[Mid Autumn Festival banquet] French cheese Cranberry moon cake-You Are Foodie

By Martha
69

[Mid Autumn Festival banquet] French cheese Cranberry moon cake

The weekend is the Mid Autumn Festival. How are you going to spend it! The three of us are going to drive to the northwest. We have to pass through Shanxi and Shaanxi along the way. We plan to play everywhere, so we made some French moon cakes that children love to eat in advance.French mooncakes are not traditional mooncakes, but they are now very popular in many West Point stores. I also like the taste of cheese. Those who like them can learn to make them with me. As long as the raw materials are well prepared, they can be done in dozens of minutes.In other words, I always think I am a very smart and agile person. People who meet me may think so (brick)@#￥￥

Main Ingredients

Auxiliary Ingredients

1. the baked mooncakes should be stored for one day to make the mooncakes return oil and taste better.2. the temperature of the oven varies from house to house, so it is recommended to look at the coloring of the lower skin in the middle. The temperature of the first oven is 175 degreesAfter baking for 25 minutes, I used 170 degrees in the second oven. After baking for 20 minutes, the color was very light. The skin was soft after baking.

Step 1 . All the seasonings for the outer skin are ready.

Step 2 . The filling is ready.

Step 3 . Cut butter into slices and soften at room temperature.

Step 4 . Pour in powdered sugar.

Step 5 . Mix the powdered sugar and butter thoroughly.

Step 6 . 150g egg mixture for later use.

Step 7 . Pour in egg mixture and mix well with powdered sugar and butter.

Step 8 . Stir well and let it sit for a few minutes.

Step 9 . Sift and add 50g of almond powder.

Step 10 . Then sieve and add low gluten flour.

Step 11 . Use a mixing shovel to thoroughly mix the flour with the ingredients in 5, and let it stand at room temperature for half an hour.

Step 12 . Cream cheese is softened at room temperature in advance.

Step 13 . Egg mixture and light cream are added to the cheese.

Step 14 . Mix thoroughly and evenly with a spatula.

Step 15 . The ingredients and fillings for the dough, as well as disposable tin foil holders and decorative bags for future use.

Step 16 . Put the dough material into the piping bag and reduce the opening by about 1cm.

Step 17 . Fill the bottom in a spiral manner.

Step 18 . Then the side was also squeezed in a spiral shape until it was 8 points full.

Step 19 . Add the filling of cream cheese.

Step 20 . Put dried cranberries into the filling.

Step 21 . Fill the surface with a piping bag again.

Step 22 . Put it into the baking tray and prepare to grill.

Step 23 . Brush egg yolk liquid on the surface of mooncakes, and then use a toothpick to shape them into waves.

Step 24 . Preheat the oven to 170 degrees.

Step 25 . Bake for about 20 minutes, then turn off the heat and bake at furnace temperature for another 5 minutes.

Step 26 . This is the first batch, roasted on a higher heat, and I found that my family still likes this type.

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