Cranberry mooncake

Overview

It’s the Mid-Autumn Festival again, the flowers are blooming and the moon is full. I wish you a long life and we can share the beauty of the moon thousands of miles apart. One moon cake is 50 grams, with 20 grams of skin and 30 grams of filling. A total of 19 pieces can be made.

Tags

• baking
• old man
• mid-autumn festival
• autumn recipes
• all-purpose flour
• corn oil
• cranberry filling
• invert syrup
• jianshui

Ingredients

Steps

1. 1 Add inverted syrup and water and mix well,

   

2. 2 Sift in all-purpose flour and mix well

   

3. 3 Mix into a ball and let rise for 30 minutes,

   

4. 4 The fillings are divided into 30 grams each and the crust is 20 grams each. Of course, you can also adjust the ratio of filling and crust according to your own preferences,

   

5. 5 Use the pushing technique to wrap the filling,

   

6. 6 With the seam facing down, use a mooncake mold to press out the pattern,

   

7. 7 Preheat the oven to 190 degrees, middle layer, bake for 5 minutes, take out and brush with egg wash

   

8. 8 Bake in the oven at 180 degrees, middle layer, upper and lower heat, for about 16 minutes, take out of the oven and let cool, seal and package until the oil returns, about 2 days.

   

9. 9 Take out of the oven and let cool, then seal and package until the oil returns, about 2 days.