Cranberry Coconut Mooncake

Overview

How to cook Cranberry Coconut Mooncake at home

Tags

• mid-autumn festival
• mooncakes
• butter
• cake flour
• coconut
• corn oil
• dried cranberries
• invert syrup
• jianshui
• medium powder
• whole egg liquid
• fine sugar

Ingredients

Steps

1. 1 Put the inverted syrup, corn oil (peanut oil is best, as it returns oil quickly) and water in a container, stir evenly, and add the medium flour.

   

2. 2 Mix into a uniform dough.

   

3. 3 Place in a plastic bag to rest for 2 hours.

   

4. 4 After the butter has softened, add the caster sugar and beat evenly.

   

5. 5 Add the whole egg liquid in three batches and continue to mix evenly.

   

6. 6 Add coconut, cake flour and dried cranberries.

   

7. 7 Mix thoroughly.

   

8. 8 Divide into 9 equal portions and roll into small balls.

   

9. 9 Divide the relaxed pie crust into 9 equal portions.

   

10. 10 Knead it into a round shape and flatten it, then push it in circles to wrap the coconut filling. The ratio of skin to filling is 3:7

    

11. 11 Put 50 grams into the mold and press the green body. (The mold can be sprinkled with a thin layer of powder to prevent sticking)

    

12. 12 Preheat the oven, bake at 180 degrees for 12 minutes, then take it out and brush with a thin layer of egg yolk water.

    

13. 13 Bake at 210 degrees for 1-2 minutes until browned. (The mooncakes will have the best color and taste after they have been left for about three days and the oil has returned. The picture below is a picture of the mooncakes that have just been baked but have not returned to oil.)

    

14. 14 Finished product pictures

    

15. 15 Finished product pictures

    

16. 16 Finished product pictures