Cherry Cheese Butter Sausage

Overview

A super simple pastry that is soft and has a high success rate. It's too troublesome to post the log. I don't know why there were 7 or 8 posts last time, but it also bothered the administrator. Now let’s try posting it here, it’s not easy to post a log. It wasn’t that troublesome before, but it seems I can’t keep up with the world’s trends!

Tags

• baking
• breakfast
• afternoon tea
• summer recipes
• baking powder
• butter
• cherry
• condensed milk
• egg
• low gluten flour
• mozzarella cheese

Ingredients

Steps

1. 1 Yield: (5.5cm diameter paper cup*12) 1. Cut the cherries into dices and cut the mozzarella cheese into strips and set aside.

   

2. 2 After the butter has softened at room temperature, add the sifted flour and baking powder. Beat at low speed and then at high speed until the area is slightly enlarged and smooth at the end.

   

3. 3 Add the eggs in 3 to 4 batches and beat quickly evenly

   

4. 4 The batter after beating can be seen to be very smooth. It is basically a biscuit batter at this point.

   

5. 5 Add the condensed milk in 3 batches. The condensed milk here can be replaced with yogurt, but try not to replace it with water and milk, because water and milk are relatively wet and will affect the overall viscosity of the cake batter.

   

6. 6 Put the cake batter in a piping bag and squeeze it into the cake mold.

   

7. 7 Sprinkle cherries on the surface

   

8. 8 Sprinkle mozzarella cheese on the surface and place it in the oven at 170 degrees for about 40 minutes, depending on the temperament of your oven.