Cranberry coconut mooncake

By VicentaLakin

Cranberry coconut mooncake
Good times. May the years, common mid-falls. Every year, sweet broad mooncakes are used, a sour tarts for a change, coconuts and cranberry are perfect, and my favorite taste must not be missed. Coconuts are sweet, plus sour cranberrys, and they don't taste so sweet, much like it. I think some of my friends like this moon cake as much as I do. Share it

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Steps for Cranberry coconut mooncake

  • 1
    Into the basin to convert syrup and water, and evenly mixed with a manual omelet。
  • 2
    Add peanut oil and keep mixing。
  • 3
    Smuggle to full syrup。
  • 4
    Sift in barbed flour and powdered milk。
  • 5
    Scratching with a razor, hand-stamping with one-time gloves, and rubbing into smooth noodles。
  • 6
    Covered with a film, room warms for one to two hours。
  • 7
    The butter, milk and sugar powder are added to the bowl and put into the microwave for about 30 seconds, until the butter melts。
  • 8
    It's evenly mixed with a manual omelet。
  • 9
    Join the coconuts and tumble them with a razor。
  • 10
    After it cools, add egg fluid, evenly blended。
  • 11
    Go on and join the platinum powder and mix it evenly。
  • 12
    And finally, cut cranberry dry evenly。
  • 13
    Smash it and cover it and add a freezer for half an hour。
  • 14
    When the freezer is completed, it is taken out, divided into an average of 15 copies, each of about 30 grams, for one hour。
  • 15
    The waffles are divided into 15 equals, about 20 grams each。
  • 16
    Take a pie-coated noodle, put it in the palm of the palm, press the pressure noodle with the other hand, make a tortilla and put on a cranberry coconut pie。
  • 17
    Put your hands in the mouth, push the skin up, push it to the mouth。
  • 18
    After closing, both hands rubbed it into a smooth sphere。
  • 19
    Pack all the pie skins in。
  • 20
    Take a small ball of casseroles, fold it into a cylinder, with a little dry flour on the surface。
  • 21
    It's then loaded into the moon cake mold。
  • 22
    Rewind to the plate, with a balanced downward pressure。
  • 23
    Lightly lifts the moon cakes inside the molds, and when all is pressed, sprays the surface of the moon cakes with no need for too much spray, just a light sweep with a canteen and 5 to 10 minutes of silence。
  • 24
    In the middle of a pre-heated oven, a six-minute pattern of 200 degrees of roasting up and down。
  • 25
    Take out the moon cakes and brush them with thin yolk on their surfaces (1 yolk plus 8 grams of clean water)。
  • 26
    Continue to be delivered to the preheated mid-level oven for 180 degrees and 15 minutes, with a view to observing the top colour, which can be used to cover tin paper。
  • 27
    The delicious cranberry lunar pie is coming out。
  • 28
    The skin of the cake is a little dry, cold, sealed for two or three days, and more greasy when oil is returned。
  • 29
    The finished chart。
  • 30
    The finished chart。

    • Cranberry coconut mooncake Make Tips

    1. It is recommended to wear disposable gloves at the time of operation, otherwise they will be sticky. I can also buy ready-made rice powder, and if you are new, you can recommend ready-made transformation syrup to avoid effects. There are no cranberry drys for raisins or other sourly sweet fruit drys. If no water is available, the ratio of edible alkalin and water to 1:3. 5. The ratio of pie skin to pie is 4.6 and can be made for 15 months. 6. The temperature and time of bakery in the recipe is for reference purposes only. 7. Coconuts and butter are of different quality, and if they are not easily dry at the time of mixing, they can add a small amount of egg fluid, which is sufficient and not easy to add。

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