French Heart-filled Mooncakes【cheese and Dried Fruit Heart-filled Mooncakes】

French Heart-filled Mooncakes【cheese and Dried Fruit Heart-filled Mooncakes】

1. After weighing the butter at room temperature, put it in an eggbeater and stir until it becomes soft.

2. Add the caster sugar and continue stirring.

3. Mix into fluffy, light-colored butter.

4. Beat the 2 egg yolks and add them to the butter 3 times and stir.

5. The butter must be fully incorporated into the butter each time before adding it a second time.

6. The whipped cream is also added to the butter paste in batches. I added it in 6 batches. It must be fully fused with the butter each time before adding it for the second time.

7. After adding the whipped cream and mixing well, you can sift in the low-gluten flour and almond flour.

8. Use a spatula to reproduce the sieved powder evenly.

9. After stirring, cover with plastic wrap and set aside.

10. Weigh the cream cheese at room temperature and place it in a clean, oil-free container.

11. The cream cheese insulated water is stirred smoothly with a manual whisk.

12. Stir it smoothly and add the fine sugar. Continue to stir the insulated water until it is smooth and free of particles.

13. Put 1 egg yolk in the cream cheese and stir well.

14. Pour in the rum and stir.

15. After stirring until no particles are smooth, leave the hot water.

16. Put the stirred cream cheese filling into the piping bag and refrigerate for 30 minutes. This will make the cheese filling a little harder and easier to squeeze.

17. Put the butter batter into the piping bag and set aside.

18. Prepare the mold.

19. Cut a small opening for the piping bag of butter batter, slowly turn the batter from the middle of the mold into the bottom of the mold, and then slowly turn the batter around the wall of the mold until it is nine minutes high.

20. Cut a small opening in the piping bag of cheese filling, and squeeze the cheese filling in from the bottom of the middle, squeeze it into a thin layer, it does not need to be packed.

21. Put in the dried cranberries soaked in rum, and then squeeze the cheese filling to cover the dried cranberries. One layer is enough and does not need to be very thick.

22. Cheese filling surface.

23. Squeeze the butter batter and cover with a layer.

24. The rest can be added with blueberry sauce.

25. Don't have too much chocolate.

26. Squeeze the cheese filling on the surface of the filling and continue to squeeze the butter batter, repeat step 20.

27. Smooth the batter on the surface of the mooncake with a knife.

28. After the oven is preheated to 185 degrees; put the mooncakes into the baking tray and bake in the middle of the oven at 185 degrees for 25-30 minutes. The temperature of the oven needs to be adjusted according to the temperature of each house.