconds into a smooth and non-grainy shape.
13.
Pour the whipped cheese paste onto the pie crust and place the halved candied kumquat cubes.
14.
Put the pie crust and batter into the preheated oven, 185 degrees, the upper and lower heat, the second to last layer, bake for about 40 minutes, the baking time and temperature should be adjusted according to the actual situation.
15.
Take out the baked kumquat cheese pie while it is hot, and place a wide-mouth cup with a diameter a little smaller than the bottom of the pie plate under the open-bottom pie plate, and it can be easily demoulded.
16.
The demoulded kumquat cheese pie is placed on a cooling rack to cool, then sifted in moisture-proof powdered sugar, and garnished with fresh cherries.
Tips:
1. I bought a large piece of cream cheese, and then divided into frozen preserved, so there is only 186 grams of cream cheese on hand, not filled, if there are more, add about 50 grams of cream cheese as appropriate.
2. The butter does not need to be thawed and softened, just diced and used; the egg is not shelled 2 pieces; if there is no candied kumquat, you can use it, or use other dried fruit instead.
3. After the cheese paste is poured into the pie crust, use a toothpick to gently stir in a circular motion to remove large bubbles, and then add candied kumquats.
4. The oven grill I use has 4 layers, you can put the second and third layers for baking, that is, the middle and lower layers can be baked; the baking time and temperature are for reference, and adjust appropriately according to the actual oven situation. The last 5 minutes of baking- At 10 minutes, you can properly increase the heating temperature to make the surface color.
5. This suncity Chinese red pie plate is very non-sticky and easy to demould. Carefully remove the pie into oil paper or a plate and then cut it. Sharp tools and knives cannot be used on the pie plate film.
6. When cutting, start to soak a fruit knife with a hot one, cut from the middle of the pie, press down the edge of the pie quickly, and it is easy to cut; sealed and refrigerated, it can be stored for 2 or 3 days.
