#新良首第届烤大赛# Sweet Chocolate Coconut Cranberry Mooncakes

#新良首第届烤大赛# Sweet Chocolate Coconut Cranberry Mooncakes

1. Prepare all the materials.

2. Mix the high flour and low flour in the crust material through a sieve (130 grams of medium flour can be used directly).

3. Make cooked glutinous rice flour: Lay the glutinous rice flour on a flat baking tray, bake at 150°C for 10 minutes, let cool and set aside.

4. Mix the chocolate sauce and corn oil in the crust material evenly.

5. Add the sieved powder, cut and mix evenly with a mixing knife, and put in a fresh-keeping bag in the refrigerator for later use.

6. Put the butter, milk, corn oil, and granulated sugar in the filling into a medium-low heat to boil, and immediately remove from the heat.

7. Add the coconut and cranberries (soak in advance and chop) and mix well (the coconut is all moist) and let cool

8. Add the egg (beaten up in advance to make it easier to mix) the coconut filling, which is thoroughly cooled, and mix well.

9. Add cooked glutinous rice flour, stir evenly, and refrigerate for half an hour.

10. Take out the refrigerated fillings, divide them into 30 grams each, reunite, and freeze for 40 minutes in the refrigerator (the coconut is soft, freeze it well).

11. Take out the refrigerated pie crust, divide it into 20 grams each, and reunite.

12. Take a pie crust, squeeze it with the palm of your hand, and put the filling on it.

13. Use your right hand to push up the cake crust gently, wrap the fillings (try to make the crust the same thickness) and roll it into an oval shape (round into the moon cake mold, it is easy to scratch the skin), wrap all the moon cake blanks one by one, dust them to prevent sticking or Spread a thin layer of oil on the moon cake mold.

14. Use a mooncake mold to make a pattern you like.

15. Press all the moon cakes one by one (non-stick baking pans need greased paper or tin foil), spray water on the surface, put them into the middle layer of the oven preheated at 180 degrees, and fire up and down for 20 minutes (adjusted according to the situation of each oven)

16. After baking the mooncakes, let them cool, and keep them sealed to return to the oil. After returning to the oil, the color is better and the taste is better.

17. Cutaway.

Tips:

1. It is more convenient to use medium powder directly.
2. The coconut paste should be thoroughly cooled before adding egg liquid, otherwise it will agglomerate.
3. The coconut paste filling is soft and easy to handle after freezing. Once the whole package is finished and then molded, it saves time and prevents the coconut paste from becoming soft after rewarming.
4. I use 50g moon cake mold. The number of grams of pie crust and filling can be adjusted according to the size of your own moon cake mold.