Sunday, August 24, 2014

法式奶酪月饼 France Style Cream Cheese Mooncake

说真的,我没听过没吃过法式月饼。
难道法国人也庆祝中秋节吃月饼?
噢!谷歌先生告诉我,原来它是北京一家著名的烘焙连锁店“味多美”在2006年首推的。而法式月饼的由来可以看看这里。


虽然命名为月饼,制作材料却与传统的月饼截然不同。
我觉得这个概念挺有新意的就与大家分享。
至于口感,刚烤好的饼皮是酥脆的像挞,不是酥松那种,有点硬也不是硬邦邦那种。要经过24小时以上回油以后才会变得软松。我女儿当天吃了一粒,她说好吃。因为她很喜欢奶油奶酪。两天后再吃,外皮的确稍软些。有些食谱有加杏仁粉,然而我选的这个食谱并没有加。如果有时间我倒想再试试有加杏仁粉的食谱。至于这与真正的法式月饼,口感相似度多少,我无法证实啦!因为我没吃过真正的法式月饼。嘻嘻。。






食谱取自静心莲

食谱有少许更改。而且我依照以下份量只能做4-5粒的饼皮而已。可能饼皮我挤到太多了。结果剩下了一半份量的奶油奶酪馅。

饼皮 Dough Pastry:   
无盐奶油95g,赤砂糖40g,盐少许,蛋1只,香草精少许,低粉150g
95g Unsalted Butter, 40g Brown Sugar, Pinch of Salt, 1 Egg, 1tsp Vanilla Extract, 150g Low Protein Flour

奶酪馅 Cream Cheese Filling: 
奶油奶酪200克,赤砂糖60克,25g鸡蛋(约半颗鸡蛋),淡奶油20克,蔓越莓适量(提前用朗姆酒或温水泡软后沥干水)
200g Cream Cheese, 60g Sugar, 25g Egg, 20g Whipping Cream, some dried cranberry (soak in rum or warm water before use)  
  

表面装饰 Dusting: 
蛋黄液 Egg Yolk Wash

制作饼皮 Method to Make Dough Pastry: 
1) 黄油打至软化,加糖搅拌至顺滑(不要过度打发)
Cream the butter till soften, add in sugar beat until smooth. (DO NOT Over Beat)

2) 分三次加入蛋液,每次都搅拌至吸收再加下一次
Add in egg gradually till incorporated.

3) 加入香草精搅拌均匀

Add in Vanilla Extract and Salt

4) 筛入低粉用刮刀抹拌均匀,装入裱花袋备用

Sieved in low protein flour, using spatula to combine well. Transfer the mixture into a piping bag, set aside.

制作奶酪馅 Method to Prepare Cream Cheese Filling: 

1)奶油奶酪隔温水软化,加糖搅拌均匀(水温不要过高)
Soften cream cheese over a pot with warm water, add in sugar and mix well. 

2)加入一只鸡蛋搅拌均匀
Add in sugar, mix well.

3)加入淡奶油搅拌均匀
Add in Whipping Cream, mix well.

4)装入裱花袋备用
Transfer the mixture into a piping bag, set aside.
 
制作月饼  Method to make France Style Mooncake
1)将饼皮面糊在锡纸模具的底部和四壁一圈圈挤满
Pipe the dough pastry into the aluminum foil tart pans.

2)在中间挤入奶酪糊,八分满,加几粒泡软的蔓越莓
Pipe cream cheese filling into the center of the pastry, top with soften cranberries.

3)挤上饼皮面糊覆盖。
Top with remaining dough pastry.

4)全部月饼做好后,表面刷蛋黄液,用叉子在表面划花纹
Brush the top with egg wash, press the surface lightly with fork.

5)烤箱预热175度左右,入炉中层烤30分钟左右至上色均匀,烤制的过程中,因为馅料是湿润的,表皮会有裂缝,不要去管它,烤完后留在炉中不要立即取出,等它自然冷却,裂纹会基本消失。
Preheat oven to 175 degree, bake for 30 minutes or till cooked. During the baking session, it is normal that the surface of the pastry has minor cracks. Do not remove it from oven immediately when it is done. Leave it in the oven for 5 to 10 minutes. 

* 奶酪不要加热过度,尽量使奶酪糊浓稠一些,对下一步的操作会更容易,表面裂缝也不会太大

* Do not soften the cream cheese with very hot water, try to have a thicker form of cream cheese mixture, this will help to minimize the cracks.  





This post is linked to the event, Best Recipes for Everyone August 2014 Event Theme: Mooncake hosted by Fion XuanHom's Mom.

11 comments:

  1. Replies
    1. 打破传统的月饼。。哈哈。。
      看到味多美的网站,觉得它像法式甜点。

      Delete
  2. Hi Grace, thanks for sharing this France Style Cream Cheese Mooncake. I've not tasted this unique mooncake ... but it looks more like sweet tart to me.

    ReplyDelete
    Replies
    1. Agree. It doesn't look like mooncake at all. Seem like it is only selling in China. I was searching for recipe of cheese mooncake then happened to see this from bloggers in China.

      Delete
  3. Very interestng way of making mooncakes. I bet it tasted so good. Love the cream cheese. Yummm.... Enjoy & have a great week ahead.
    Blessings, kristy

    ReplyDelete
  4. 好特别呀, 没看过更别说吃了 ..馅料很丰富, 应该很好吃 ..

    ReplyDelete
  5. 特别,根本不像月饼,像派多一点。。。哈哈哈哈
    谢谢妳与Best Recipes分享这特别的另类月饼^^

    ReplyDelete
  6. 好特别的 ang mo 月饼!喜欢里头的奶酪馅。

    ReplyDelete
  7. 我山姑,这法式月饼也是第一次看到。。
    这个馅料我家小孩一定很喜欢。。

    ReplyDelete
  8. Grace,
    This is so special!
    Still have anymore left? Minta satu? Hehe
    mui

    ReplyDelete

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