French Cheese Mooncakes
1.
All preparation materials
2.
After the butter has softened at room temperature, add 80g sugar in portions and beat until the color becomes lighter.
3.
Beat two eggs into the container and beat them up
4.
Add the egg liquid into the butter and beat evenly (the egg liquid can be left a little for the last to brush the surface of the mooncake)
5.
Add whipped cream several times, blend it and then add the next time until it's completely beaten
6.
Add almond flour and vanilla powder
7.
Sift in low-gluten flour and beat evenly into a batter
8.
Make cheese filling: add 30g sugar to cream cheese and beat until smooth
9.
Add an egg yolk and stir until smooth and no grains
10.
Pour in lemon juice and rum and stir until the cheese filling is smooth and grainless, then let it cool off the heat
11.
Pour the batter into the piping bag
12.
Squeeze a circle of batter around the mold
13.
Pour the cheese filling into another piping bag
14.
Squeeze two circles in the middle of the mold
15.
Finally squeeze the batter on top
16.
Smooth with a squeegee
17.
Rub a layer of egg liquid on the surface
18.
Put it into the preheated oven at 180 degrees, put the middle layer, and bake on the upper and lower fire for 30 minutes
Tips:
1. The butter must be softened at room temperature before it can be added several times with sugar and beaten until the color becomes lighter.
2. When adding egg yolk liquid and whipped cream, it must be beaten until fully integrated before adding the next time
3. The cheese filling must be beaten until smooth and without grains
4. The cold batter and cheese filling can be put in the refrigerator for half an hour for better operation
3. The temperature of each oven is different, please control the temperature and time according to the actual temperature of your own oven
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