Рет қаралды 5,170
入口即化的香檸乳酪搭配上鹹香酥脆的起司餅乾
甜甜鹹鹹,綿綿又酥酥
一小口就有大大的滿足
不同的層次,不同的口感
幸福的滋味忍不住一口接一口!!!
材料:
起司餅乾
低筋麵粉 120克
杏仁粉 15克
無鹽奶油 75克
糖粉 45克
蛋液 25克
起司粉 約4克
(沒有使用完的麵糰可以冷藏備用,冷藏鬆弛六個小時以上可製成塔皮,加料冷凍塑型可製作切片餅乾)
烤箱參考溫度 160度 15分鐘
香檸乳酪
奶油乳酪 200克
細砂糖 40克
蛋黃 4顆
香草精 少許
鮮奶油 20克
檸檬汁 10克
玉米粉 10克
烤箱參考溫度 180度 15分鐘後轉向 160度 10分鐘
如覺得烤色不足再每次五分鐘的增加調整
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Melt-in-your-mouth bergamot cheese paired with salty and crispy cheese biscuits
Sweet and salty, soft and crispy
A little bite brings big satisfaction
Different levels, different tastes
The taste of happiness can't help taking one bite after another!!!
Ingredients:
Cheese Cookies
120g low-gluten flour
15g almond flour
75g unsalted butter
45g powdered sugar
25 grams of egg liquid
Cheese powder about 4 grams
(The unused dough can be refrigerated for later use. Refrigerate and rest for more than six hours to make tapas, and add ingredients to freeze and shape to make sliced biscuits)
Oven reference temperature 160 degrees for 15 minutes
bergamot cheese
Cream Cheese 200g
fine sugar 40g
4 egg yolks
vanilla extract pinch
20g fresh cream
10g lemon juice
10 g corn flour
The reference temperature of the oven is 180 degrees for 15 minutes, then turn to 160 degrees for 10 minutes
If you feel that the baking color is not enough, then increase and adjust every five minutes
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