Name: #四session Baking Contest and is Love to Eat Festival#mini Cheese Fluent Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 90g butter; 10g Whole egg liquid; 152g Low-gluten flour; 37g Caster sugar; 1g salt; 142g Cream cheese; 17g milk; 57g Light cream; 4g corn starch; 1g Lemon juice

#四session Baking Contest and is Love to Eat Festival#mini Cheese Fluent Pie

1. Prepare ingredients. (The main ingredient is pie crust, and the auxiliary ingredient is pie filling)

2. After the butter has softened at room temperature, use an electric whisk to beat the butter smoothly, then add the sugar and salt in the pie crust, and beat again until the butter is white and slightly expanded.

3. Add the egg mixture and beat well again.

4. Add the sifted low-gluten flour

5. Stir it with a spatula

6. Knead it into a smooth dough with your hands without excessive kneading. After forming a dough, wrap the dough with plastic wrap and let it stand at room temperature for 1 hour. If the room temperature is high in summer, you can put it in the refrigerator for more than 1 hour.

7. Let it rest for the time to relax the dough, you can start to make the filling. Cream cheese (kiri is recommended): After the cream cheese is whipped smoothly with an electric whisk, add whipped cream and milk, and use an electric whisk to beat smoothly to ensure that there are no particles.

8. Add granulated sugar and stir evenly with a spatula.

9. Add cornstarch and lemon juice and stir evenly with a spatula. The final state is thick ice cream.

10. Put the cheese paste in a piping bag for later use, and leave it at room temperature without any problem.

11. Let stand the proofed dough and take it out and divide it into 8 small doughs.

12. Press the divided dough into the mold and knead it into a pie crust as shown in the figure. Basically ensure that the thickness of the pie crust is uniform. Use a fork to make some holes in the bottom, otherwise the crust will easily bulge and deform.

13. Select the egg tart button, 180 degrees, and preheat the air fryer for 5 minutes in advance. After preheating is complete, put the pie crust in the fryer.

14. Bake for about 18 minutes, and just watch the pie crust become golden.

15. Take the baked pie crust out of the mold and let it cool for a few minutes. Start the air fryer again to preheat for 5 minutes, this time choose the 200-degree French fries key, and squeeze the cheese filling in the piping bag on the pie crust during preheating.

16. Then use a spoon or spatula to slightly sort out the cheese filling to make it swollen, and then lightly brush a layer of egg liquid on the surface of the cheese filling.

17. Put the frying basket into the preheated air fryer, about 10-15 minutes

18. Just look at the surface a little bit of focus.

19. Enjoy it!

Tips:
1. Don't knead the pie crust dough too much. Knead it into a smooth dough.
2. Add the cream and sugar to the cheese filling and whipped smoothly and evenly, without over-whipping.
3. This recipe can be made into 8 finished products with a 7cm caliber lace tart mold.
Pie crust: butter 90g whole egg liquid 10g low-gluten flour 152g caster sugar 37g salt 1g filling: cream cheese 142g milk 17g light cream 57g caster sugar 65g cornstarch 4g lemon juice 1g surface Decoration: 1 full yellow liquid