How should you make blueberry cheese pie? How to make a blueberry pie

Put the Anchor cheese in the microwave to soften. Add the milk and stir to combine. Sieve once without granules.

Quickly stir the egg yolk with sugar and slightly rise.

Soak in cold water in advance. Softens completely. 20 g water: 20 sugar after boiling, add while stirring. Inside the egg yolk. Add the gelatin until completely melted.

Allow to cool and add lemon juice. Stir well.

Add the egg yolks to the cheese. Add the yogurt. Stir to combine.

Finger biscuits shattered. Melt the butter in water. Put two together and stir well.

Add it to the mold and compact. Refrigerate for five minutes. Remove and set aside.

Evaporated milk. Add the filling in portions. Stir well.

Install the mold and smooth it. Squeeze out strips with blueberry sauce on top.

with a toothpick. Draw a circle between the two horizontal bars to have this effect, and you can freeze it for 2 hours.

Remove the decoating. Cut into pieces. Spread a layer of lychee paste on top. The color looks better.

Ingredients. 2-3 pieces of flying cakes with appropriate amount of blueberry sauce.

Accessories. Egg liquid cooking oil.

Steps to make a blueberry pie.

1.Prepare the blue-eyed berry jam and fly crust.

2.Take one of the flying cakes and cut them in half.

3.Add some blueberry jam to the fly crust**.

4.Cover the other half with the crust.

5.Press along the outer edge of the crust with a fork to glue the two layers of crust together.

6.Slice the crust surface.

7.Preheat the oven, rub a little oil on the foil, and bake the blueberry pie in a baking dish at 200 degrees for about 15 minutes. (Adjust the time according to the personal oven)

8.The surface is golden yellow.

Tips: 1.A piece of fly pie crust can be made into a blueberry pie, if you want to make the regular pie shape in the dessert shop, remove the corners and cut it into a rectangular fly pie crust.

2.The crust should be pressed tightly with a fork around it, and the fruit filling should not be added in excess.

3.If you want to eat large fruits, it is also good to stir-fry fresh fruits into jam for filling.

Ingredients: Pie crust.

Unsalted butter 100g

Caster sugar 75g

1 egg.

All-purpose flour 250g

Baking powder 3 4 teaspoons.

1 pie stuffed creme fraise or sour cream 200g egg.

White sugar 75g

Vanilla candy to taste.

Blueberry 500ml

Traditional Finnish blueberry pie recipe.

Preheat the oven to 200 degrees. First, make the pie crust. Mix the flour and baking powder of the pie crust aside.

In a large bowl, mix the room-temperature butter and sugar in the pie crust, then add the eggs and stir thoroughly.

That's pretty much it. Because it was too cold here, I just "heated it over water" on the rice cooker and added the flour to the paste and stirred well until it was dough-like.

Flatten the dough, press it tightly by hand on the bottom of the pie mold and all over the place, compact it with beans and plastic wrap, and refrigerate it for later use. Hehe, I'm lazy and just press it with my hands.

With a blender, stir the pie filling except the blueberries thoroughly.

Add the blueberries and stir gently.

Pour the pie filling evenly into the previous pie crust and bake in the lower oven for 25-30 minutes. Finish!

Ingredients: eggs, milk, caster sugar, cake flour, mousse rings (18*9*4cm), baking paper, blueberries, gelatin, cream, cherry wine, white chocolate, piping bag

Method 1, cake embryo: egg yolk protein separation, whisk egg white, after the egg white has lines, pour in 1 2 caster sugar, continue to beat. After beating for 9 minutes (the egg head has sharp corners when lifted), add caster sugar and egg yolk and continue to beat for 1-2 minutes.

2. The final dripping egg liquid can maintain the texture for more than 10 seconds. Pour in the milk and stir lightly 3-5 times.

3. Sift in the low-gluten flour.

4. Stir until there is no dry powder.

5. Baking tray 27*27cm, spread baking paper, pour in the batter, use the method of drawing the "Z" word, spread the batter in the baking tray, knock a few times to shake out the bubbles inside, put it in a preheated 190 degree oven, middle layer, 10 minutes.

6. After baking, take the cake out of the baking tray, cover with baking paper, and let cool for later use.

7. After the cake is not hot, press out two cake embryos.

Blueberry jam layer: Pour blueberries, water and caster sugar into a small pot over medium heat.

9. Continue to heat for 2 minutes after boiling.

10. Soak gelatin in cold water in advance to soften, drain the water, add it to the blueberry jam while it is hot, melt the gelatin with residual temperature, mix evenly, and cool for later use.

11. Cheese mousse: Soak gelatin in cold water in advance to soften, drain the water, add whipping cream B (for gelatin), microwave over medium heat for 5-10 seconds, and let the gelatin melt.

