Chocolate Coconut Cranberry Mooncakes
1.
Put the glutinous rice flour on a baking tray, roast at 150°C for 10 minutes to mature glutinous rice flour, let cool and set aside.
PS: The main ingredient is the raw material of the crust.
The material in the auxiliary material is the raw material of the filling.
2.
The chocolate sauce and corn oil in the main ingredients are mixed evenly.
3.
Add all-purpose flour (sifted through the sieve in advance) and mix it evenly with a mixing knife (without excessive mixing), put it in a fresh-keeping bag and put it in the refrigerator for later use.
4.
Put the butter, milk, corn oil, and fine sugar in the auxiliary materials to a boil on a medium-low heat, and immediately remove from the heat.
5.
Add the coconut and cranberries (soak in advance and chop) and mix well (the coconut is all moist) and let cool
6.
Add the egg (beaten up in advance to make it easier to mix) the coconut filling, which is thoroughly cooled, and mix well.
7.
Add cooked glutinous rice flour, stir evenly, and refrigerate for half an hour.
8.
Take out the refrigerated fillings, divide them into 30 grams each, reunite, and freeze for 40 minutes in the refrigerator (the coconut is soft, freeze it well).
9.
Take out the refrigerated pie crust, divide it into 20 grams each, and reunite.
10.
Take a pie crust, squeeze it with the palm of your hand, and put the filling on it.
11.
Use your right hand to push up the cake crust gently, wrap the fillings (try to make the crust the same thickness) and roll it into an oval shape (the round shape is easy to scratch when the moon cake mold is placed) and wrap all the moon cake blanks one by one.
12.
Sprinkle powder to prevent sticking or spread a thin layer of oil on the moon cake mold, and use the moon cake mold to make a pattern you like.
13.
Press all the moon cakes one by one (non-stick baking pans need greased paper or tin foil), spray water on the surface, put them into the middle layer of the oven preheated at 180 degrees, and fire up and down for 20 minutes (adjusted according to the situation of each oven)
Tips:
1. If there is no medium powder, you can mix high powder and low powder in a ratio of 1:9;
2. Dry the coconut and add egg liquid after cooling thoroughly, otherwise it will agglomerate;
3. The coconut paste filling is soft and easy to handle after freezing. One-time all-in-one package and then press molding, save time and prevent the coconut paste from becoming soft after rewarming.
4. I use 50g moon cake mold. The number of grams of cake crust and filling can be adjusted according to the size of your own moon cake mold;
