I don't remember the last few years I've been making mooncakes, and I've been making ice cream with ice cream, and I've been making sushi with fresh meat.I thought this was the end of the moon cake, but this year I ate the French moon cake again, which gave me the desire for PK, and I also want to blow a moon cake mixture at home.What's going on with this French moon cake? It's the popular moon cake that I tasted two days ago at the delicious place, it's a combination of French pastry making and Chinese moon cake.After a thorough tasting, it was found that of the six varieties, New Zealand cheese, tiramisu, fruit, chocolate, and blueberries all had a distinctive flavor.Especially New Zealand cheese, the skin of the cake is quite crunchy, the core is raw cheese, the whole moon cake is rich in cream, which is a comfort for cheese lovers.

WHAT YOU NEED

Ingredients

270 grams of low-fat flour
80 grams of almond flour
190 grams of butter
160 grams of fine sugar
Three eggs
A little bit of salt
200 grams of cheese
20 grams of cream
30 grams of cranberries

How TO MADE Homemade mooncakes

Steps 1 to 4

1. Last month's cake dough: 80 grams of sugar in room temperature softened into a paste-like butter, mixed evenly with a manual egg beater.

2. 2 eggs are dispersed in advance, the egg juice is added 5 times, after each addition, the filling is mixed evenly and added again.

3. Add almond flour, salt, pre-sewn flour, mix thinly with a rubber scraper like a wall, cover with a fresh preservative film at room temperature.

4. Making cheese paste: softening the cream cheese, adding sugar and stirring evenly into a paste.

Steps 5 to 8

5. Add one egg and mix evenly.

6. Add light cream and stir gently.

7. Prepare two bags of flowers, each with a circular flower mouth with a diameter of 1 cm at the front, and place the moon peel dough and cheese dough in reserve.

8. First, fill the bottom of the tin mold with moon cake dough, then fill the four walls with it, leaving the middle empty.

9. Squeeze the cheese paste into a hollow place for about seven minutes and place a few grains of dried cranberries on it.

10. The moon cake dough is then squeezed onto the cheese dough surface, gently pulled with a small knife to flatten the surface as much as possible, and forked out the pattern with a fork.

11. Brush egg yolk on the surface of the moon cake (outside of the recipe)

12. After preheating the oven for five minutes at 170 degrees, place the tin plate in the middle layer and bake for 25-30 minutes.

13. Do not open the oven immediately after baking, wait for the temperature in the oven to be the same as the room temperature and then remove it, it tastes better after 24 hours of oil return.

14.

Handy cooking tips

　　When this moon cake is baked, there will be bumps in the middle, and there will be small cracks.Don't take it out after baking, wait for it to cool down and it will naturally flatten out, and the surface of the moon cake will be very flat.