Parmesan Cranberry Crisp

Overview

The golden skin has clear layers, and the special cranberry cheese filling is sour and sweet. The surface is sprinkled with cheese powder for baking, which is refreshing and not sweet!

Tags

• baking
• butter
• cake flour
• cheese powder
• cream cheese
• dried cranberries
• egg white
• medium powder
• parmesan cheese powder
• white bean paste
• lemon juice
• powdered sugar
• water

Ingredients

Steps

1. 1 It is better to mix the oily skin ingredients and knead them into a film.

   

2. 2 Knead into a ball, cover with plastic wrap and rest for 20 minutes.

   

3. 3 Knead the pastry into a ball and let it rest for 20 minutes.

   

4. 4 All filling ingredients are mixed evenly. Divide into 25g balls and set aside.

   

5. 5 Divide the dough into 25g balls and cut the pastry into 13g balls. Cover with plastic wrap to prevent the dough from drying out.

   

6. 6 Wrap in oily pastry.

   

7. 7 Roll it into a shape of beef tongue, roll it up from top to bottom, and let it rest for 10 minutes.

   

8. 8 Roll it out again.

   

9. 9 Roll up and let rest for 10 minutes.

   

10. 10 Pinch both sides toward the middle.

    

11. 11 Use your hands or a rolling pin to shape it into a sheet and wrap it with the filling.

    

12. 12 Brush the surface with egg white and roll a layer of cheese powder on it.

    

13. 13 Increase the heat to 180 degrees, lower the heat to 170 degrees, and bake for about 25 to 30 minutes. The surface color is satisfactory.