Coconut Cranberry Yogurt Mooncakes

Name: Coconut Cranberry Yogurt Mooncakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g All-purpose flour; 5g milk powder; 75g Invert syrup; 1g Jianshui; 25g Cooking oil; 100g Coconut; 25g butter; 30g Dried cranberries; 30g Sugar; 80g Yogurt; 30g corn starch

by Xiaoyouji Photography

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

People think that the full moon symbolizes reunion, and that the family can get together and reunite is a blessing. Therefore, the full moon of Mid-Autumn Festival is a beautiful scenery, and the round moon cake is a delicacy. Let’s take a look at how to make mooncakes for Xiaoyouji’s parent-child recipes today! Over the Mid-Autumn Festival, what better way to express your heart than giving a box of mooncakes made by yourself?

This is a mooncake that is not so sweet and greasy. The slightly sweet shredded coconut has a bit of sour and sour taste of cranberry, and the sweetness and sourness of yogurt make the whole mooncake taste superb!

Coconut Cranberry Yogurt Mooncakes

1. Dissolve the soap powder with a small spoonful of water, add the inverted syrup and cooking oil, and beat it with a manual whisk

Coconut Cranberry Yogurt Mooncakes recipe

2. Add flour and milk powder, mix well with a spatula, then wrap it in plastic wrap and put it in the refrigerator for about 1 hour

3. The dough may be a little sticky just after making up, but it will be much better after refrigerating

4. Start preparing the filling

5. Put the sugar and cornstarch into the yogurt and heat it in the microwave for 1 minute to form a paste. Then add the butter melted in water in portions and mix well

6. Add coconut and dried cranberries soaked in rum, and chop the dried cranberries in advance. If there is no rum, it doesn't matter to omit this step. Then knead the filling into a small 35g ball for use

7. Take out the refrigerated crust material and knead them into 15g small balls

8. It’s ready to wrap. Take a portion of the dough, knead and flatten it, then wrap it in a portion of the filling. Use the tiger’s mouth to slowly push up the pie crust until the filling is completely covered.

9. Roll the mooncake into an oval shape first, and put it into the mold carefully. You can sprinkle some dry powder in the mold in advance to prevent adhesion, and press it directly on the baking pan covered with greased paper. Lift the mold to release it!

10. Put it in a preheated 190 degree oven, bake it for 5 minutes, and then brush it with a thin layer of egg liquid (mixed with an egg yolk and a spoonful of egg white). This step is very important. If the egg is thickened, it will remain in the mooncake pattern and affect the aesthetics. Then put it in the oven and bake for 15 minutes until the surface is golden brown.

Tips:
The baked mooncakes are not in a hurry to eat, they are even more delicious when they return to the oil in about two days! But under normal circumstances, it’s not eaten until the oil returns~~~