Cheese and honey pie has a soft skin, soft goat cheese and honey are skillfully blended together, and the addition of Greek yogurt and lemon juice makes the sweet and sour taste memorable.

Time: 240 minutes

Raw materials: original pistachio alias: hazelnut, nameless seed, pistachio 150g, shelled original butter 1g, soft sugar 150g, almond extract 8g, salt 8g, full-effect flour 320g, sheep milk 330g, and full-fat Greek yogurt 500g.

Steps:

1. Crush pistachios with a food processor. Put butter and sugar into a blender and stir for 1 min, then add pistachio, almond extract and salt and stir well. Finally, add flour and stir it into hard dough.

2. Make the dough into pie blank and put it in the refrigerator for 30 minutes.

3. Preheat the oven to 150 degrees Celsius, put the dough in, bake for about 30 minutes, then take it out and leave it at room temperature until it is completely cooled.

4. Put goat cheese, yogurt, lemon juice and lemon peel into a blender and stir, then add sugar powder and stir evenly, and finally pour into the pie blank and put it in the refrigerator for about 2 hours.

5. Heat the honey to 100℃ with medium fire, remove it from the fire, stir it gently until it cools, then pour it on the pie and cool it for 5 minutes.

material

500 grams of cheese, 783 grams of milk, egg yolk 1 17 grams, low-gluten flour17 grams, protein 470 grams, fine sugar 149 grams, honey 8 grams, salt 8 grams and tartar powder 4 grams.

working methods

1. Mix salt and sugar for later use.

2. Cut the cheese into small pieces, put it in a steel basin and heat it with milk water, then turn off the fire until the cheese and milk melt without particles, then add the egg yolk and stir evenly, then add the sieved low-gluten flour and continue to stir evenly until there are no particles and smooth.

3. First, the protein temperature is about 17~22℃, add tower powder, stir at medium speed until big bubbles appear, add 1 in the method of 1, and continue to stir until small bubbles, then add 1 in the method of 1, and continue to stir until wet bubbles appear.

4. Take a part of the protein from Method 3 and mix it with the protein from Method 2, and then mix it with all the proteins.

5. Method 4: Pour into a baking mold, smooth the surface, and bake in the furnace. Baking temperature 150℃ Baking temperature 150℃, baking the cake until it feels elastic.