Coconut cranberry yellow mooncake
By VicentaLakin
I don't really like traditional broad mooncakes, but maybe when I was a kid, I had to send broad mooncakes from the point of view of making them easy to store, and I chose a cocoon-sweet, sour-sweet, blue-cracked coconut berries yellow mooncake, which is more childish。
Recipe Recommendations
- Cantonese mooncake premix powder 100 grams
- peanut oil 25 grams
- the cranberry 30 grams
- condensed milk 10 grams
- Cooked glutinous rice flour 30 grams
- eggs one
- water small amount
- invert syrup 75 grams
- coconut 85 grams
- milk 15 grams
- sugar 20 grams
- butter 50 grams
- egg yolk one
- sweetening
- baking
- several hours
- ordinary
Steps for Coconut cranberry yellow mooncake
1
I'm going to dump peanut oil in the eggbasket, and I'm going to use a little tweezer, so there's no need for water。
2
It was important to use hand-plugs to emulsify peanut oil and syrup。
3
Fall into 60 grams of mooncake prep。
4
Smuggle evenly and cover the film for 30 minutes。
5
The remaining 40 grams of premix powder continued to be poured in, squeezed and covered with film protection for more than two and a half hours。
6
The small milk pot is poured into butter, sugar, milk refining, milk, and light fire heating。
7
And when it boils down, it will fall into the palms。
8
Full and even mix。
9
After cooling, it pours into the whole egg fluid, evenly mixed。
10
Put in pre-cooked rice powder, evenly mixed。
11
Pour it over the cranberry and mix it evenly。
12
I'll put it in the freezer for half an hour。
13
I like to eat the skin evenly, so I share it at 4:6, 20, 30. After squeezing, the skin part of the cake is kept still, while the material is placed in the freezer for about half an hour to facilitate the styling。
14
Squeeze the skin, wrap it up, push it up gently。
15
Lightly round。
16
There's nothing to rub, put it in a tasting moon cake。
17
Preheated ovens 200 degrees in advance, placed in the ovens with moon cakes sprayed with water to prevent dry skin cracks。
18
It's five minutes to make the moon cake. It's got to be thin and greedy. It's 13-15 minutes to bake in the oven. The temperature of the ovens is different. Please adjust the time and temperature to the temper of your ovens
19
Beautiful mooncakes are out of the oven, and you can have them in a day with premix。Coconut cranberry yellow mooncake Make Tips
1. Do not reduce the resting time for the pastry dough; let it rest for at least 3 hours to ensure the mooncakes maintain their shape well.
2. Do not brush on too much egg wash; applying too much will result in a dark color and blurred patterns.
3. Homemade fillings should ideally be consumed within one week; store them sealed at room temperature.
4. Excessively high temperatures or insufficient moisture in the pastry dough can cause the surface to crack.
5. If you are using all-purpose flour instead of premixed flour, alkaline water is essential.
6. This recipe yields exactly 10 mooncakes weighing 50g each. If you need more, please increase the ingredients accordingly.