Cantonese Cranberry Mooncake
1.
Put the inverted syrup, soap and peanut oil into a bowl
2.
Stir well and sift into the flour
3.
Use a rubber spatula to cut and mix evenly (don't over cut and mix, just don't have dry powder)
4.
Put it in a fresh-keeping bag and seal it, let it stand for 1 hour before using
5.
Cranberries are well weighed. Finely chop, put in a non-stick pan, add water and sugar
6.
Bring to a boil, turn to low heat and simmer after boiling. Stir it from time to time during the cooking process to prevent it from sticking
7.
Boil until the water is almost evaporated and it is in the state of viscous jam.
8.
Put it in the white kidney bean filling
9.
After mixing evenly, this is the color
10.
Add 35 grams of cooked flour to the mixed cranberry filling (this is based on the dryness and humidity of your filling, add more if it is wet, add less if it is dry, and the mixed filling should be moderately dry and wet)
11.
Finally, stir evenly and let cool for later use
12.
Start making moon cakes, 50g mold, 3:7 ratio, divide the crust into 15g each, the filling into 35g each, rounded
13.
Take a portion of the crust, pat it into a pie, and wrap it in the filling
14.
Flip your hands so that the fillings are facing down and the pie crust is facing upwards, and slowly push the pie crust down with your hands. When it's more than a half, turn it over again and slowly gather it up with the tiger’s mouth
15.
Finally, pinch tightly at the interface and round it
16.
Take a cake base, sprinkle some dry flour, and roll it again. Sprinkle a layer of dry flour in the moon cake mold and shake it evenly. Then pour out the flour and put it in the moon cake base.
17.
Press out the shape in the baking tray, and preheat the oven at 190 degrees (if the room is not dry, but the oven is baked in time, it is not necessary to spray water)
18.
After preheating, put the cake into the middle of the oven, and bake for 5 minutes at 190 degrees. Take out and let cool
19.
Gently brush a layer of egg liquid on the patterned protrusions of the moon cake bread. Pay attention that there is no egg liquid in the recesses. Preheat the oven again, and bake the middle layer at 190 degrees for 5 minutes. Take it out and let it sit for 5 minutes
20.
Preheat the oven for the last time, bake at 190°C for 5-8 minutes, take out the mooncakes after the surface is satisfied with the color, let cool and store in a sealed place
Tips:
The baking is done in three times, namely: bake for 5 minutes-let cool-brush the egg mixture-bake for 5 minutes-air for 5 minutes-bake for another 5 minutes, the egg mixture is an egg yolk and a small spoonful of egg white. Evenly, brush gently, only brush the raised areas of the pattern, and don't have egg liquid in the recesses, otherwise the pattern will not be obvious. The baking temperature and time are adjusted according to the temper of your own oven.