Mooncake skin: Invert syrup 110 grams
Jianshui 2 grams Peanut oil 40g
Plain flour 150g Milk powder 8 grams
Coconut cranberry filling: Butter 70 grams
Milk 40g Powdered sugar (fine sugar) 45g
Whole egg liquid 60 grams Coconut 130g
Cooked glutinous rice flour 40g Dried cranberries 50 grams
Egg yolk water (brush the surface): Egg yolk 1
Clear water 8 grams
How to make cranberry coconut mooncakes Cranberry Coconut Mooncake Recipe Illustration 1

Step 1

Pour the inverted syrup and alkaline water into the basin and stir evenly with a manual egg beater. Cranberry Coconut Mooncake Recipe Illustration 2

Step 2

Add peanut oil and continue stirring. Cranberry Coconut Mooncake Recipe Illustration 3

Step 3

Stir until the syrup is completely incorporated. Cranberry Coconut Mooncake Recipe Illustration 4

Step 4

Sift in all-purpose flour and milk powder. Cranberry Coconut Mooncake Recipe Illustration 5

Step 5

Mix well with a spatula, put on disposable gloves and knead with your hands to form a smooth dough. Cranberry Coconut Mooncake Recipe Illustration 6

Step 6

Wrap in plastic wrap and let rise at room temperature for 1 to 2 hours.Cranberry Coconut Mooncake Recipe Illustration 7

Step 7

Add the butter, milk and icing sugar to a large bowl and heat in the microwave for about 30 seconds until the butter melts. Cranberry Coconut Mooncake Recipe Illustration 8

Step 8

Mix well with a hand mixer. Cranberry Coconut Mooncake Recipe Illustration 9

Step 9

Add grated coconut and mix evenly with a spatula. Cranberry Coconut Mooncake Recipe Illustration 10

Step 10

After it cools down, add the egg liquid and stir evenly. Cranberry Coconut Mooncake Recipe Illustration 11

Step 11

Continue to add cooked glutinous rice flour and stir evenly. Cranberry Coconut Mooncake Recipe Illustration 12

Step 12

Finally add chopped dried cranberries and stir evenly. Cranberry Coconut Mooncake Recipe Illustration 13

Step 13

Mix well, cover with plastic wrap and refrigerate for half an hour. Cranberry Coconut Mooncake Recipe Illustration 14

Step 14

After refrigeration, take it out, divide it into 15 portions, each portion is about 30 grams, and put it in the refrigerator for 1 hour.Cranberry Coconut Mooncake Recipe Illustration 15

Step 15

Divide the risen pie crust dough into 15 equal portions, each portion is about 20 grams. Cranberry Coconut Mooncake Recipe Illustration 16

Step 16

Take a portion of the pie crust dough, place it in the palm of your hand, use your other hand to gently press the dough, pat it into a round cake shape, and put a portion of the cranberry coconut filling. Cranberry Coconut Mooncake Recipe Illustration 17

Step 17

Use the tiger's mouth position of your hand to push up the edges of the pie crust, closing it while pushing. Cranberry Coconut Mooncake Recipe Illustration 18

Step 18

After closing, roll it into a smooth ball with both hands. Cranberry Coconut Mooncake Recipe Illustration 19

Step 19

Wrap all the crust with filling. Cranberry Coconut Mooncake Recipe Illustration 20

Step 20

Take a small ball wrapped with stuffing, roll it into a cylinder, and pat the surface with a little dry flour. Cranberry Coconut Mooncake Recipe Illustration 21

Step 21

Then put it into the mooncake mold. Cranberry Coconut Mooncake Recipe Illustration 22

Step 22

Invert it into a non-stick baking pan and press down evenly.Cranberry Coconut Mooncake Recipe Illustration 23

Step 23

Gently push the mooncakes out of the mold, and after pressing them all, spray water on the surface of the mooncakes. You don't need to spray too much, just sweep it over with a watering can, and let it sit for 5 to 10 minutes after spraying. Cranberry Coconut Mooncake Recipe Illustration 24

Step 24

Place in the middle rack of the preheated oven and bake at 200 degrees for 6 minutes to set. Cranberry Coconut Mooncake Recipe Illustration 25

Step 25

Take out the mooncake and brush a thin layer of egg yolk water on the surface of the mooncake (add 8 grams of water to 1 egg yolk and mix well). Cranberry Coconut Mooncake Recipe Illustration 26

Step 26

Continue to put it into the middle rack of the preheated oven at 180 degrees for 15 minutes. Pay attention to the coloring situation. After coloring, you can cover it with tin foil. Cranberry Coconut Mooncake Recipe Illustration 27

Step 27

Delicious cranberry coconut mooncakes are out.Cranberry Coconut Mooncake Recipe Illustration 28

Step 28

The skin of the freshly baked mooncakes is a bit dry and hard. After cooling, store them in a sealed container for two or three days. After the oil returns, they will become more oily and delicious. Cranberry Coconut Mooncake Recipe Illustration 29

Step 29

Finished product picture. Cranberry Coconut Mooncake Recipe Illustration 30

Step 30

Finished product picture. Cranberry Coconut Mooncake Recipe Illustration 31

Step 31

Finished product picture. Cranberry Coconut Mooncake Recipe

1. Wear disposable gloves when operating, otherwise it will be sticky. 2. I fry the glutinous rice flour in a pot myself. You can also buy ready-made cooked glutinous rice flour. If you are a novice, it is recommended to buy ready-made inverted syrup to avoid affecting the effect. 3. If you don’t have dried cranberries, you can put raisins or other sweet and sour dried fruits. 4. If you don’t have alkaline water, you can use edible alkali and water in a ratio of 1:3. 5. The ratio of this square cake crust to filling is 4:6, and can make 15 moon cakes. 6. The baking temperature and time in the recipe are for reference only. Please adjust appropriately according to your own oven conditions. 7. The quality of shredded coconut and butter is different. If you feel that it is dry and difficult to form a ball when mixing the filling, you can add a little egg liquid and it will form a ball. It is not easy to add too much.