French cheese mooncake
By VicentaLakin
When I saw this formula, I was attracted to it, and my kids liked cheese, and this Western moon cake would be very popular at Mid-Autumn. So I started making one, but I cut the amount of sugar in the first place by half and changed it to ice cream. Our families think it's sweet enough. If you like high-sweetness, you can double it with the amount of sugar in the original. Ice cream can be replaced with fine sugar。
Recipe Recommendations
- butter 110g
- crystal sugar powder 30g
- whole egg one
- low-gluten flour 145g
- almond powder 30g
- cheese filling appropriate amount
- milk fragrance
- baking
- an hour
- ordinary
Steps for French cheese mooncake
1
these are the two types of cheese used in this month's cake, mascapane and butter. the recipe of cheese pie is written here in order not to mix it with the recipe of the skin. cheese pie: mascarpone 120g, glucose 15g, butter 30g, egg yolk 2
2
First cheese pie: Butter room softened and added egg yolk twice, each time it was fully absorbed and added。
3
Smash it to the pines
4
Mascarpone joins the glucose powder, and it's smooth
5
Add the butter from step three to the mascarpone cheese. Medium
6
Battery is evenly loaded in a bouquet, and the refrigerator is cold。
7
Skinned: Softened room butter with glucose powder to smoother
8
Add the whole egg fluid twice
9
Smash the feathers
10
Almond powder mixed with low-band powder
11
It's pouring into the butter
12
Light flip to dry powder. They're also loaded with bouquets。
13
Squeeze the pie in the bouquet into the mold, and fill the bottom first
14
Put your hands on the table. I've left one unpressed for comparison
15
And then two laps along the wall of the mold, so that it's even with the mold, and it's smooth with the hand
16
Just squeeze in the cheese pie. Not too full. Eight
17
At the top, a layer of leather continues to be squeezed on the surface. I'll press hard around
18
The oven is 170 degrees preheated, then roasted in the oven 170 degrees for 20 minutes, then converted to 150 degrees for 10 minutes. When you're baked and dry, it's easy to get rid of it with a skimper. My oven is big, no tin-paper. If the oven capacity is below 40, it is recommended to be covered with tin-paper for about 15 minutes, so as not to burn the surface
19
Cut it open. It's a chocolate-like skin. It's a soft cheese pieFrench cheese mooncake Make Tips
1. My oven is large, so I did not add aluminum foil. If your oven capacity is under 40 liters, I suggest covering with aluminum foil after baking for about 15 minutes to prevent the surface from burning.
2. My crust is quite thick. If you prefer a thinner crust, you can cut the opening of the piping bag a bit smaller to make it thinner.