Embrace the contemporary take on traditional mooncakes with this delightful Oreo and cream cheese version. It offers a delicious balance of rich creaminess and the iconic Oreo crunch. Perfect for celebrating Mid-Autumn Festival with a twist or just to satiate your sweet tooth on any given day.
Ingredients:
For the Filling:
- Cream cheese: 180g
- Sugar: 15g
- Crushed Oreos: 50g
For the Outer Layer:
- Oreos: 180g (crushed)
- Milk: 70g
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the cream cheese and sugar. Beat until smooth and creamy.
- Stir in the crushed Oreos until evenly mixed.
- Divide the mixture, weighing out 25g portions, and shape into balls.
- Place them in the refrigerator to firm up.
- Prepare the Outer Layer:
- In another mixing bowl, combine the crushed Oreos with milk to form a soft dough.
- Divide this mixture, weighing out 25g portions, and shape them into balls.
- Assemble the Mooncakes:
- Flatten an Oreo dough ball in the palm of your hand.
- Place a cream cheese ball in the center, then wrap the Oreo dough around the cream cheese ball, sealing it completely.
- Repeat this step for all portions.
- Mold the Mooncakes:
- Place each filled ball into a mooncake mold.
- Firmly press down to shape the mooncake and to imprint the design on its surface.
- Gently release the mooncake from the mold.
- Storage:
- Store in an airtight container and refrigerate for at least an hour before serving to let the flavors meld and the mooncakes to firm up.
