Cranberry coconut mooncake
By VicentaLakin
Recipe Recommendations
- invert syrup 47 grams
- corn oil 20 grams
- Jianshui
- acaroid 68 grams
- butter 60 grams
- fine sugar 40 grams
- whole egg liquid 50 grams
- coconut 120 grams
- low powder 20 grams
- dried cranberries 30 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry coconut mooncake
1
The transformation syrup, corn oil (preferably peanut oil, quick return oil) and water are evenly mixed in the container and are added to the Chinese powder。
2
Combination of the flat noodles。
3
It's two hours in the bag。
4
Softened butter with fine sugar。
5
The whole egg fluid continued to be evenly mixed three times。
6
Add coconuts, low powder and cranberry dry。
7
Full mixing。
8
We split it into nine pieces。
9
We'll split it into nine。
10
And then round and round, round and round, round and round, round and round, round and round, round and round. The ratio of skin to material is 3:7
11
It's a 50-gram mold. (modes splattered with thin powder)
12
The oven is pre-heated, which is first baked at 180 degrees for 12 minutes and then removed, with a thin egg yolk。
13
One or two minutes of roasting at 210 degrees. (The moon cakes are about three days old, and it's the best taste. Here's a picture of the unoiled
14
Completed Chart
15
Completed Chart
16
Completed Chart