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Melt 30g of syrup and peanut oil, scoop water into a basin, stir evenly, pour in low flour 100g, stir evenly to form balls, and let stand at room temperature for one hour.

2.

Let it stand for a while to make stuffing. Fill it with fragrant lotus seed paste, add dried cranberries and knead it into a ball by hand.

3.

Add 50g of low-gluten flour and10g of peanut oil, and overlap and stir with the previous dough.

4.

Divide the stuffing and skin into 15 pieces, each skin is about 18g, and the stuffing is about 38g.

5.

Press the skin flat on the palm of your hand and put the stuffing in.

6.

Gently push with your chin and fingers, wrap the stuffing with skin, put it in a mold and press it on a baking tray.

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7.

15 tablets are all arranged. When making 13 tablets, the oven can be preheated to .56438+080 degrees.

8.

Baked in the oven for 5 minutes, the skin changed slightly. Take out the moon cake, dry it a little, and then brush it with a thin layer of whole egg liquid. When brushing, the brush must be less stained with egg liquid to avoid filling the lines of the pattern and causing the pattern to be unclear. After coating with egg liquid, continue to bake in the oven 15 minutes. Cooling, and returning oil at room temperature.

The practice of bean fruit lotus seed paste cranberry Cantonese moon cake is shared with everyone!