French Cheese Cranberry Mooncake

Overview

How to cook French Cheese Cranberry Mooncake at home

All the seasonings for the crust are ready
Cut the butter into slices and soften at room temperature. Pour in powdered sugar. Mix the powdered sugar and butter thoroughly
150g egg liquid set aside. Pour in the egg liquid, powdered sugar, and butter and stir evenly. It is easy to let it sit for a few minutes after mixing
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
Have all filling ingredients ready. Soften the cream cheese at room temperature in advance
Add the egg mixture to the cheese along with the whipping cream. Use a mixing spatula to mix thoroughly
Dough ingredients and fillings as well as molds, piping bags, etc. are ready for 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 flat
Then squeeze the sides in a spiral shape until it is 80% full. Press flat
Add the cream cheese filling. Add dried cranberries to the filling
Then use a piping bag filled with dough to smooth the surface. smooth
Brush the surface of the mooncakes with egg yolk, and then use a fork to make horizontal lines
Brush the surface of the mooncakes with egg yolk, and then use a fork to make horizontal lines