French mooncake
By VicentaLakin
This is a very high-heat dessert, but the taste and taste are also excellent, especially for the autumn winter festival. Because it's like a Chinese mooncake, it's called a French mooncake。
Recipe Recommendations
- low-gluten flour 100 grams
- almond powder 10 grams
- milk powder 20 grams
- egg yolk of 2
- fine sugar 80 grams
- butter 100 grams
- light cream 80 grams
- cream cheese 100 grams
- Sugarized cranberry to which various
- milk fragrance
- baking
- an hour
- ordinary
Steps for French mooncake
1
Large photo taken of skin materials; butter removed from refrigerators early, room temperature softened and room temperature softened to make cream cheese for the heart
2
Soft butter is added to the sugar
3
Add yolk in two minutes until the full integration of yolk and butter is achieved for a second time; full uniform distribution to full integration
4
Add light cream, even hair
5
Sifting flour, milk powder, almond powder into butter paste. Medium
6
It'll just be pasta
7
Put the pasta in the bag, then squeeze it into a non-gluceous silt, wipe it around and at the bottom, and fix it with a small spoon; not too thick, and leave some pasta for the seal. Fuck
8
It's made of soft cream cheese, fine sugar, egg yolk and eggbath
9
It's all right to mix it with an electric omelet; then the oven starts preheating and fires at 180 degrees
10
Put the pie in the bouquet and squeeze it in evenly. Medium
11
Put a few more sugared cranberrys in there to make you feel better
12
Fill the rest of the skin in the mould, top of it, with a couple of lines drawn out by forks
13
Put the mold in the middle of the preheated oven, 180 degrees, up and down, about 20 minutes
14
The cake will be so high in the oven that it will fall back when it's out
15
It looks like a moon cake
16
There's plenty of stuff in there. It smells good while it's hotFrench mooncake Make Tips
The butter and the cheese paste for the skin paste need not be overstretched or evenly mixed; some fruit can be laid or not in the material; the heat tastes better than cool; and the time and temperature of the bake is adjusted to the home oven。