12. Soften cream cheese: Use a microwave oven on low heat (the fire will splash) for about 10 seconds, and the softness that can be easily pressed by hand, mix cream cheese and sugar, and whip until smooth.

13. Add whipping cream A and whip until smooth.

14. Add the melted gelatin and beat until smooth.

15. 10g of cherry wine and 15g of water, spread on both sides of the cake.

16. Put a slice of cake crust into the bottom of the mousse ring, pour in 1 2 of the mousse, and freeze until it solidifies (about 10 minutes).

17. Spread a layer of blueberry jam on the solidified mousse (keep a little juice and use it for decoration at the end).

18. Add another slice of cake base.

19. Pour in the remaining mousse and freeze it in the refrigerator until it solidifies (about 10 minutes).

20. Decoration: Put the white chocolate into a high-temperature disposable piping bag, pour hot water at 50 to 60 degrees (the temperature that your hands can touch), and let the white chocolate melt.

21. Take out the solidified mousse, use a spray gun or a hot towel or a hair dryer to heat the surrounding area of the mold and remove the mold.

22. Put the demolded cake in the refrigerator for 3-5 minutes, and use a heated knife to cut the cake (cut into 5 pieces).

23. After the white chocolate is melted, cut a small opening in the piping bag and draw a pattern on the top of the cake to decorate.

24. Put the remaining juice of blueberry jam into a disposable piping bag, cut a small opening, and decorate the top of the cake.

25. Refrigerate and store.

Put the cream cheese to room temperature, stir well with the sugar Add the eggs in parts, beat until smooth, and become a cheese paste Take the muffin mold, put it in a paper cup, and put it in 8 minutes full of cheese paste

Lime cheese mousse: Oreo crushed 150 g butter to taste cookie base. 150 grams of cheese, 88 grams of milk, 100 grams of yogurt, 15 grams of lime juice, 100 grams of sugar, 7 grams of gelatin, 350 grams of whipping cream.

Milk and sugar are boiled until saccharified. Beat the cheese and yogurt evenly, add the gelatin and cheese yogurt in the milk syrup and stir well. Whisk the whipping cream and add the lime juice and stir well.

Mix the butter and biscuits well, pour them into a bowl and spread them evenly on the bottom of the bowl. Pour in the mousse paste. Refrigerate until solidified.

Lime zest 2 sugar 50 g, water 120. Gelatin 10 grams. After the sugar and water are boiled, let cool a little, add the lime zest, and then add the gelatin slices.

Lime peel to a grater. Once the mousse paste has solidified, pour it inside. It can be eaten after coagulation.

Blueberry cheesecake is one of its legends. The refreshing cheesecake, the slightly sweet bottom layer, the transition to the light cheese body, mixed with the sour blueberry layer, is sweet and tranquil, and people can't help but miss the people and things that once brought them happiness.

Ingredients: 130g oatmeal biscuits, 1/2 teaspoon cinnamon powder, 80g butter, 400g cheese, 2 eggs, 80g sugar

Excipients: 60g frozen blueberries, 3 gelly tablets, 10g white sugar, 200ml water

Steps:1Start by making the cake base. Put 130 grams of biscuits in a food processor and crush them, or use a rolling rod to crush them and accompany them.

2.Add half a teaspoon of cinnamon powder and mix well.

3.Mix the beaten biscuit mix with the melted 80g of butter.

4.Press into the egg cake mold, bake in the oven at 175 degrees for 5 minutes, take out and set aside.

5.Prepare the ingredients for the middle cheesecake layer: 400 grams of philadelphia cheese, 2 eggs, 80 grams of sugar.

6.Lightly beat the cheese and sugar.

7.Add the eggs one by one and mix well.

8.Add 15ml of lemon juice and mix well.

9.Pour the stuffy cheese paste into the baked biscuit base in "4", gently remove the bubbles, and bake in the oven at 165 degrees for 30-35 minutes.

10.Place the frozen blueberries in a pulverizer.

11.Add about 200ml of water and beat into blueberry juice.

12.Strain the blueberry juice into a saucepan, add the gelatin slices to soften, then heat slightly until the gelatin slices are completely melted.

13.Wait until it is cold, strain it onto the top of the "9" baked cake.

14.Then place the fresh blueberries on top and place in the refrigerator.

15.Once the top blueberry jelly is fully set, you can make a circle along the edges and enjoy it easily.

500g of cream cheese, 45g of eggs, 120g of sugar, 30g of corn flour, 20g of rum, 10g of cheese powder, 150g of gauze blueberries<>

Mix well with eggs and sugar, add powder and wine, and then put it into an 8-inch mold 8 into a full water barrier and bake.

The blueberry cheesecake with a cheese content of 50% belongs to the flavor of Spike Neutral Cheesecake, and is equipped with the fruity flavor of blueberries, with a sweet and sour taste, smooth and delicate, with a rolling mountain fragrance on the teeth and cheeks, and a fresh texture.