1. Pie crust: first make the pie crust: add icing sugar after the butter is softened, beat with an electric whisk until the volume is fluffy and the color becomes lighter
2. Pour in half of the egg yolk, and continue to beat until the egg yolk and butter are completely mixed. (1) Add the sifted low flour and almond flour, knead it by hand to form a smooth dough, place it in the middle of the two layers of plastic wrap, and roll it into 3 mm Leave the left and right pieces in the refrigerator to relax for half an hour. (2) Take out the refrigerated noodles and spread them on the pie pan, remove the excess pie crust, and make the pie crust fit the pie plate completely. (3) Use a fork in the pie. There are some holes on the bottom of the crust to prevent the crust from bulging when it is baked
3. Tender cheesecake: melt cream cheese with fine sugar and heat insulation water and mix well; add condensed milk and mix well, then add egg liquid and mix well
4. Finally, sift in the low flour, stir well, spread the dried berries on the pie crust, then pour the cheese paste 9 minutes full, send it to the middle layer of the preheated oven, bake at 175 degrees for about 30 minutes
5. Almond yogurt cake: separate the egg white and egg yolk, add yogurt and salad oil to the egg yolk, stir until emulsified; sift in low flour and stir until no particles
6. Add the egg whites with lemon juice and caster sugar, and whip until moist foaming
7. Then mix the two batters (the same as Chifeng's practice), then pour it into an 8-inch square mold, shake out the bubbles, put it in the oven, and bake at 170 degrees for 18 minutes
8. After the oven is completely cooled, use a round mold to press out the cake wafer (the size of the round mold should be similar to the size of the mousse ball to be made next)
9. Mousse ball: Stir berry sauce with milk, then add gelatine flakes, then stir in insulated water until the gelatine melts
10. After cooling, add whipped cream and mix well, pour the liquid into the semi-circular mold half full, then put it in the refrigerator to freeze for 15 minutes, take out a slice of almond yogurt cake, and pour the remaining strawberry mousse liquid into it , Put it in the refrigerator for another 20 minutes
11. Take it out and cover it with a hot towel for a minute. Unmold and buckle on top of the baked pie. Sprinkle the surface of the ball with crushed Oreo cookies. Spread dried cranberries around it.
12. Finished picture
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