How to make mooncakes with cheese and dried fruit filling

Most of the food out there is delicious, but do you know how many harmful things are added to it that are harmful to the human body? Do you know that if you continue to eat it for a long time, you will suffer from various chronic diseases? So, shut your greedy mouth and buy your own groceries and cook some safe food. Now, follow me to learn how to make mooncakes with cheese and dried fruit fillings.

1. Weigh the butter at room temperature and put it into a mixing bowl. Use a whisk to stir until it becomes soft.

2.121212Add fine sugar and continue stirring.

3.212121Mix the butter until it becomes fluffy and light in color.

4.1 Each time you add the butter, make sure it is fully blended before adding it for the second time.

5. Beat 22 egg yolks and add to the butter in three batches.

6.12 Add the whipped cream into the butter paste in batches. I added it in 6 batches. Each time you add it, make sure it is fully blended with the butter before adding it the second time.

7.21 After adding the whipped cream and stirring evenly, you can sift in the low-gluten flour and almond powder.

8. Use a spatula to spread the sifted powder evenly.

9. After mixing, cover with plastic wrap and set aside.

10. Bring the cream cheese to room temperature and weigh it into a clean, oil-free container.

11. Use a hand whisk to stir the cream cheese until smooth over simmering water.

12. Stir until smooth and add in granulated sugar. Continue stirring in boiling water until smooth and free of particles.

13. Add 1 egg yolk into the cream cheese and mix well.

14. Pour in rum and stir.

15. Stir until there are no particles and the mixture is smooth, then remove from the hot water.

16. Put the mixed cream cheese filling into a piping bag and refrigerate for 30 minutes. This will allow the cheese filling to harden slightly and be easier to squeeze.

17. Put the butter batter into a piping bag and set aside.

18. Prepare the mold.

19. Cut a small opening in the piping bag for the butter batter, and slowly pipe the batter from the middle of the mold to the bottom of the mold, and then slowly circle around the wall of the mold until it is nine points high.

20. Cut a small hole in the piping bag for cheese filling, and squeeze the cheese filling in from the middle bottom. Just squeeze in a thin layer, no need to fill it up.

21. Add the dried cranberries soaked in rum, and then squeeze in the cheese filling to cover the dried cranberries. One layer is enough and it doesn't need to be very thick.

22. Cheese filling surface.

23. Squeeze some butter batter on top and cover with it.

24. You can add blueberry jam to the rest.

25. Eat a little chocolate, not too much.

26. Squeeze cheese filling onto the surface of the filling and then continue to squeeze butter batter on it, and repeat step 20.

27. Use a dinner knife to gently scrape the batter on the surface of the mooncake to make it smooth.

28. Preheat the oven to 185 degrees; place the mooncakes on a baking tray and bake in the middle layer of the oven at 185 degrees for 25-30 minutes. The oven temperature needs to be adjusted according to the temperature of each home.

Maybe you have eaten mooncakes with cheese and dried fruit fillings before, but you never knew it was made like this. And since you are well aware of the real practices, what reason do you have to do it yourself? In this way, you will experience the true sweetness.