Cranberry lotus paste Cantonese style mooncake

Overview

Follow Miss Tianluo on WeChat and play in the kitchen with me! Although it's not the eighth month of the lunar calendar yet, everyone's enthusiasm for mooncakes continues to be as high as the temperature in Shanghai. Let’s not talk about the time-honored Xinya. Every time I went there, it was always overcrowded (the strange thing is that Xinya, which has always only made the most traditional Cantonese mooncakes, also started making crispy fresh meat this year hahaha), what is the old Dafang in the East District and the old one in the West District? Dafang Jing'an Bakery Wangjia Sha Shen Dacheng... Anyway, anyone who looks like they are making pastries and snacks is trying their best to join in the fun of mooncakes. I don't know what weird internet celebrity mooncakes will be hyped this year... I have been urged to publish mooncake recipes countless times. People like me, even if they have already prepared and distributed them to give away, are still reluctant to whet the public's appetite so early. After all, there is still a long time, so it becomes - every year, the Mid-Autumn Festival is over before all the updates are uploaded... Well, I will update it early this year. Don't drool too much, readers!

Tags

• baking
• snacks
• children
• mid-autumn festival
• autumn recipes
• dried cranberries
• flour
• invert syrup
• jade lotus paste filling
• jianshui
• peanut oil

Ingredients

Steps

1. 1 Find a clean bowl and add 116g of inverted syrup

   

2. 2 Add 4g sour water and 50g peanut oil, stir vigorously until completely combined

   

3. 3 Sift in 165g of low-gluten flour, knead into a dough and let it rest for 1 hour

   

4. 4 Dried cranberries cut into very fine pieces

   

5. 5 Then mix evenly with Jade Lotus Seed Judo

   

6. 6 Divide the dough into 10g portions and the filling into 40g portions

   

7. 7 Slowly wrap the filling with dough and shape into a round shape

   

8. 8 Put it into the mold and press out the pattern

   

9. 9 Place it in a baking pan and spray a layer of water on the surface

   

10. 10 Preheat the oven and bake the middle layer at 175 degrees for 10 minutes to set the shape

    

11. 11 Add 1 tablespoon of water to one egg yolk, mix evenly and apply on the surface of the mooncake

    

12. 12 Continue to heat the middle layer up and down for 15 minutes!