French cranberry mooncake
By VicentaLakin
And you can't miss it when you're so sweet, you're so sweet, you're so sweet, you're so sweet, you're so soft, you don't have any additives, you're so beautiful
Recipe Recommendations
- butter 70 grams
- powdered sugar 60 grams
- whole egg 30 grams
- low powder 140 grams
- salt 1/4 teaspoon
- the cranberry 100 grams
- sweet and sour
- baking
- several hours
- simple
Steps for French cranberry mooncake
1
cranberry croissant pie: mixed cranberry dry with sugar powder in the cuisine
2
It melts without a sticky pot
3
I put it in the cranberry mashed
4
I'll make it to the cranberry mud
5
Butter softened, sugar powdered and salt evened by a razor
6
We'll add egg fluids in a series, and we'll mix them up to absorb them until they're all added
7
Scan low powder mix evenly and freeze the refrigerator for more than 30 minutes
8
Take out the frozen pasta, split it into eight pieces, and the made cranberry pie into eight
9
One way to wrap it up is like a bag of soup. Feeds
10
One is to take two-thirds of the pie skin, form a small ball, crush the skin, crush the mold like an egg pelvis, and be careful not to overwhelm it. Put the pie in the skin
11
Put another third of the pie skin on top, cover the pie, and press the edge
12
When it's done, it's done with a pattern that you like on the moon cake, and I forgot to brush the egg fluid and preheat the oven 180 degrees, 20-25 minutes of mid-level bakery, and look at the color on the surface, so I can get out of the oven. Save it in a sealed box after cooling。