A touch of milky, with a sweet and sour blueberry sauce, I believe you will like it too! The formula is referenced to @君之方子, and adjusted according to your own taste! Weight: 6 inch one
After the butter has softened, pour in the powdered sugar and low-gluten flour and rub it evenly by hand. The flour at this time looks like coarse corn flour. Pour in the egg liquid (or water), gently knead into a mass and relax for 15 minutes.
Knead the slack dough into a sheet that is slightly larger than the dish (lazy can be like me, press it directly on the pie plate). Lightly press the skin to make it fit snugly. Use a rolling pin to roll over the plate and remove the extra pieces (to avoid wasting, you can press the extra pieces back to the bottom of the pie like me).
Put in the oven, 190 degrees up and down, and bake for 15 minutes. Take it out and let it cool.
After the cream cheese softens at room temperature, add sugar and beat it with a whisk to make it fluffy and smooth, without graininess. If it is not soft enough, it can be insulated!
Beat the eggs and continue to beat evenly.
Add whipped cream and milk in turn and continue to beat evenly.
Add starch, whipped evenly with an egg beater, and sieve twice to remove air bubbles. If you don't pursue perfection, you can be lazy, but I am lazy this time...
Pour into the pie, just a full plate, so be careful to put it into the oven!
Fire up and down 180, bake for 30 to 35 minutes, take out and let cool. Generally, I like to brush a layer of honey water (honey and water 1:1) on the surface, so that the color and taste will be better. Then you can freely use your imagination and decorate it!
1. The pie skin will be bulged during the baking process, so in order to avoid the leaking of the stuffing, it is best to bake the pie in advance, and avoid the crispy skin of the pie! 2. This "crushed" pie has poor water absorption and is especially suitable for making pies with high water content. The skin will not become wet due to moisture absorption. (Excerpt from Junzhi) 3. As for Peijia water or egg liquid, look at personal taste. The skin of the egg-filled liquid will be easily colored yellow, with a little egg-like aroma and a slightly crisper taste. The taste of adding water is relatively brittle. There is also the addition of egg yolk, the taste is more fragrant, but I feel that the remaining egg white is not easy to deal with. 4. Individuals do not like the cheese stuffing is a hard taste, so the filling formula is low to change the starch, and greatly reduce the proportion. 5. All kinds of pies and towers can be used to make skins. The stuffing can be played according to your own taste and existing materials.