How to make cranberry coconut mooncake

Everything withers in winter, so of course you cannot be vague about your diet in this bleak season. You must actively practice dietary therapy and maintain your health. After learning how to make cranberry coconut mooncakes, this dish can help you increase calories and replenish your qi and blood properly, so that your body can become stronger and stronger in the winter. Paired with an appetizer, it is simply amazing!

1. Ingredients for crust: invert sugar syrup, soap water, corn oil, pour into a bowl and mix thoroughly.

2. After stirring evenly, it will be in this state. There must be no separation of water and oil and it must be stirred evenly.

3. Then sift the milk powder and medium powder and pour them into the syrup.

4. Use a spatula to mix evenly until no flour is visible. Cover with plastic wrap and let it rise for 2 to 3 hours. Must be at room temperature.

5. There are too many steps, so they are omitted. For the red bean paste, add oil and glutinous rice flour and stir-fry it in a pan until it is very dry. Sprinkle a little granulated sugar. While the crust was rising, I made two kinds of fillings: one was red bean paste and the other was cranberry and coconut paste. (The recipe for the filling will be written later).

6. About three hours later, check the condition of the crust. It is ready when it is not so sticky anymore.

7. Start wrapping with 20 grams of dough and 30 grams of filling. First make the mooncakes with red bean paste filling.

8. Push upwards slowly and the tiger's mouth will slowly close.

9. Make sure it is collected evenly without any cracks.

10. The red bean paste is ready, so make the cranberry and coconut filling.

11. Use the same method, add 20 grams of skin and 30 grams of filling, and slowly push upwards.

12. To prevent the mold from sticking, you can apply a thin layer of flour on it. Roll it into a round shape all around and then put it into the mold.

13. Roll it into an oval shape, gently put it into the mold and lightly touch the bottom with your fingers.

14. That’s it.

15. Don’t use too much flour, especially on the front. It must not be too much. Just a thin layer will be ok.

16. After all the mooncakes are pressed, spray a layer of water on the surface of the mooncakes and put them into the oven at 180 degrees for 5 to 6 minutes to fix them. 《32-liter Changdi's oven》

17. After it is completely shaped, let it cool down slightly. Take the yolk of a small egg, add clean water to make it thinner. I use a silicone brush to lightly brush a layer on the surface.

18. 70 degrees for 18 minutes. The fragrant mooncakes are out of the oven.

19. For mooncakes with red bean paste filling, the surface of the freshly baked mooncakes is dry and hard, so they need to be oiled.

20. Two kinds of fillings: cranberry butter coconut filling and red bean paste filling

21. More than 4 hours have passed, and I am waiting for the oil to return after wrapping it up.

22. Wait for oil return. . . . . .

In our busy lives, many families no longer cook for themselves, but the method of making cranberry coconut mooncakes is very simple. Even after a busy day, making such a dish is the real life.