French cheese Cranberry moon cake(zhong qiu yan ke fa shi ru lao man yue mei yue bing )

French cheese Cranberry moon cake

Introduction:

"The weekend is the Mid Autumn Festival. How are you going to spend it! The three of us are going to drive to the northwest to play. We are going to pass Shanxi and Shaanxi along the way. We plan to play everywhere, so we made some French moon cakes that children like to eat in advance. French moon cake is not a traditional moon cake, but it is very popular in many Western-style restaurants now. I also like the taste of cheese very much. People who like it should learn to make it with me as soon as the raw materials are ready and it can be done in dozens of minutes. I always think I'm a smart person. People who see me probably think so too

Production steps:

Step 1: all the skin ingredients are ready.

Step 2: the filling is ready.

Step 3: cut the butter into slices and soften at room temperature.

Step 4: pour in the powdered sugar.

Step 5: mix the powdered sugar and butter well.

Step 6: Reserve 150g egg liquid.

Step 7: pour in the egg, sugar powder and butter, and stir well.

Step 8: stir well and let stand for a few minutes.

Step 9: sift and add 50g almond powder.

Step 10: then sift in the low gluten flour.

Step 11: mix the flour and the material in 5 with a mixing shovel, and let it stand at room temperature for half an hour.

Step 12: soften cream cheese at room temperature in advance.

Step 13: add the egg and cream to the cheese.

Step 14: mix well with mixing shovel.

Step 15: the materials and fillings of dough, disposable tin foil holder and flower mounting bag.

Step 16: put the dough into the flower mounting bag, and cut a hole of about 1cm.

Step 17: screw up the bottom.

Step 18: then the side also in the form of spiral squeeze to 8 full.

Step 19: put in the filling of cream cheese.

Step 20: add dried cranberries to the filling.

Step 21: fill the surface with a decorative bag.

Step 22: put it in the baking tray and prepare to bake.

Step 23: Brush egg yolk on the surface of the moon cake, and then use toothpick to make waves.

Step 24: preheat the oven at 170 degrees.

Step 25: bake for about 20 minutes. Turn off the heat and bake for another 5 minutes.

Step 26: This is the first stove. It's hotter. I find that my family still like it.

Materials required:

Low gluten flour: 270g

Almond powder: 50g

Butter: 180g

Sugar powder: 160g

Egg: 150g

Salt: 3G

Cream cheese: 200g

Light cream: 20g

Dried Cranberry: 30g

Egg yolk: 1

Precautions: 1. It's better to keep the baked moon cake for one day to make the moon cake return oil and taste better. 2. The temperature of each oven is different, so it's better to look at the coloring of the lower skin in the middle. In the first oven, I roasted at 175 ℃ for 25 minutes, and in the second oven, I roasted at 170 ℃ for 20 minutes. The color is very light, and the skin is softer.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zhong Qiu Yan Ke Fa Shi Ru Lao Man Yue Mei Yue Bing