Coconut Cranberry Custard Mooncake
1.
Pour the inverted syrup and peanut oil into the egg-beating bowl. I used Yixiaobaking Cantonese-style mooncake premix powder, so there is no need to add water.
2.
Use a manual whisk to emulsify peanut oil and syrup. This step is very important.
3.
Pour 60 grams of moon cake mix powder.
4.
Stir well, cover with plastic wrap and let stand for 30 minutes.
5.
Continue to pour in the remaining 40 grams of premixed powder, knead it into a dough, cover with plastic wrap and let it stand for more than 2 and a half hours.
6.
Pour butter, sugar, condensed milk, and milk into the small milk pot and heat it over a low heat.
7.
When it boils, turn off the heat and pour in the coconut paste.
8.
Stir well evenly.
9.
After cooling, pour in the whole egg liquid and stir evenly.
10.
Pour in the glutinous rice flour that has been cooked in advance and stir well.
11.
Pour in chopped cranberries and mix well.
12.
Put the stirred fillings in the refrigerator for half an hour.
13.
Divide the crust and the filling equally. I prefer to eat the crust, so I distribute it in a ratio of 4:6. Each crust is 20 grams and the filling is 30 grams. After kneading into a dough, cover the pie crust with plastic wrap and continue to stand still, while the filling is placed in the refrigerator for about half an hour for the convenience of setting.
14.
Thin the skin, wrap the filling, and push the skin up gently.
15.
Gently rub round.
16.
You don't need to wipe anything, put it into the French Baker moon cake mold, and press it lightly, and the moon cake will have its embryonic shape.
17.
Preheat the oven to 200 degrees in advance, put the mooncakes in the oven, and spray water on the mooncakes to prevent the skin from cracking.
18.
Put the mooncakes in the oven and bake for 5 minutes to shape the mooncakes. Take out and brush the mooncakes with a thin layer of egg yolk water. It must be very thin. Don't be too greedy. After brushing, put it in the oven and bake for 13-15 minutes. . (The temperature of each oven is different, please refer to the temper of your own oven to adjust the time and temperature)
19.
The beautiful moon cakes are out, and you can enjoy them in one day after using the pre-mixed powder.
Tips:
1. The waking time of the cake crust should not be reduced, at least 3 hours or more, so that the moon cake has a good shaping effect.
2. The egg yolk water should not be brushed too much, the color will be darker and the pattern will not be clear.
3. Homemade fillings, try to eat them within a week, and keep them sealed at room temperature.
4. Too high temperature and too little moisture in the crust will cause the crust to crack.
5. If you are not using pre-mixed flour, but all-purpose flour, liquid soap is essential.
6. This recipe is exactly the amount of 10 50g moon cakes. If you need more, please add the materials yourself.
