How to make Coconut cranberry mooncake

Recipe Recommendations

medium-gluten flour 200 grams
invert syrup 140 grams
peanut oil 30 grams
Jianshui 4 grams
butter 140 grams
milk 80 grams
white sugar 140 grams
eggs of 2
coconut 260 grams
Cooked glutinous rice flour 80 grams
the cranberry 100 grams
egg yolk one
egg white 1 tablespoon

sweetening
roast
an hour
ordinary

Steps for Coconut cranberry mooncake

1

Combining butter with milk and sugar, heating the microwave to melt butter and evenly mixing。

2

Join the coconut, mix it evenly。

3

Add eggs, mix evenly。

4

Add fine rice powder and mix it evenly。

5

Add shredded cranberry, evenly mixed and frozen in the fridge for more than half an hour。

6

Conversion of syrup and peanut oil, as well as aqueous water, to evenly mix with eggs。

7

Sift in flour。

8

Scramble。

9

An average of 25 pies, approximately 15 g each, rounded。

10

An average of 25 copies of the material, approximately 35 g each, to round。

11

Take a pie peel, put it in the palm of the left hand, press it softly with three fingers in the right hand, crush it into a little tortilla, and... put it in a pap。

12

Put your hands in the mouth, push up around the skin, push around, wrap, roll round。

13

All wrapped up, covering the film to keep it wet, rolling a small amount of flour out of each cake and printing its favorite pattern with the moon cake。

14

Put it in the oven, spray it on the mooncake surface。

15

The furnace is pre-heated at 180 degrees, the temperature is changed to 150 degrees, the oven is baked five minutes later, the egg fluid is brushed, and it continues to be even on the surface。