Name: Coconut and Cranberry Mooncakes
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 200g Ready-mixed powder; 140g Invert syrup; 50g Peanut oil; 250g Coconut; 70g Powdered sugar; 60g Cake flour; 60g Raw eggs; 30g Light cream; 15g milk powder; 70g Salad oil; 30g Dried cranberries; 20ml rum

Coconut and Cranberry Mooncakes

1. Moon cake premix powder 200 g inverted syrup 140 g peanut oil 50 g

2. Syrup add oil

3. Manually beat with a whisk until emulsified

4. Sift in the flour

5. Use a spatula to mix evenly without dry powder

6. Put it in a bowl and cover it with plastic wrap for about an hour

7. Soak the dried cranberries in rum for about 4 hours in advance, and cut the dried cranberries into granules.

8. Put the filling material into the container

9. Add the dried cranberries and mix them well and mix well

10. Clench your hands to form a ball

11. Divide into 30 grams each

12. Divide the awake dough into 20 grams each

13. Take a pie crust and press it into a round pie in the palm of your hand

14. Put a filling

15. Push up with the help of the tiger’s mouth until the mouth is closed

16. Round it up and place it bottom down on plastic wrap

17. Compress after all wrapped

18. Sprinkle a little high powder in the moon cake mold to prevent sticking

19. Take a wrapped cake base and rub it a little to make it into an oval so that it won’t scratch the cake crust

20. Put it in the mooncake mold and see if there are gaps around it

21. You don’t need to press too hard to buckle down. The strength should be even and stable, or the skirt will come out.

22. Place the pressed mooncakes in a baking dish lined with greased paper

23. Preheat the oven at 175 degrees, spray some water on the dough before entering the oven, bake the middle layer for 5 minutes, take it out, cool it down, and brush with a little egg yolk

24. Egg yolk liquid: add 1/4 egg white to one egg yolk to make evenly

25. Before brushing, be sure to grate the egg liquid on the side of the bowl, just use a little bit to gently sweep it, and then enter the oven and continue to bake for 15-20 minutes, pay attention to observe the color, see the color, and it will be out of the oven.

26. Take it out and let it cool, store it in a relatively airtight container and wait for the oil to return. The Xinliang mooncake premix powder has been prepared in advance for everyone, so you don't need to wait a few days, you can eat delicious mooncakes the next day.

Tips:
1. Mooncakes can be eaten by breaking them or cut. It must be done with a sharp knife and not a serrated knife, which will drop the scum;
2. The moon cake can be directly pressed on the baking pan covered with greased paper, if it is a non-stick baking pan, the greased paper can be omitted;
3. Before putting the moon cake embryo into the mold, rub the cake embryo a little longer, so that it can be put in easily without scratching the cake skin;
4. Cake flour is cooked glutinous rice flour.