French Cheese Cranberry Mooncakes
by Cai Cai Baking House
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. All the seasonings for the outer skin are ready
2. Cut the butter into slices and soften at room temperature. Pour in powdered sugar. Stir the powdered sugar and butter thoroughly
3. 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
4. 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
5. Prepare all the ingredients for the filling. Cream cheese softens at room temperature ahead of time
6. The egg liquid is added to the cheese together with the whipped cream. Use a mixing spatula to mix well
7. Pastry materials and fillings, molds, piping bags, etc.
8. Put the dough material into the piping bag, minus a mouth of about 1cm. Squeeze the bottom in a spiral manner.
9. Press flat
10. Then the side is also squeezed in a spiral form to 8 minutes full. Press flat
11. Put the filling of cream cheese. Dried cranberries in the filling
12. Then fill the surface with a piping bag filled with noodles. Smooth
13. Brush the surface of the mooncake with liquid egg yolk, then use a fork to make the shape of the horizontal line
14. Brush the surface of the mooncake with liquid egg yolk, then use a fork to make the shape of the horizontal line
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