Ma Yong Chit Chispie

# Grow up and know that # Cheese pie # The menu is close # Lemon 8 Howtoo # Trending

Recipes

🥦 raw materials-ingredients:

1.Raw material (for base and cream cheese)

Pie Base: Crackers (e.g. tasteless crackers, diagesive) 150-160 g, melted salted butter 60-120 g

Cream Cheese: 200-220 grams cream cheese (placed in room temperature), 20-30 grams icing sugar, 40 grams condensed milk, 150 grams whipped cream, 1-2 tablespoons natural flavored yogurt (non-wearable), a little lemon, vanilla scent

🍳 steps to do:

Make a pie base: Grind the crackers thoroughly, mix them with melted butter, mingle them until they are wet sand, scoop them in a cup or print, press them tightly, and soak them in the fridge for at least 15-30 minutes to keep the base set.

Make cream cheese: Whisk cream cheese with icing sugar until the texture is smooth, followed by condensed milk, yogurt, and whipped cream, whipping it further until the cream texture is finely silky.

Assemble the body: Scoop the cream cheese on a set cracker base, smooth your face.

Decor: Arrange the quilted end-of-life meat and beautify it onto the cream cheese.

Refrigerated: Bring the cheese pies, soak the fridge for 1-2 hours (or more) to make the cheese cream set and taste more delicious before serving.

🍳 steps to do:

👍🏻 Hint: Massive Sauce: Take the gooseberry to a fine smoothie, simmer with light sugar until thickened, then topped to add a sweet and sour taste.

Gelatin: To keep the cream cheese beautifully dormant, not liquid. A sheet of gelatin or powder can be softened and then dissolved mixed into the cream cheese.

Clean: Soak the gooseberry in baking soda mixed water for 5 minutes. Before peeling, it reduces slipperiness and makes peeling easier.