6-inch Digestive Biscuit Base | 消化餅底


A versatile base for cheese cakes, tarts and pies!



Ingredients | 材料 :
  • Yield: One 6″ base | 1個6″餅底

80g Digestive Biscuit | 麥維他消化餅
40g Unsalted butter, melted | 無鹽牛油



Steps | 做法 :
  1. 牛油放攪拌盆用微波先融化,加入麥維他消化餅底碎,有點微濕和能成糰為合。
  2. 先放烘焙紙在模的底部(之後可方便取出)。放消化餅糰入模,用橡皮刮刀或湯匙輕壓,但不可以太鬆,否則切餅時便會散掉。混合填平模底,蓋上保鮮紙,放冷凍至少30分鐘至硬身,便可以放入饀料了。放饀料後如有需要,再放冷凍才吃用。

  1. Melt butter in a mixing bowl, add crushed digestive biscuit crumbs to form a slightly moist dough evenly, mix well with a scrapper.
  2. Lay a baking parchment on the base of mould (easy to take out afterwards). Put in the above into the mould, press gently with a plastic spatula or a spoon. Wrap in cling film and chill in fridge for at least 30 minutes. Ready for filling. Chill again, if necessary, and serve.



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