I've always been passionate about cheesecake, and I don't know how such high loyalty is painted, if cheese has a capital, then my honor must have accumulated to worship.There are two foods on my plate that can't be shared, crab and cheesecake.Some people like to dig from other people's bowls when they eat, it's usually enough, after all I've grown up, I can't compete much, but they still dig my cake, I especially hate people like that, although I'll do things like that, but I still have to say I hate , this tone needs to be reinforced : P So I can understand the mood of my cat's care, every time I eat, I see them eating in their mouths, stepping on their feet, other cats have to come close to him for a few seconds, I'll help keep it, even though my family now has five cats, every time they put food is very lively, but I still help you keep your own bowl.

WHAT YOU NEED

Ingredients

A box of 250 grams of pre-mixed biscuits
30 ml of water
100 grams of beef
Felix and the Yellow Strawberry Jelly 45 ml
Two eggs.
250 grams of Kraft cheese
90 grams of fine sugar

How TO MADE Big yellow strawberry cheese pie - bake your own

Steps 1 to 4

1. The main ingredient is the ingredient of the pie, and the accessory is the pie filling.

2. Make the pie first: I found it very convenient to make the pie with cookie dough, reducing the number of steps to go back and forth.

3. The butter is poured into a clean large bowl until it turns pale and swells in volume.

4. Add water, pre-mix powder, and mix evenly.

Steps 5 to 8

5. You can put on disposable gloves and go straight ahead and squeeze the flour and butter together loosely, but don't rub the buttons.

6. After the dough is formed, it is placed between two sheets of cooking paper and sliced into thin slices.

7. Put it in the refrigerator for 20 minutes.

8. Remove the frozen face skin for grooming and remove the excess skin.

9. Exhaust holes drilled with a knife in the skin

10. Pie filling: Soft Kraft cheese + sugar, add egg yolk and strawberry sauce, stir evenly, pour into the pie crust, preheat the oven to 160 degrees, bake in the bath for 50 minutes.

11. After cooking, cool, put in the refrigerator and refrigerate overnight.

12. This non-creamy, non-starchy, non-protein cheese has a rather thick taste and should be considered a heavy cheese.

13. Especially recommended to try it.

Handy cooking tips

　　The water bath method involves pouring water into the baking tray and baking the cake mold together in water, preferably with water up to half the height of the baking mold.If it is a live-bottom cake mold, it is necessary to wrap the bottom of the mold with tin paper to prevent water from entering the baking process.This plate is too thin to be conveniently baked in water, so I added a separate plate of boiling water at the bottom.When the pie is freshly baked, it's crispy, and it tastes like a cookie, because that's what the cookie is made of.The next day, the pie is soft, but it's just as good.