Coconut Cranberry Filling Mooncake

Overview

I really like the special aroma of coconut. Adding cranberries soaked in rum to the coconut adds a hint of sourness to the taste. Every year during the Mid-Autumn Festival, mooncakes are made, which are basically five kernels, lotus seed paste, egg yolk, coconut paste, and bean paste. As far as the finished product goes, this coconut filling is my favorite. Whipped cream is added to the formula, which makes the taste even better. The finished product does not fall apart or leave residue. It is soft and a bit chewy in the mouth, without any crunch at all. The amount of sugar used is small, it doesn’t taste too sweet, and the president fermented milk butter is extremely fragrant. It’s no exaggeration at all! The cake crust specially uses the mooncake pre-mixed powder produced by Xinliang Company. There is no need to add water, and the oil can be returned the next day. The color of the finished product is also good, which is super convenient!

Tags

• baking
• cake powder
• coconut
• dried cranberries
• invert syrup
• milk powder
• mooncake pre-mixed powder
• peanut oil
• raw eggs
• rum
• salad oil
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Add oil to the syrup and use a whisk to manually beat until emulsified

   

3. 3 Sift in flour

   

4. 4 Use a spatula to stir evenly without any dry powder

   

5. 5 Place in a bowl and cover with plastic wrap and cook for about an hour

   

6. 6 Soak the dried cranberries in rum for about 4 hours in advance. Cut the soaked cranberries into small pieces

   

7. 7 Put the filling ingredients into the container

   

8. 8 Mix everything and mix thoroughly

   

9. 9 Put the processed dried cranberries

   

10. 10 Mix well

    

11. 11 Just hold it in your hands and form a ball

    

12. 12 Divide into 30 grams each

    

13. 13 Divide the risen dough into 20g pieces

    

14. 14 At this point in the process, it’s time to make the moon cake: take a piece of cake skin and press it into a round cake on the palm of your hand

    

15. 15 Put a filling

    

16. 16 Push up with the help of the tiger's mouth until the mouth is closed

    

17. 17 Round

    

18. 18 Place bottom side down on plastic wrap

    

19. 19 After everything is wrapped, press it into the mold. Sprinkle a little powder into the mooncake mold to prevent sticking, and pour out the excess powder (sprinkle it first, you won’t need it later, the oil in the crust is enough to moisturize it)

    

20. 20 Take a wrapped cake base and knead it slightly to make it become an oval, so that the cake crust will not be scratched

    

21. 21 Put into the mold

    

22. 22 Just click on the mooncake mold and don’t press too hard. The force should be even and steady, otherwise the skirt will appear

    

23. 23 Place the pressed mooncakes on a baking sheet lined with greaseproof paper.

    

24. 24 Preheat the oven to 175 degrees and spray some water on the cake before putting it in the oven

    

25. 25 Bake the middle rack for 5 minutes

    

26. 26 Egg yolk liquid: Add one egg yolk to 1/4 egg white and mix evenly. Before brushing, be sure to grate the egg liquid on the edge of the bowl. Just use a little bit and sweep it gently

    

27. 27 Take it out to cool for a while and brush it with a little egg yolk

    

28. 28 Return to the oven and continue baking for 15-20 minutes. Pay attention to the color and take it out of the oven

    

29. 29 Take it out and let it cool, then store it in a relatively airtight container until the oil returns. Xinliang mooncake pre-mixed powder has prepared ingredients for everyone in advance, so you don’t have to wait for a few days, you can eat delicious mooncakes the next day.