Western-style mooncakes have also been popular over the years, and they have been extended in taste, and there is a more experience, in fact, it is also simple to do, try it!
Royalties
Cheese filling
Cream cheese
100g
butter
40g
powdered sugar
15-20g
yolk
1 pcs
Low powder
5g
Crust
90g
Caster sugar
45g
2 pcs
125g
Brush the crust with whole egg mixture
Amount
To make a cheese filling:
1: Place the cream cheese and butter at room temperature to soften well and mix well
2: Sift in the powdered sugar and stir well
3: Add egg yolks and mix well, then sift in the low powder (the sieve powder forgot to take pictures at this step) and mix well
4: After the cheese filling is made, put it into a disposable mounting bag and refrigerate it for later.
5: Make the crust (at the same time preheat the oven at 180 ° c): after the butter is softened at room temperature, add caster sugar and stir well
6: Add the egg yolks in parts, mix well each time and add the next one
7. Sift in low powder and stir until there is no dry powder, and put into a disposable mounting bag.
8. Squeeze the crust part into the mold (shown in the upper right corner) and use your hands to slightly compact the batter along the bottom and the cup wall (middle main view), but do not cover the height of the entire cup wall, because it will grow slightly tall when baking
9. Take out the cheese filling part and fill it into the mold of the pressed crust, paying attention to the cheese filling is not too full
10. Squeeze the crust into a mold with the filling laid out (the two molds above the right picture are shown) and flatten the surface slightly by hand (as shown in the bottom cup of the right picture)
11, the surface brush whole egg liquid (after brushing the egg liquid can also be used to gently draw some patterns with a toothpick) after the middle layer of the oven 180 ° C baked for about 30 minutes, the middle to observe the degree of coloring of the surface can be covered with tin foil. Dry a little after baking and serve.
12. After baking, let it dry a little and serve.
1. I use a disposable tin cup, but I think Marvin's six-die die is also available
2. The batter and filling in the cup can not be too full, I basically only use half the height, baking will swell a little, the skin may appear cracked, but after cooling will be restored to flat (of course, if the crack is too strong, it is estimated that it will not shrink back... ）
3. Refrigeration can be stored for 3-5 days, but because the filling is cheese, it is not recommended to store it for a long time
4. There are a lot of kitchen friends who say oil, so I think the amount of butter in the crust part can be reduced by about 10g to try it; in addition, about the problem of the amount of filling, I see too many relatives saying that the filling is too large, but sincerely, I just used it all... This all depends on how much filling you fill, so if you are not very fascinated by the cheese filling or are not sure enough to leave enough filling space for the pie crust, you can reduce the amount of filling by one-third or one-half; in addition, I see that some chefs give the crust at the bottom of the slice chart is quite thick, and it is recommended to make the bottom as thin as possible when pinching
Every day there is a new sharing ~ love baking, love life!