Coconut Cranberry Mooncakes
1.
Mix the butter, milk, and sugar in the microwave and heat until the butter melts and mix well.
2.
Add the minced coconut and mix well.
3.
Add eggs and mix well.
4.
Add cooked glutinous rice flour and mix well.
5.
Add chopped cranberries, mix well, and refrigerate for more than half an hour.
6.
Mix the invert syrup with peanut oil and soap, and stir evenly with egg extract.
7.
Sift in the flour.
8.
Knead into a ball.
9.
Divide the crust into 25 portions, each about 15 grams, and round them.
10.
Divide the filling into 25 portions, each about 35 grams, and round them.
11.
Take a portion of the pie crust and place it in the palm of your left hand. Use the three fingers of your right hand to gently press the dough to form a small round pie, and add a filling.
12.
Using the position of the mouth of the hand, push up the sides of the pie crust, while pushing and closing the mouth, wrap it, and round it.
13.
Wrap everything, cover with plastic wrap to moisturize, roll each cake base with a little flour, and print your favorite patterns with moon cake molds.
14.
Place in a baking tray and spray water on the surface of the mooncakes.
15.
Preheat the blast stove 180 degrees into the furnace, adjust the temperature to 150 degrees, bake for 5 minutes and then out of the furnace, brush the egg liquid, and continue to bake until the surface is evenly colored.
16.
Cool off immediately.
17.
Finished picture
18.
Finished picture
19.
Finished picture
20.
Finished picture
Tips:
Tips:
1. This party can make 25 moon cakes of 50g size, the picture is made with an enlarged portion
2. Cover the whole pie crust with plastic wrap to moisturize
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