62g of unsalted butter (peeling)? 32 grams of sugar (peel)? Low gluten flour (crust) 125g cream cheese (crust) 12g whipped cream (crust) 46g auxiliary salt (crust) 1g egg yolk (crust) 1g whole egg (crust) 25g milk (crust) 33g sugar (crust) 33g corn starch (crust) 2g egg yolk liquid.

3. Use electric egg beater to beat until the color is white and the butter is feathery.

4. Add into butter for three times, and stir evenly with electric egg beater at medium speed for each time, and repeat the operation.

5. Until the volume of butter swells

6. Sieve the low-gluten flour and add it

7. Press it by cutting and mixing with scraper until the dry powder disappears.

8. Roll the mixed dough into a rectangular dough with a rolling pin with a thickness of 4mm, and put it in the refrigerator for about 3 minutes. In the rolling process, if the dough is sticky, stick some high-gluten flour on the rolling pin, which will be easier to operate.

9. Take the frozen dough out of the refrigerator. If it feels too hard, you can warm it slightly, and then use circular cutting to die-cut. Cut in the small root mold

1. Put the wafer into the egg tart mold, and then press it with both thumbs until the dough is close to the mold. In order to prevent the tower skin from bulging during baking, you can poke some small holes with toothpicks or forks. Preheat the oven at 17 degrees, put the tower in the middle and lower floors, and bake for about 18 minutes. Set the temperature according to your own oven. After baking, take out the baked tapioca from the mold.

11. Cut the cream cheese into small pieces, put it in a basin, and pour 33g of fine sugar. Xiaopang uses Ai Chenxi cream cheese here, and you can put it if you have Mascapone. Xiaopang has tried it. The two kinds of cheese are 9 grams of Ai's Morning Cheese and 3 grams of Mascapone

12. Add the whipped cream and milk in three times and beat them evenly with an electric egg beater. Wait for the cheese to absorb the liquid before adding it for the second time to avoid oil-water separation

13. Sieve and add corn starch and stir well again

14. The stuffing is thus prepared

15. Squeeze the stuffing into the baked egg tart skin and freeze it in the refrigerator for about 1 hour

16. After freezing, take a proper amount of cold water and egg yolk liquid.

17. Brush the surface of cheese with egg yolk liquid to color, and brush a layer of water around the tower skin with clear water to prevent scorching. Heat the oven to 18 degrees and bake in the oven for about 1 minutes, as long as the surface is golden yellow, so set the time according to your own oven. Note here that if the time is too long, the stuffing will not flow and will solidify directly.