Chocolate Coconut Cheese Cranberry Mooncakes
1.
Soak 40 grams of dried cranberries in rum for 20 minutes, remove the squeezed water, and chop them with a knife.
2.
First make the coconut filling: mix the cornstarch, milk powder, and cold boiled water, then pour in the cranberries and mix well.
3.
Pour milk, sugar, and peanut oil into a milk pan and bring to a boil. Turn to low heat. At this point, pour the mixture of starch, milk powder, water, and chopped cranberries into the milk pan.
4.
During this time, keep stirring until it is sticky as shown in the picture.
5.
Turn off the heat and pour in the coconut paste.
6.
Stir evenly with a rubber spatula, the state can be kneaded into a ball, the filling should not be too wet, if it is wet, add some coconut paste.
7.
After cooling slightly, knead it into a ball with your hands, and the coconut cranberry filling is ready.
8.
Divide the prepared coconut stuffing into 30 grams each, roll them into balls, put them in a plate and cover with plastic wrap for later use.
9.
Let’s start making the pie crust: Pour Hershey’s chocolate sauce, corn oil, and invert syrup into a basin
10.
Emulsify with egg soak and stir in a straight line. Stir until combined.
11.
Add the sieved cocoa powder and stir evenly with egg extract without dry powder particles.
12.
Sift the low-gluten flour and pour it into the chocolate paste and stir evenly with a spatula.
13.
Use a spatula to mix evenly until there is no dry powder. The state of the dough is shown in the figure.
14.
Pack the finished pie crust in a fresh-keeping bag. This is to prevent the epidermis from drying out and cracking. Use an electronic scale to weigh one by one so that it is not easy to crack.
15.
Weigh 20 grams of chocolate chip crust by electronic means. Note here, don't take out all the chocolate chip crusts, wrap them one by one and weigh them one by one.
16.
Wrap the coconut filling made before with 20 grams of chocolate pie shell as shown in the picture, and push it up to close the mouth.
17.
After closing the mouth, knead it into a round shape and put it into the mold, as shown in the figure.
18.
Press down the handle of the mold, it is very easy to demould, a chocolate coconut cranberry mooncake is ready.
19.
After everything is done, spray clean water on the surface. Just spray it once, too much spray will affect the surface pattern formation.
20.
Preheat the oven at 185 degrees for ten minutes, and fire up and down at 180 degrees, and put it on the middle and lower layers, and it will be fine for about 18 minutes.
21.
Note 1. The pie crust does not need to be proofed, and the filling must be divided and set aside first. It is best to call the pie crust first. 2. Before entering the oven, spray water on the surface to prevent the moon cakes from cracking when they are baked.
22.
3. The oil can be returned after the moon cake is sealed for one day. 4. The filling is made according to your own preference, you can add egg yolk. 5. With this formula, there are about 30 finished products of 50g moon cake abrasives.
23.
6. The water absorption of flour is different. When making it, add chocolate sauce or add a little flour to the dough according to the actual situation of the dough.
