Chocolate coconut cranberry mooncake
By VicentaLakin
The pies are thick coconuts and sweet cranberrys, and there are a little bitter chocolate skin, unique and delicious
Recipe Recommendations
- invert syrup 150 grams
- corn oil 50 grams
- cocoa powder 20 grams
- Medium gluten flour
- Jianshui 5 grams
- milk powder 50 grams
- eggs of 2
- dried cranberries 50 grams
- white granulated sugar 40 grams
- milk 100 grams
- unsalted butter 50 grams
- coconut 250 grams
Steps for Chocolate coconut cranberry mooncake
1
Scratch all the food in the pie skin, rubbing it with a razor, rubbing it in a smooth face, covering it up and keeping the room warm for an hour. 2
2
Melt butter into liquid。
3
Eggs are poured into the basin with white sugar, milk, melted butter。
4
I'm going to have to go with coconuts, milk powder, cranberry drying with my hands。
5
A little ball divided into 30 grams and placed in a freezer for 30 minutes。
6
Split the pie skin into 20 grams of a little noodle。
7
Take a pasta flattening, wrap it in coconuts, take it up with the mouth of the tiger and wrap it completely。
8
Roll it in the flour。
9
Put it in the moon cake mold, and press pressure and decompress。
10
The surface is sprayed, placed in a steam oven, baked, 170 degrees, 20 minutes, baked for 5 minutes, brushed with egg yolk and then baked for 15 minutes。Chocolate coconut cranberry mooncake Make Tips
The practice of yolk: an egg yolk adds around 20 grams of water。