Cream Cheese Pie Buncit

Crust Material

• – 160 gr butter (mix blue band & wisjman/anchor)
• – 2 tbsp powdered sugar
• – 2 egg yolks
• – 1 tbsp cornstarch
• – 1 tbsp milk powder
• – 250 gr wheat flour

Method

• -Mix butter & sugar using a pastry knife or wooden spatula
• -add the egg yolks and mix well
• Then add milk powder, flour & cornstarch
• -print then bake with fire up and down at 160°c for 30 minutes until golden, remove and set aside
• - Beat cream cheese with sugar until creamy (but don't be too long it will be runny)
• -add the beaten egg again until smooth
• -Put it into a piping bag, cut the ends 1.5cm wide (using a round syringe is better)
• -Spray it on the pie crust, then put it in the fridge for 15 minutes
• - Preheat the oven to 150 ° C, top and bottom fire 10 minutes before the pie comes in
• -bake for about 15 minutes, remove to cool

Filling Material

• -250 gr cream cheese
• -50 grams of powdered sugar
• -2 tbsp egg yolk (I used 1 btr)

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