French Cheese Mooncakes
by Mother Maizi
Favorite
Difficulty
Easy
Time
2h
Serving
2
Nowadays"
1. Weigh and mix low powder, milk powder, and almond powder
2. Making the pie crust: cut the butter into small pieces to soften it and add sugar
3. Whisk evenly with a whisk and add 2 egg yolks in portions
4. After stirring well, add whipped cream and stir well
5. Sift in the mixed powder
6. Just stir evenly, don’t need to mix too long
7. Making cheese filling: softened cream cheese with sugar
8. Whipped evenly
9. Add egg yolk liquid in batches and mix well
10. Squeeze some lemon juice
11. Stir evenly into cheese filling
12. Dried cranberries are softened with rum in advance
13. Put the mixed crust paste into the piping bag, and brush the mold with a layer of butter
14. Squeeze the crust batter into the mold, squeeze it around, leaving the middle
15. Put the cheese filling into the piping bag and squeeze it into the middle of the moon cake
16. Add some dried cranberries in the middle
17. Then squeeze the batter on the crust and smooth it out
18. Apply a layer of egg yolk liquid, be sure to brush gently
19. Put it in the preheated oven and bake at 180 degrees for about 25 minutes
20. When the time is up, take out the French cheese mooncake and let it cool down.
Tips:Don’t over-mix the batter. The egg mixture must be evenly brushed. I made a total of 7 cm diameter 6 continuous molds and a paper cup, a total of 7
