The cranberry moon cake
By VicentaLakin
It's so big, it smells sour and sweet, it's worth trying
Recipe Recommendations
- coconut 120g
- white sugar 40g
- egg liquid 50g
- low powder 20g
- the cranberry 30g
- butter 60g
- invert syrup
- vegetable oil 20g
- Jianshui
- medium-gluten flour
- sweetening
- roast
- several hours
- senior
Steps for The cranberry moon cake
1
Butter, sugar, egg fluid, low powder, cranberry, half an hour in the fridge
2
Split the pie into an average of 9 equals
3
It converts syrup, water, vegetable oils to full mixing, sifts in the middle band flour, and grouping, one hour awake
4
Split the skin into 9 equals, round
5
the skin pressure is flattened into the material, with a light tiger's mouth pushed up to the full wrap, rounded and then into a 50g mold, pressed out, then painted on the surface and placed in a preheated oven of 200 degrees for five minutes. put the moon cakes in the oven for five minutes, and then a set of egg fluids and 20 more at 185 degrees. bellThe cranberry moon cake Make Tips
1. Make the dough first and then the filling; this saves time.
2. Apply a layer of vegetable oil to the mold's flower pattern beforehand to prevent sticking.
3. Apply a thin layer of water and egg wash; do not use too much, otherwise the pattern's clarity will be affected.