Dear friends who have made my coconut cranberry bread before, they must know that coconut and cranberry are an excellent match. Coconut stuffing is very sweet, but sweet and sour cranberries are added to neutralize the sweetness of pure coconut stuffing and make moon cakes. It is unique and delicious! Wall cracks are recommended for parents to try.
50 grams of moon cake mold, probably can be made 15.
Materials?
Cake shell material
Inverted syrup 1 10g
2 grams of water
40g peanut oil (corn oil)
Medium gluten flour (common flour)150g
8 grams of milk powder
Coconut and cranberry stuffing
70 grams of butter
40 grams of milk
70 g sugar
60 grams of whole egg liquid
Coconut (Schuchman)130g
40 grams of cooked glutinous rice flour
50 grams of cranberries (Schuchman)
Egg yolk liquid # (brush surface)
Egg yolk (mixed with egg whites evenly)
A tablespoon of protein.
How to make coconut cranberry moon cakes?
Add water into the converted syrup, stir well, then add peanut oil and stir well until the oil is completely mixed into the syrup. Production steps of coconut cranberry moon cake 1.
Mix the medium gluten flour and milk powder and sift in. The second step of coconut cranberry moon cake
Stir well, put on disposable gloves and knead by hand, knead into smooth dough, cover with plastic wrap and stir at room temperature 1 ~ 2 hours. The third step of coconut cranberry moon cake
Soften butter, add milk and sugar, cover with plastic wrap and put in microwave oven. Heat for about one minute until the butter melts. The fourth step of coconut cranberry moon cake
Heat the butter and add the coconut. The fifth step of coconut cranberry moon cake
Stir well. The sixth step of coconut cranberry moon cake
After cooling (too hot will cook the eggs), add the egg liquid and stir well. Seven steps of coconut cranberry moon cake
Add the cooked glutinous rice flour and stir well. The eighth step of coconut cranberry moon cake
Finally, add chopped cranberries (or other sweet and sour dried fruits can be substituted), stir well, and put them in the refrigerator for at least half an hour.
Because the quality of coconut milk is different, the butter used is different, so when mixing stuffing, if it is found to be very dry and difficult to form balls, you can add a little more egg liquid, but not too much, as long as it can form balls. Take out the coconut and cranberry moon cakes in step 9, divide them into 15 portions, each about 30g, and put them in the refrigerator for one hour. Be careful not to freeze them too tightly, which will affect embossing. Production steps of coconut cranberry moon cake 10
Take out the mooncake crust dough and divide it into 15 portions, each about 20g.
The ratio of skin to stuffing is 4:6, and the amount I give is exactly 15, but it can also be 3:7. Then calculate the amount of materials by yourself. Production steps of coconut cranberry moon cake 1 1
Take a cake crust dough, put it in the palm of your left hand, pat the dough gently with your right three fingers, and make it into a small round cake with a layer of coconut cranberry filling on it. Production steps of coconut cranberry moon cake 12
Use the position of the hand in the tiger's mouth to push up the crust, while pushing and retracting.
For those of you who don't understand, you can refer to my last recipe: My Favorite Five-kernel Moon Cake, which contains detailed operation procedures. Production steps of coconut cranberry moon cake 13
After folding, rub it into a smooth ball with both hands. Production steps of coconut cranberry moon cake 14
It's all wrapped up Production steps of coconut cranberry moon cake 15
Take a small ball, rub it into a cylindrical shape, and pat a little more dry flour on the surface, or roll the ball in the dry flour and pat off the excess flour.
You'd better not sprinkle dry powder into the moon cake mold. Trust me, it's right. Production steps of coconut cranberry moon cake 16
Gently buckle the moon cake mold and press it evenly. Production steps of coconut cranberry moon cake 17
Gently push the moon cake out of the mold and a moon cake will be formed.
After all the flowers are pressed, put them into the baking tray evenly, leaving a distance in the middle. It is best to use a non-stick baking tray, otherwise the bottom should be covered with oil paper.
Spray water on the surface of the moon cake, not too much, just sweep it with a watering can, and let it stand for 5 ~ 10 minutes after spraying water. Production steps of coconut cranberry moon cake 18
Preheat the oven to 200 degrees, put it in the middle layer, bake for 6 minutes, take out the egg yolk water, and brush only the surface, not the side. (Add a tablespoon of egg white to an egg yolk and stir well)
It's best to use a fine wool brush and dip it less each time. If you dip too much, filter out the excess on the edge of the bowl to avoid too much egg liquid left in the moon cake pattern, which will lead to unclear pattern. Production steps of coconut cranberry moon cake 19
Send it to the middle layer of the oven preheated to 200 degrees, bake for 15 minutes, pay attention to observation, and cover it with tin foil in time when the color is satisfactory. Step 20 of Coconut and Cranberry Mooncakes
Delicious coconut cranberry moon cakes are out. Break one while it's hot Wow, don't be too delicious! Who knows who will eat?
The crust of the freshly baked moon cake is slightly dry and hard. After fully cooling, seal it for at least two or three days, and it will be more oily and delicious after returning oil.