This French cheese mooncake has simple ingredients and is easy to make. It should be the most suitable for you!

French cheese mooncakes

If you have tried making Soviet-style, Cantonese-style, and snow-piped mooncakes at home, then French cheese mooncakes will be the most eye-catching mooncakes during this year’s Mid-Autumn Festival. . The charm of food lies in the process of imitation, constantly trying new varieties, and then innovating according to your own tastes and habits. In addition, if you have trouble frying flour and boiling lard, then this French cheese mooncake has simple ingredients and is easy to make, so it should be the most suitable for you!

Ingredients: Cake flour, light cream, caster sugar, almond powder, lemon juice, butter, cream cheese, vanilla extract, egg yolk, white rum.

Steps:

Step 1: After softening the butter at room temperature, add fine sugar

Step 2: Beat until smooth

Step 3. Add the egg yolk in batches. Each time you add it, mix the egg yolk and butter completely before adding the next one.

Step 4. Add the light cream to the butter mixture in batches. The last time must be added. After completely mixed, add the next time

Step 5, use an electric egg beater to beat.

Step 6. Sift in low-gluten flour

Step 7. Pour in almond flour and finally vanilla extract

Step 8. Mix all Stir all the ingredients evenly and finally mix into cake batter.

Step 9. Cover the mixed cake with plastic wrap and let it stand at room temperature

Step 10. Add cream cheese to lemon juice. Beat continuously over water

Step 11, add fine sugar in batches, and finally stir the cheese into a fine paste

Step 12, pour in egg yolks and continue stirring

Step 13. Stir until the egg yolk and cheese mixture are completely mixed, then remove from the water

Step 14. Add vanilla extract and rum

Step Step 15. Finally stir into a fine cheese filling

Step 16. Put the cake body and filling into a piping bag respectively

Step 17. Use the cake body first. Cover the bottom of the mold

Step 18, squeeze a circle of cake body around the mold and use an indentation, and then squeeze a conical indentation in the center of the mold,

Step 19. Finally, cover the surface with the cake body

Step 20. After all the molds are squeezed, use a spatula to smooth the surface and put it into a preheated 175° oven, with the middle layer, top and bottom Turn on the heat and bake for 30-35 minutes

Step 21. After baking for 20 minutes, take out the mooncakes, use a knife to score the surface of the mooncakes horizontally and vertically to form a grid shape, and then brush the surface. A layer of egg yolk liquid

Tips:

Notes: 1. Both egg yolk and whipped cream need to be added to the butter in batches, and the next batch is added after the last batch is completely mixed. Avoid oil and egg separation. 2. During the baking process, there may be oil coming out. Don’t worry, this is a normal phenomenon. After baking, let it cool and it will return to normal