Cranberry Coconut Mooncake

Overview

The skin is thin, the filling is big, the aroma is overflowing, and the taste is sour and sweet. It’s worth trying!

Beat the butter and sugar, add the egg liquid in batches, add the flour, minced rice, and cranberries, mix well, and refrigerate for half an hour
Divide the filling into 9 equal parts
Mix the invert syrup, alkaline water and vegetable oil thoroughly, sift in the all-purpose flour, mix into a dough, and let rise for 1 hour
Divide the dough into 9 equal parts and shape into balls
Flatten the dough and wrap it with the filling. Gently push it up with the tiger's mouth until it is completely covered. Roll it into a ball and put it into a 50g mold. Press it flat and buckle it out. After making it in order, brush the surface with a layer of water and leave it for 5 minutes. At this time, preheat the oven to 200 degrees. Put the mooncakes into the oven and bake at 200°C for 5 minutes. After setting, add a layer of egg liquid and bake at 185°C for 20 minutes