French Cheese Cranberry Mooncakes
by Lezhong Baking
Favorite
Difficulty
Easy
Time
1h
Serving
2
Full of fragrance~~~~
1. Cut the butter into slices and soften at room temperature. Pour in powdered sugar. Stir the powdered sugar and butter thoroughly
2. 150g egg liquid is reserved. Pour in the egg liquid, powdered sugar and butter and stir well. Stir it easily and let it stand for a few minutes
3. Sift into 50g almond flour. Then sift into low-gluten flour. Use a mixing spatula to fully mix the flour and ingredients in 5, and let stand for half an hour at room temperature
4. Prepare all the ingredients for the filling. Cream cheese softens at room temperature ahead of time
5.
The egg liquid is added to the cheese together with the whipped cream. Stir thoroughly with a stirring spatula to prepare the dough, fillings, molds, and piping bags.
Put the dough material into the piping bag, minus a mouth of about 1cm. Squeeze the bottom in a spiral manner. Press flat
6. Then the side is also squeezed in a spiral form to 8 minutes full. Press flat
7. Put the filling of cream cheese
8. Dried cranberries in the filling
9. Then fill the surface with a piping bag filled with noodles. Smooth
10. Brush the surface of the mooncake with liquid egg yolk
11. Then use a fork to make the shape of the horizontal line
12. Preheat the oven at 170 degrees. Bake for about 20 minutes, turn off the heat and bake it on the stove for another 5 minutes. Just demould
