1. Invert syrup, soap and corn oil, pour into a clean bowl and mix well
2. Add the sifted medium powder and milk powder
3. Put on disposable gloves and grab the dough into a ball
4. Put the dough in a fresh-keeping bag and let it stand at room temperature for about 2 hours
5. Add the softened butter to the milk, and heat the white sugar until the butter melts (you can use a microwave oven, not an oven, it will roast the milk into a caramel color)
6. Add coconut paste after cooling
7. Stir the coconut paste evenly, then add the whole egg mixture, and mix well again
8. Add cooked glutinous rice flour and continue to stir evenly
9. Add chopped cranberries, mix well and put in the refrigerator for 1 hour. Coconut and butter of different brands may be thin or dry. If it is thin, add a little more cooked glutinous rice flour, and add a little more when it’s dry. Don't add too much egg liquid, it can form a ball
10. Take out the refrigerated coconut paste and divide it into 15 pieces according to 30 grams.
11. Divide the mooncake crust into 15 pieces according to 20 grams each
12. Put on disposable gloves, take one of the dough and flatten it with the friction of 2 palms, and put on the coconut cranberry filling
13. Close the palms of your hands and slowly round the dough with a tiger's mouth. You can push the thick skin to the thin skin, and push it evenly.
14. Put the mooncake ball into a 50g mold and press the edge of the mold to make the pressed pattern more three-dimensional
15. The moon cake mold is upside down on the baking pan, press down, and gently lift the mold (I use a golden pan to bake it and put a layer of oil paper for easy cleaning)
16. After all the moon cakes are made, spray a little water with a spray can and let it stand for 10 minutes while preheating the oven 180 degrees
17. Brush a thin layer of egg liquid on the shaped moon cakes. Don't brush too much. Use a brush as much as possible. Bake at 180 degrees for 13-15 minutes. Cover the tin foil in time after coloring, and let it cool in a net after it is out of the oven. The oil can be returned in about 2 days.
18. I really like this light coconut fragrant taste
19. Cut one, it's pretty good, the fragrance is not greasy
Tips:1 Different brands of coconut and butter may be thin or dry. If it is thin, you can add a little more cooked glutinous rice flour. When it is dry, add a little egg liquid. Don't add too much.
2. I habitually make mooncake crust materials first, and then the fillings. I feel that time is relatively free.
3. It is recommended to wear disposable gloves to prevent staining. If the gloves are still stained, cover the dough with plastic wrap and let it stand for half an hour
4. Everyone's oven temperature is different, adjust the temperature and time according to your own oven
5. It is recommended to use a soft-bristled brush to brush the egg liquid. Dip a little egg liquid on the brush head and scrape on the wall of the bowl before brushing.
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