1. Pour the inverted syrup into a bowl and stir to make fine small bubbles
2. Add corn oil and mix well
3. Add moon cake premix powder, mix well
4. Cover with plastic wrap and let stand for 30 minutes
5. Prepare cranberry coconut paste filling, chop cranberries, place low flour in a baking tray, bake in the oven for 6 minutes, mature flour
6. Put the butter in the basin and melt into a liquid on low heat
7. Add coconut, cooked low powder, sugar, milk. Then add the whole egg liquid, add the chopped dried cranberries
8. Stir evenly
9. Divide into small balls of 35 grams each
10. After standing the mooncake skin, divide it into small round balls of 15g each. Place the mooncake skin on the palm of your hand and squeeze it with your other hand.
11. Put a cranberry coconut filling
12. Place it on the tiger’s mouth and slowly push up the skin
13. Until the mooncake wrapper is completely wrapped in cranberry coconut filling, the mouth is facing down
14. Press forming with moon cake mold
15. Put it into the preheated oven and bake at 190 degrees for 10 minutes
16. After taking out and cooling, brush the egg mixture, and bake for another 20 minutes
17. After roasting, take it out, and keep it in the refrigerator after it has cooled completely. The oil can be returned for about 24 hours, and it tastes better after the oil is returned.
Tips:1. Before using the moon cake mold, let the mold evenly stick with powder to prevent sticking
2. The 50g moon cake mold I used
3. The temperature of my oven is low, the original recipe is 170 degrees, 10 minutes each will be fine
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