#新良第一节烤大赛#french Cheese Mooncakes
1.
These are the two cheeses used in this mooncake, mascarpone cheese and butter. In order not to confuse the filling and crust recipes, the recipe for cheese filling is written here. Cheese filling recipe: 120g mascarpone cheese, 15g rock sugar powder, 30g butter, 2 egg yolks
2.
Make the cheese filling first: the butter is softened at room temperature, and the egg yolk is added in two portions, each time beating until it is completely absorbed before adding another.
3.
Beat until fluffy and set aside
4.
Add rock sugar powder to mascarpone cheese and beat until smooth
5.
Add the whipped butter in step 3 to the mascarpone cheese
6.
Beat evenly into the piping bag, refrigerate for later use.
7.
Make the crust again: add rock sugar powder to butter softened at room temperature and beat until smooth
8.
Add the whole egg liquid in two batches
9.
Beat until feathery
10.
Almond flour and low-gluten flour are mixed well in advance
11.
Pour into the whipped butter
12.
Stir gently until there is no dry powder. Also put in a piping bag.
13.
Squeeze the crust material in the piping bag into the mold, first squeeze the bottom
14.
Flatten gently with your hands, I deliberately left an unflattened one for comparison
15.
Then squeeze two circles along the mold wall, making it flush with the mold, and gently flatten it by hand. The two on the left are not pressed.
16.
At this time, squeeze the cheese filling in, not too full, just 8 servings
17.
Squeeze a layer of leather on the top and still flatten the surface by hand. Squeeze it tightly around
18.
Preheat the oven at 170 degrees, then bake at 170 degrees for 20 minutes, then turn to 150 degrees and bake for 10 minutes. After baking, let it cool and use a stripping knife to gently tilt it from the side to easily demould. My oven is large and there is no tin foil. If the oven capacity is less than 40, it is recommended to cover with tin foil when baking for about 15 minutes to prevent the surface from being burnt.
19.
Cut it open, the outside is crispy and fragrant like a cookie, and the inside is soft cheese filling. A bite is full of fragrant mouth.
Tips:
1. My oven is large and there is no tin foil. If the oven capacity is below 40, it is recommended to cover with tin foil when baking for about 15 minutes to prevent the surface from being burnt.
2. The skin I made is relatively thick. If you like thin skin, you can cut the piping bag a bit smaller to make it thinner.
