French Cranberry Cheese Mooncake

Overview

Things with lots of sugar and heavy oil are very attractive, but rarely exciting. It was almost the Mid-Autumn Festival, and there was still a big piece of cheese left. When I saw the cheese mooncakes again, I finally felt a little tempted. Simply, use it as the opening of the Mooncake Festival. Little ones will probably like it. After collecting a few recipes, this cranberry cheese mooncake looks pretty good. Calculate your own amount and start taking action. The muffin model seems to be a little bigger than expected, so don't fill it too full. I was too greedy and made seven bottoms, but in the end I found that the remaining batter could only cover five. Simply, just leave two of them uncovered. Pie, tart, whatever. The temperature is quite high, the butter melts very much, and I feel a little at a loss. I simply put it in the refrigerator to chill for a while, and then I found that smoothing it out and brushing it with eggs was particularly easy after I finished doing other things. Use a fork to make all the ripples. When baking, you can see the batter melting and rising. I am a little worried that these lines are in vain. Only when it was finally finalized did I realize that it was not in vain. There are some cracks, but it doesn't matter. After cooling, the cracks will close with a little pressure. The first time I made it, it was pretty good. . . .

Tags

• baking
• children
• afternoon tea
• mid-autumn festival
• almond flour
• butter
• cake flour
• cream cheese
• dried cranberries
• egg
• egg yolk
• yogurt
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cake crust: 90g low-gluten flour, 17g almond flour, 60g butter, 53g powdered sugar, 50g eggs, 1g salt

   

2. 2 Soften butter at room temperature and add powdered sugar.

   

3. 3 Mix well.

   

4. 4 Add the egg liquid in portions and mix evenly.

   

5. 5 Add almond flour, salt and stir evenly.

   

6. 6 Sift in low-gluten flour,

   

7. 7 Mix into a uniform batter.

   

8. 8 Put into piping bag and set aside.

   

9. 9 Filling: 60g cream cheese, 7g yogurt, 10g dried cranberries Decoration: appropriate amount of egg yolk

   

10. 10 Mix room temperature softened cream cheese with yogurt.

    

11. 11 Blend until smooth and without lumps.

    

12. 12 Put into piping bag and set aside.

    

13. 13 Pour the batter into the mold and shape it into a bowl.

    

14. 14 Squeeze in the cheese paste until half full.

    

15. 15 Add dried cranberries,

    

16. 16 Spread a layer of batter on the surface and smooth it out.

    

17. 17 Brush the surface with egg wash and use a fork to make ripples.

    

18. 18 Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 20-30 minutes.

    

19. 19 Out of the oven.

    

20. 20 Unmold immediately and let cool.