Coconut Cranberry Mooncake
| Skin: invert syrup 100g | Jianshui 2.5 grams |
| Peanut oil 38 grams | All-purpose flour 140g |
| Filling: eggs 3 | sugar 50 grams |
| Light cream 110 grams | Milk 65 grams |
| Low gluten flour 80g | Milk powder 30g |
| Butter 50 grams | Coconut 110 grams |
| Dried cranberries 50 grams |
Step 1
Put the invert syrup, soy water and peanut oil into the cylinder of the Haishi M5 light cooker, use a silicone stirring paddle, turn on the 2nd gear to fully emulsify, then add the all-purpose flour, change to the "S" type dough hook, and mix in the 2nd gear until there is no more Use dry powder, press it into a dough with your hands, wrap it in plastic wrap and let it rest at room temperature for 1.5-2 hours before use.
Step 2
Add eggs to sugar, mix well, add milk and light cream, mix well, add low-gluten flour and milk powder, mix well
Step 3
Sieve it into a non-stick pan, add butter, turn on low heat and stir constantly until it forms a ball and is no longer sticky to your hands. Add coconut and dried cranberries, mix well, put it into a bowl, divide it into 18 portions and set aside.
Step 4
Divide the dough into 18 equal portions. Take one piece of dough and press it flat in your hands. Wrap it with coconut filling. Use the tiger's mouth to gently push the outer skin to seal it. Roll it into a round shape, dip it in some dry flour, put it into a mold, and press it into the baking pan.
Step 5
Preheat the oven at 200°C. After preheating, lightly spray some water on the surface of the mooncakes, bake in the oven for 8 minutes to set the shape, turn to 180°C and bake for 10 minutes, then take them out of the oven, cool them thoroughly and bag them. The oil will return in a day or two. The color will look better. Coconut Cranberry Mooncake Cooking Tips
