French mooncakes

Overview

Cantonese-style mooncakes, Soviet-style mooncakes, snowskin mooncakes~ Well, there are too many to count, so, I decided to have a French mooncake~ In fact, I think it is more like a snack, more like the texture of cheese cake~ I was inspired by the delicious cheese mooncakes, but I made a small mistake today, that is, when I started to mix the dough, I stirred it in circles. Fortunately, I came to my senses~ The finished product has a bit of cake texture, but it still tastes good!

Tags

• pastries
• mid-autumn festival
• butter
• cream cheese
• egg
• lotus paste stuffing
• lotus seed powder
• low gluten flour
• bean paste
• cherry jam
• powdered sugar

Ingredients

Steps

1. 1 Butter softened at room temperature

   

2. 2 Add 40g powdered sugar and beat evenly

   

3. 3 After churning, the color of my butter is light, I suggest you use Anchor butter

   

4. 4 After the cream cheese is softened, add 10g powdered sugar and mix well

   

5. 5 Pour one-third of the egg liquid into the butter just now, stir well

   

6. 6 Pour another third of the egg liquid into the cream cheese and mix well

   

7. 7 Mix the two stirred liquids, then add the remaining egg liquid (the remaining egg liquid will be used for brushing later), stir and add the cake flour and lotus seed powder

   

8. 8 Be careful when mixing the flour, don’t make circles, don’t make circles

   

9. 9 Stuff into a piping bag

   

10. 10 I didn’t have a suitable mold, so I was lazy and folded it directly with tin foil

    

11. 11 Pour the batter into the bottom first, then make a circle around the mold and fill in the filling in the middle

    

12. 12 Fill the top again and brush with egg yolk

    

13. 13 Preheat the oven to 170 degrees for 25 minutes~