main ingredient

medium gluten flour? : 1

milk powder? : 5

invert syrup: 75

scooping water: 1

edible oil: 25

auxiliary material

butter? : 25

sugar: 3

yogurt? : 8

corn starch? : 3

Coconut paste: 1

Dried cranberries: 3

Specific steps

Step 1

Hydrate water powder with a teaspoon, add invert syrup and edible oil, and beat well with a hand beater

Step 2

Add flour and milk powder, mix well with a spatula, and then. Then, add the melted butter in the water several times and stir well

Step 6

Add coconut milk and dried cranberries soaked in rum, and chop the dried cranberries in advance. If there is no rum, it doesn't matter to omit this step. Then knead the stuffing into a small ball of 35g for later use

Step 7

Take out the refrigerated cake crust and knead it into small balls of 15g respectively

Step 8

Prepare to start wrapping, take a portion of dough, knead it into a flat shape, then wrap a portion of stuffing, and slowly push the cake crust up with the jaws until the stuffing is completely covered

Step 9

. Press directly on the baking tray covered with oiled paper, lift the mold and demould

Step 1

Put it in an oven preheated by 19 degrees in advance, bake it for 5 minutes and then brush it with a thin primary egg liquid (prepared by adding a spoonful of egg yolk and egg white). This step is very important. If the egg liquid is brushed thick, it will remain in the moon cake pattern, which will affect the aesthetic feeling. Then bake in the oven for 15 minutes until the surface is golden yellow.

Cooking skills

1. Baked moon cakes are not in a hurry. It's even more delicious when the oil returns in about two days, but in general, they are all eaten before the oil returns.