Cranberry Mooncakes

Cranberry Mooncakes

1. Mix inverted syrup with soap and water,

2. Sift in all-purpose flour and mix well

3. Make a dough and let it wake up for 30 minutes,

4. The filling is divided into 30 grams each, and the pie crust is 20 grams each. Of course, you can also adjust the filling and crust ratio according to your preference.

5. Using the technique of pushing, wrap the fillings,

6. With the mouth facing down, use the moon cake mold to press out the pattern,

7. Preheat the oven, 190 degrees, middle level, bake for 5 minutes,

8. Take out and brush the whole egg liquid,

9. Bake in the oven at 180 degrees, middle level, up and down, and bake for about 16 minutes, let out and let cool, and return the oil in a sealed package for about 2 days.

Tips:

If you think the dough is a bit dry, you can add about 10 grams of oil.