This French cheese mooncake, characterized by its rich creamy flavor and crispy exterior, has become a rare delicious choice for the mooncake season. The production process is both fun and simple, starting with the mooncake dough, which is prepared similarly to making cookies. Mix 140 grams of softened butter with 45 grams of fine sugar, 15 grams of egg yolk, and a pinch of salt. Then add 195 grams of low-gluten flour and 30 grams of almond flour. Once all the ingredients are mixed into a dough, cover it with plastic wrap and refrigerate for one hour to allow the dough to reach its optimal state.
Next is the soul of the mooncake – the cheese filling. Fully mix 200 grams of softened cream cheese at room temperature with sugar, then gradually fold in 60 grams of egg liquid, followed by 35 grams of corn starch and 20 grams of milk powder. Finally, slowly pour in 113 grams of milk, continuously stirring until the mixture becomes fine and smooth. Heat this mixture over low heat, stirring constantly until it thickens and no longer sticks to the spatula, then let it cool.
For the assembly of the mooncake, divide the rested dough and cooled cheese filling into 30-gram balls each. Take one dough ball, flatten it, and wrap it around the filling ball, carefully pinching the edges to ensure the filling is completely enclosed. To enhance the color and flavor, lightly brush the surface of the mooncake with a layer of egg wash made from two egg yolks mixed with 5 grams of light cream, and feel free to creatively draw patterns.
Finally, place the decorated mooncakes into a preheated oven, using the convection mode to bake for about 25 minutes, until the surface of the mooncakes presents an enticing golden color. The completed mooncakes have a flaky outer layer, while the inside is soft and filled with rich cheese filling, with every bite being satisfying. Why not try making them yourself and experience this sweet temptation from France?
