French Blueberry Cheese Mooncake

Overview

Cheese mooncakes, change the recipe and try it again. The biggest difference is the crust. Condensed milk and milk powder add to the milky aroma. Unfortunately, there is no condensed milk, so I use yogurt instead. It is thicker than milk, but not as thick as condensed milk, so you can control the amount yourself. Baileys liqueur can give the crust a unique flavor. It's a pity that this one doesn't exist either. Maybe you could use brandy instead, but it's such a small amount that I'm too lazy to get it, so I just omit it. The proportion of eggs is smaller than before, and the batter is slightly thicker. No wonder the original recipe is refrigerated first and then divided into several pieces and shaped into shapes with your fingers. However, considering that it will quickly become soft and soft after being taken out from the refrigerator, I simply put a piping bag directly into the mold and squeezed the bowl, and only refrigerated the part reserved for the top. As usual, the condensed milk and light cream in the cheese filling were replaced with yogurt due to lack of space. The most commendable thing about this recipe is that it gives the amount of dough used for the bowl body and top cover. Proportionately portioned, there is basically no uncovered pie/tart left. There is a little bit of stuffing left, but that doesn't matter. Once you swallow it in one gulp, there will be nothing left. During baking, it expanded and cracked more than the previous one. However, even after carefully flattening the compound wound while it was hot, there were no traces visible. . . .

Tags

• baking
• children
• mid-autumn festival
• almond flour
• blueberry jam
• butter
• cake flour
• cream cheese
• egg yolk
• milk powder
• sugar
• whole egg liquid
• yogurt
• salt

Ingredients

Steps

1. 1 Cake crust: 87g butter, 12g sugar, 10g yogurt, 1g salt, 25g whole egg liquid, 100g cake flour, 5g milk powder, 25g almond flour

   

2. 2 Soften the butter, add sugar and yogurt, and stir evenly.

   

3. 3 Add egg mixture gradually and stir.

   

4. 4 into a smooth state.

   

5. 5 Sift flour, almond meal, milk powder into butter.

   

6. 6 Mix well.

   

7. 7 Divide 70% of the batter and put it into a piping bag, and put the remaining portion in the refrigerator until ready.

   

8. 8 Filling: 105g cream cheese, 20g yogurt, 42g blueberry jam Decoration: appropriate amount of egg yolk

   

9. 9 Add the yogurt to the softened cheese and stir until smooth and without lumps.

   

10. 10 Add blueberry jam.

    

11. 11 Mix well.

    

12. 12 Put into piping bag and set aside.

    

13. 13 Pour the batter into the mold into a bowl shape.

    

14. 14 Pour in the filling.

    

15. 15 Take the refrigerated dough out of the refrigerator, divide into six equal parts, and shape into pancakes.

    

16. 16 Put it into the mold and organize the interface.

    

17. 17 Brush the surface with egg yolk and make crisscross patterns with a fork.

    

18. 18 Put in the oven, middle layer, heat up and down at 170 degrees, and bake for about 30-40 minutes.

    

19. 19 Remove from the oven and gently flatten the raised surface.

    

20. 20 Unmold, cool and serve.