These mooncakes are a creative twist on the classic baked style. The crust is made with flour, honey, and lemon zest, forming a fragrant and slightly crisp shell. Inside is a rich, creamy lemon cheesecake filling—first baked on its own, then wrapped in dough and pressed into mooncake molds. After baking, the crust turns golden brown while the cheesecake center stays smooth and tangy. These mooncakes combine the buttery richness of cheesecake with the familiar look of traditional baked mooncakes, making them a refreshing, modern dessert.
Yield: 12 mooncakes (each ~20 g crust + 30 g filling)
Ingredients
Mooncake Dough (crust):
- 150 g all-purpose flour
- 80 g honey
- 30 g neutral oil (e.g., sunflower or canola)
- Zest of 1 lemon (optional)
Cheesecake Filling:
- 250 g cream cheese, at room temperature
- 2 eggs
- 30 g sugar
- lemon juice (to taste)
- Zest of 1 lemon
For finishing:
- 1 egg yolk (for egg wash)
- Flour or cornstarch (for dusting molds)
Instructions
1. Prepare the Cheesecake Filling
- In a bowl, beat cream cheese with sugar until smooth.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in lemon juice and zest.
- Pour mixture into a greased or parchment-lined 6-inch square pan.
- Bake at 180°C (390°F) for 20-25 minutes, until just set.
- Cool completely, then cut into 12 equal pieces (about 30 g each). Chill to firm up if needed.
2. Prepare the Mooncake Crust
- In a mixing bowl, combine flour, honey, oil, and lemon zest.
- Knead until a smooth dough forms.
- Divide into 12 equal pieces (about 20 g each).
3. Assemble the Mooncakes
- Flatten one dough portion into a disc.
- Place a piece of cheesecake filling in the center.
- Wrap the dough around the filling, sealing edges completely.
- Roll gently into a ball.
- Dust a mooncake mold with flour or cornstarch.
- Place the filled ball inside the mold and press gently to shape.
4. Bake the Mooncakes
- Preheat oven to 190°C (375°F).
- Place shaped mooncakes on a lined baking tray.
- Bake for 5 minutes.
- Remove from oven, brush lightly with egg wash.
- Reduce oven temperature to 170°C (340°F) and bake for an additional 20–25 minutes, or until golden brown.
5. Storage
- Allow mooncakes to cool completely.
- Store in an airtight container in the refrigerator for up to 2 weeks.
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