)
1. Mix the three liquids in the main ingredient and stir evenly. Then add milk powder and plain flour and knead it into a smooth dough. Then wrap the kneaded dough with plastic wrap and let it wake up at room temperature for 2 hours.
)
2. Prepare a basin, mix the softened butter (softened into a liquid state with water), milk, sugar, coconut, cooked glutinous rice flour, egg liquid, and cranberries (chopped into dice) and mix well. Then knead each 30g round ball with your hands, place it in a bowl, cover with plastic wrap, and put it in the refrigerator (the main dough will be transferred to the freezer for 20 minutes before it is ready to wake up, and mooncakes are included) Take it out later)
)
3. After the dough wakes up, divide it into 20 g each. Take one of them and press it into a moderately sized circle, wrap it in the coconut paste filling, slowly close the mouth, round it, then put it in the flour and roll it, and then pat the excess flour, you can put it in the moon cake mold and press out the moon cake Got sick.
)
4. When using a mold to press the mooncake, first roll the mooncake into an oval (micro-ellipse) so that it will not damage the skin, and then press with a moderate pressure!
)
5. All moon cakes made! Place it in a baking tray and spray some water on the surface of the mooncake with a spray bottle (a little bit, don’t spray too much). Let stand for 5 minutes (in this 5 minutes, you can preheat the oven, up and down 180 degrees), then put the mooncakes in the oven and bake for 5 minutes to set the shape, and then take out and brush a layer of egg liquid, and the egg liquid only needs to be brushed on the skin. That's fine (don't let excess egg run out). Finally, put it in the oven and bake for 15 minutes.
)
Tips:1. The amount of my mooncake crust can pack 20 mooncakes, and the filling is only enough for 15 mooncakes. For the extra crust, I also wrap a few mooncakes filled with red bean paste. (For the recipe of red bean paste, please refer to my recipe for making red bean paste). Mooncake molds are 50 grams each.
2. It is normal for the mooncakes to be a little hard and dry after baking. It takes 1.2 days to wait for the mooncakes to return to the oil. The temperature of the oven is set according to the state of your own oven. Anyway, the temperature should not be too high at first to prevent it from cracking. Observe it at any time. After coloring, you can cover the tin foil.
3. After kneading the mooncake skin, you must wake up for 1 to 2 hours, not more than 3 hours.
4. The filling can be easily formed after being frozen. Otherwise it will collapse. The same goes for bean paste.
5. The ingredients for making mooncake crusts are bought online. Butter is put in the filling to increase the flavor. If there is no butter, put corn oil.
6. If you think that 30 grams of fillings are a bit too big to pack, you can also make 25 grams of fillings, it's okay.
7. The coconut paste filling tastes very sweet and the bean paste filling tastes better. It is recommended to eat the bean paste within 3 days and the coconut paste within 5 days. After all, they are all self-made fillings and have no antiseptic effect.
8. Although it feels a bit complicated to do, after the finished product comes out, you will definitely feel that you are super awesome! So be patient.
