Golden Cheese Mooncake

Overview

Mr. Wang Sen’s golden cheese mooncakes are golden in color and very tempting. Just a few words, seemingly simple. Although I don’t have the square mold, the set of cookie cutters I have on hand should do the job. It's just that it can't be made into a neat square, but can only be cartoon images with different shapes. It doesn't matter, it was originally meant to be given to a little friend. The batter is very soft and must be refrigerated to harden before it can be easily shaped. Put the mold into the oven and bake it together. I was originally thinking, should I wait for the cake base to cool before adding the filling and bake it, or should I add the filling and bake it immediately after baking? When the baking of the cake base was finished, I saw that a seam had separated the dough cake from the mold, and I felt a little confused. The filling was so thin, couldn't it flow out through that seam? Don't wait for it to cool down, just pour the filling directly. Maybe the heat will solidify the filling a little bit, thus preventing/slowing down the flow. Pour the filling as quickly as possible and put it in the oven. Overflow is inevitable, but it’s not too bad. After entering the oven, the temperature prevents the filling from overflowing. This cartoon golden mooncake actually looks realistic. Cool, refrigerate, and unmold carefully, but in the end you still can't avoid scratches on the edges. . . .

Tags

• baking
• children
• mid-autumn festival
• brandy
• butter
• cake flour
• corn starch
• cream cheese
• egg
• egg yolk
• milk powder
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 Cake base: 41g butter, 47g low-gluten flour, 7g powdered sugar, 12g eggs, 5g cornstarch, 4g milk powder

   

2. 2 Soften butter, add powdered sugar and mix well.

   

3. 3 Add the egg liquid gradually and stir,

   

4. 4 into a smooth and uniform paste.

   

5. 5 Sift in low-gluten flour, cornstarch, milk powder,

   

6. 6 Mix into a uniform batter,

   

7. 7 Wrap in plastic wrap and refrigerate for 20 minutes.

   

8. 8 Take it out and roll it into a large piece about 0.4 cm thick.

   

9. 9 Imprinted with a mold.

   

10. 10 Put the mold together with the oven in the middle layer, set the upper heat to 180 degrees and the lower heat to 140 degrees, and bake for about 18 minutes.

    

11. 11 Filling: 82g cream cheese, 32g caster sugar, 40g egg yolk, 1g brandy

    

12. 12 Add the sugar to the softened cream cheese and beat until smooth and free of lumps.

    

13. 13 Add egg yolks in portions and mix evenly.

    

14. 14 Add brandy.

    

15. 15 Mix well.

    

16. 16 Pour into the baked cake base,

    

17. 17 Place in the oven, middle layer, with upper heat at 210 degrees and lower heat at 120 degrees, and bake for about 35 minutes.

    

18. 18 The surface is golden brown and comes out of the oven.

    

19. 19 Place on a rack to cool to room temperature, then place the mold and the mold in the refrigerator for about 70 minutes.

    

20. 20 Take out and demold.