I also did not expect that recently I did not do homework activities, but still received a batch of excellent homework
I am not welcome to sell this, and I eat directly across the screen! Seeing everyone's progress, my heart inexplicably rose up with a sense of pride, and I was very pleased
Of course, these highly festive works also remind me that the Mid-Autumn Festival is approaching, and it is time to update the relevant series:
French cheese mooncakes
Today is a mooncake that combines Chinese and Western, if you like tradition, you can also pull to the end of the text, the portal is waiting for you.
When the very French style of Brittany, the fusion of Chinese elements, transformed into a moon cake, whether it is the shape or mellow taste, people are surprised to shine.
Its structure is a traditional leather bag filling, with a crispy biscuit crust on the outside and a delicate cheese filling on the inside.
When making the biscuit crust, I added some invert syrup common in Chinese mooncakes, which not only provides consistency and sweetness, but also assists in coloring, making the mooncakes golden in color and looking more appetizing.
The almond flour and milk powder inside can be rich in flavor, and if there is no one, it can be replaced with flour in equal amounts, but the taste may not be so good
I made two flavors of the filling, sweet and sour cranberry and refreshing orange peel, mixed in a milky cheese, enriching the texture and just making it less greasy.
The wrapping method of this mooncake will vary depending on the texture of the filling, I have a softer filling today, so I used the decomposition method, if you use a hard and solid filling, you can wrap it up directly
>>> <<< of time
45min
>>>烹 饪 器 材<<<
oven
>>>烹 饪 食 材<<<
Serving Size: 12 pcs
Main dough:
Medium gluten flour 200g
Almond flour 15g / milk powder 15g
Powdered sugar 50g / cream cheese 50g
Butter 150g / invert syrup 15g
Cheese sauce:
Cream cheese 180g / butter 50g
Powdered sugar 35g / egg yolks 2 pcs
Milk powder 30g / corn starch 15g
20 g of kerby 20 g / dried cranberries 20 g
Decorative parts:
1 egg yolk
>>> production process <<<
1, first make the main dough part: 200g of gluten flour, 15g of almond flour, 15g of milk powder, 50g of powdered sugar sieved, and then add 150g of softened butter and 50g of cream cheese, 15g of inverted syrup, cut and mix well with a spatula, put on gloves and mix into a ball
Wrap in plastic wrap and refrigerate for an hour
2, next do the filling part: put 180g of cream cheese, 50g of butter, 35g of powdered sugar in the pot, stir well at low speed, add 2 egg yolks in parts, stir well, and finally add 30g of milk powder and 15g of corn starch to adjust the consistency of the filling
The finished cheese filling is divided into two parts, one add 20g of diced orange peel, one add 20g of dried cranberries, mix well, put it in a garg, and refrigerate for one hour.
3, choose a Marfin 6 continuous mold, brush it with butter, and then sprinkle a small amount of high-gluten flour to prevent sticking. (The excess powder should be shaken out!) ）
4, take the dough out, divide into 12 30g and 10g or so of the dough (± about 3g can be), 30g of dough, roll out by hand, and then put into the mold, and the mold fits
5, then squeeze in the cheese sauce, do not squeeze too full, from the edge of the skin there is about 1cm
Roll out 10g of dough, cover it, trim the edges slightly, then brush with egg yolk liquid and scrape out the marks with a fork
6, put into the preheated oven, up and down the heat 180 ° C, bake for 25-30 minutes, after the oven is completely cool, you can use a small scraper to assist in demolding
French cheese mooncakes are ready to go
The freshly baked cheese mooncake is still slightly puffed on the surface, like an old-fashioned cake skin mooncake
The surface is shiny and shiny, and it is tempting to look at it, and you can't take your eyes off it.
Take a bite, the outer skin is crisp to the slag, the inner filling is dense and delicate, and the thick milk fragrance does not let go of any cell, which makes me immediately raise the white flag to surrender.
The occasional cranberry is sweet and sour, and the orange peel is fresh and flavorful, making it memorable in one bite.
Every year before the Mid-Autumn Festival, I must be urged by everyone to do a wave of homework, this year I can learn to be smart, early in advance of the paper (worthy of me) ~ ~
Babies who like traditional mooncakes can get several different mooncake recipes by replying to "mooncakes" or "Mid-Autumn Festival" in the background.
I know that you love to try, so I put the method of pineapple crisp and taro paste into it, learn to earn, don't forget to go to see yo~
Oh ~ if you don't want to buy ready-made, remember to leave a message about your favorite flavors, recently we are in the mooncake selection, maybe you like it can be on the list ~
Tips：
1. All materials are warmed back to room temperature in advance
2, invert syrup can be replaced by honey, water
3, baking in the middle of the pay attention to the color, the color is enough to remember to cover the tin foil, generally the last 10 minutes to pay attention to
4, the mold is a Marvin 6-in-a-row mold, stored at room temperature for about 3 days, refrigerated for about a week