French Cheese Cranberry Mooncake
Low gluten flour 270g | Almond flour 50g |
Butter 180g | Powdered sugar 160g |
Eggs 150g | Salt 3g |
cream cheese 200g | Light cream 20g |
Dried cranberries 30g | Egg yolk Egg yolk |
Step 1
All the seasonings for the crust are readyStep 2
Cut the butter into slices and soften at room temperature. Pour in powdered sugar. Mix powdered sugar and butter thoroughlyStep 3
150g egg liquid set aside. Pour in the egg liquid, powdered sugar, and butter and stir evenly. Mix easily and let it sit for a few minutesStep 4
Sift in 50g of almond flour. Then sift in the low-gluten flour. Use a mixing spatula to mix the flour and the ingredients in step 5 thoroughly and let it sit at room temperature for half an hour.Step 5
Have all filling ingredients ready. Soften the cream cheese at room temperature in advanceStep 6
Add the egg mixture to the cheese along with the whipped cream. Use a mixing spatula to mix thoroughly and evenlyStep 7
Prepare dough ingredients, fillings, molds, piping bags, etc. for later use. Put the dough material into a piping bag and cut off an opening of about 1cm. Pack the bottom in a spiral fashion. Press flatStep 8
Then squeeze the sides in a spiral shape until it is 80% full. Press flatStep 9
Add the cream cheese filling. Add dried cranberries to the fillingStep 10
Then use a piping bag filled with dough to smooth the surface. smoothStep 11
Brush the surface of the mooncake with egg yolk liquid, and then use a fork to make horizontal lines.Step 12
Preheat the oven to 170 degrees. Bake for about 20 minutes, then turn off the heat and bake at oven temperature for another 5 minutes. Just demould French Cheese Cranberry Mooncake Recipe