French mooncakes filled with cheese and dried fruits [Mooncakes filled with cheese and dried fruits]

Overview

[French Mooncakes] Does it sound like the French also make ‘mooncakes’? Do they also celebrate the Chinese Mid-Autumn Festival? In fact, French mooncakes are made of French cake body and imitating Chinese mooncake fillings injected into the cake body, so they are called French mooncakes. The mooncakes look like cakes on the outside, but they have a different flavor when you eat them. The production process and tools are still more than traditional mooncakes. Although the production process is long, the texture when you eat it is worth the time. The skin of freshly baked French mooncakes is actually the same as Cantonese mooncakes, that is, it is 'hard'; it takes a day of 'oil recovery' before the skin becomes soft and shiny. Therefore, it combines the structure of French and traditional mooncakes. There are several different flavors in this mooncake, including cheese and chocolate. The picture above is a French mooncake with cheese and chocolate flavor. It is surrounded by cream cheese and has a very smooth texture. This year's Mid-Autumn Festival is the Mid-Autumn Festival where I have eaten the most mooncakes in so many years. Maybe I feel free to eat them because I made them myself.

Ingredients

Steps

Weigh the butter at room temperature and put it into a mixing bowl with a whisk until it becomes fluffy.
Add caster sugar and continue stirring.
Fold into fluffy, light-colored butter.
Beat the 2 egg yolks and add them to the butter in 3 batches and stir.
The butter must be fully incorporated after each addition before adding the second time.
The light cream is also added to the butter paste in batches. I added it in 6 batches. Each time it is added, it must be fully blended with the butter before adding it a second time.
Add the light cream and mix well, then sift in the low-gluten flour and almond flour.
Use a spatula to spread the sifted flour evenly.
After mixing, cover with plastic wrap and set aside.
Bring the cream cheese to room temperature and weigh it into a clean, oil-free container.
Beat the cream cheese with a hand mixer until smooth.
Stir until smooth and add caster sugar. Continue stirring with hot water until smooth and without lumps.
Add 1 egg yolk into the cream cheese and mix well.
Pour in the rum and stir.
Stir until smooth and smooth without any particles, then remove from hot water.
Place the mixed cream cheese filling into a piping bag and refrigerate for 30 minutes. This will harden the cheese filling slightly and make it easier to squeeze.
Put the butter batter into a piping bag and set aside.
Prepare the mold.
Cut a small opening in the piping bag with butter batter, and slowly pipe the batter from the middle of the mold into the bottom of the mold, then slowly circle it around the wall of the mold until it is nine inches high.
Cut a small opening in the piping bag for the cheese filling, and squeeze the cheese filling from the middle bottom into a thin layer. No need to crowd it.
Add the dried cranberries soaked in rum, and then squeeze in the cheese filling to cover the dried cranberries. One layer is enough and does not need to be very thick.
Cheese filling surface.
Then pour butter batter to cover with a layer.
The rest can be added with blueberry sauce.
Just a little chocolate, not too much.
Pour the cheese filling onto the surface of the filling, then continue to pour the butter batter, and repeat step 20.
Gently scrape the batter on the surface of the mooncake with a knife.
Preheat the oven to 185 degrees; place the mooncakes on a baking sheet and bake on the middle rack of the oven at 185 degrees for 25-30 minutes. The oven temperature needs to be adjusted according to each household's temperature.

Overview

Tags

Ingredients

Steps