Coconut Cranberry Mooncakes
1.
Add the inverted syrup to liquid soap, stir well, then add peanut oil and stir evenly until the oil is completely mixed into the syrup.
2.
Mix all-purpose flour and milk powder and sift in.
3.
Stir it evenly, put on disposable gloves and knead it with your hands, knead it into a smooth dough, cover it with plastic wrap, and proof it at room temperature for 1 to 2 hours.
4.
Add milk and sugar to the softened butter, cover it with plastic wrap, and place it in the microwave. Heat for about one minute until the butter melts.
5.
Heat the butter and add the minced coconut.
6.
Stir well.
7.
After letting cool (too hot will scald the eggs), add the egg liquid and stir well.
8.
Add cooked glutinous rice flour and mix well.
9.
Finally, add the previously chopped cranberries (you can also use other sweet and sour dried fruits instead), stir well, put it in the refrigerator for at least half an hour.
Because of the different quality of coconut paste, the butter used is different, so when you mix the filling, if you find that it is a little dry and not easy to form a dough, you can add a little egg liquid, but don't add too much, as long as it can form a dough.
10.
Take it out and divide it into 15 portions, each about 30 grams, put it in the refrigerator for one hour. Be careful not to freeze too hard, which will affect the embossing.
11.
Take out the mooncake dough and divide it into 15 portions, each about 20 grams.
The ratio of the pie crust to the filling material is 4:6. The amount of material I gave is just enough to make 15, of course, it can also be 3:7. The amount of material is calculated by yourself.
12.
Take a portion of the pie crust dough and place it in the palm of your left hand. Use the middle three fingers of your right hand to gently pat the dough to form a small round cake. Place a portion of coconut cranberry filling.
13.
Using the position of the mouth of the hand, push the pie crust upwards, while pushing and closing the mouth.
For those who don’t understand, please refer to my last recipe: "Favorite Mooncake with Five Nuts", which contains a detailed operation process.
14.
After closing the mouth, rub it into a smooth spherical shape with both hands.
15.
All wrapped up.
16.
Take a small ball and knead it into a cylindrical shape. Spread a little more dry flour on the surface. You can also roll the ball in the dry flour to pat off the excess flour.
It's best not to sprinkle dry powder into the moon cake mold, believe me, that's right.
17.
Fasten the moon cake mold lightly, and press down with a balanced force.
18.
Gently push out the moon cake in the mold, and a moon cake will be formed.
After all the flowers are pressed, put them in the baking pan evenly, with a distance between them. It is best to use a non-stick baking pan, otherwise the bottom should be covered with grease paper.
Spray the surface of the mooncake with water, don't spray too much, just swipe it over with a watering can, and let it stand for 5-10 minutes after spraying it with water.
19.
Preheat the oven to 200 degrees, put it in the middle layer, bake for 6 minutes to shape, remove and brush with egg yolk water, brush only the surface, not the sides. (One egg yolk plus a tablespoon of egg white, stir well)
It is best to use a fine wool brush, dipping a little less each time, if you dipped too much, filter out the excess on the side of the bowl, so as to avoid leaving too much egg liquid in the moon cake pattern, resulting in unclear patterns.
20.
Put it into the middle layer of the preheated oven at 200 degrees, bake for 15 minutes, pay attention to observation, and cover with tin foil when the color is satisfied.
21.
The fragrant coconut and cranberry mooncakes are out of the oven, break them apart while they are hot and eat them, wow, not too delicious! Who eats who knows 咩😁😜
The skin of the mooncakes just out of the oven is slightly dry and hard. After they are fully cooled, they should be sealed and stored for at least two or three days, and they will be more oily and delicious after returning to the oil.
If you can’t wait, you can secretly eat a piece, I didn’t see it anyway, haha😁😜😜
Tips:
1. The temperature of each oven is different, the time and temperature are for reference only.
2. Be sure to wear disposable gloves for operation! Otherwise, don't ask me why my hands are sticky!
3. Cooked glutinous rice flour is the best you can buy, or you can buy raw glutinous rice flour and fry it yourself. Heat the stainless steel pot, pour the glutinous rice flour into it, stir and fry on low heat until it turns slightly yellow. Spare, you can make more mooncakes, and you can stir-fry more at a time. I didn't use up the last time I made five-core mooncakes.
4. Invert syrup, the seven-type syrup I use, is sold in the kitchen market, or you can make your own. There are many recipes in the kitchen. Novices do not recommend homemade syrup. If it is not done well, it will cause moon cakes to fail.
5. If there is no dried cranberry, you can also put raisins, or other sweet and sour dried fruits, just finely chop them.
6. If there is no soap, you can use a 1:3 ratio of edible alkali and water.
7. I used the ratio of 4:6. The amount of material I gave is just 15 pieces, of course, 3:7. If the amount of material changes, you have to calculate it yourself.
8. Due to the different quality of the coconut paste, the butter used is different, so if you find that it is dry and not easy to form a dough when mixing the filling, you can add a little egg liquid, but don't add too much, as long as it can form a dough. , This flexibility is good.
