Material of the skin: invert syrup 1 10g, scoop 2g, peanut oil 40g, medium gluten powder 150g, and milk powder 8g.

Cranberry coconut stuffing: butter 70g, milk 40g, powdered sugar or fine sugar 45g, whole egg liquid 60g, coconut 130g, cooked glutinous rice flour 40g and dried cranberries 50g.

Egg yolk water (brush surface): egg yolk 1, 8 grams of clear water.

Operating steps:

1. Pour the invert syrup and the scooped water into a basin, and stir evenly with a manual eggbeater.

2. Add peanut oil and continue stirring.

3. Stir until the syrup is completely mixed.

4. Sieve in medium gluten flour and whole milk powder.

5. Stir well with spatula, put on disposable gloves and knead into smooth dough by hand.

6. Wrap it with plastic wrap and wake up at room temperature 1 ~ 2 hours.

7. Add butter, milk and powdered sugar to a large bowl and heat it in the microwave for about 30 seconds until the butter melts.

8. Stir evenly with a hand mixer.

9. Add coconut milk and mix well with a scraper.

10. After cooling, add the egg liquid and stir well.

1 1. Continue to add the cooked glutinous rice flour and stir well.

12. Finally, evenly add chopped dried cranberries, stir evenly, cover with plastic wrap and refrigerate for half an hour.

13. Take it out after refrigeration, divide it into 15 portions, each portion is about 30g, and put it in the refrigerator 1 hour.

14. The dough after proofing is divided into 15 equal parts, each of which is about 20g.

15. Take a portion of pastry dough, put it in the palm of your hand, gently press the dough with the other hand, pat it into a round cake shape, and put a portion of cranberry coconut stuffing on it.

16. Push the crust with your hands and close it while pushing.

17, after closing, rub your hands into a smooth ball and wrap all the skin in the filling.

18, take a small ball wrapped in stuffing, rub it into a cylinder, and pat a little dry flour on the surface.

19, and then put it into the moon cake mold.

20. Invert it in a non-stick baking tray and press it down evenly.

2 1. Gently push the moon cake out of the mold, and after pressing it completely, spray water on the surface of the moon cake, without spraying too much, just sweep it with a watering can, and let it stand for 5 ~ 10 minutes after spraying.

22. Put it in the middle layer of the preheated oven and bake at 200 degrees for 6 minutes.

23. Take out the moon cake and brush a thin layer of egg yolk water on the surface of the moon cake. (1 egg yolk mixed with 8g of water)

24. Continue to feed into the middle layer of the preheated oven 180 degrees 15 minutes, pay attention to the coloring situation, and cover it with tin foil after coloring.