French Cranberry Mooncake

Overview

Crispy pie crust, sweet and sour cranberry filling, sour yet sweet, sweet yet sour, with a very smooth texture. Not only does it not have any additives, it can also beautify your skin. If you are used to eating traditional mooncakes, you must not miss it!

Tags

• baking
• mid-autumn festival
• butter
• cake flour
• cranberry
• whole eggs
• powdered sugar
• salt

Ingredients

Steps

1. 1 Cranberry French mooncake filling: Place dried cranberries and powdered sugar in a food processor and stir

   

2. 2 Melt the butter in a non-stick pan

   

3. 3 Add the beaten cranberry puree and fry

   

4. 4 Fry until the cranberry puree forms a ball

   

5. 5 Soften butter, add powdered sugar and salt and mix evenly with a spatula

   

6. 6 Add the egg liquid in portions, stirring each time until absorbed, until all the egg liquid is added

   

7. 7 Sift in the flour and mix well, then refrigerate for at least 30 minutes until ready to use

   

8. 8 Take out the refrigerated dough and divide it into 8 parts, and divide the prepared cranberry filling into 8 parts

   

9. 9 One way to wrap it is to wrap it with fillings like glutinous rice balls

   

10. 10 One is to take two-thirds of the pie crust, roll it into a small ball, press it into a dough, and press it into the mold like making an egg tart crust. Pay attention to pressing the pie crust into an even thickness and the height should not exceed the mold. Put fillings in the crust

    

11. 11 Press the remaining one-third of the pie crust on top to cover the filling, and press the seams around the edges

    

12. 12 After it is done, use the mold to carve your favorite pattern on the mooncake. I forgot to brush the egg wash. Preheat the oven to 180 degrees and bake the middle layer for 20-25 minutes. Take out the baking sheet after watching the surface color. After it cools down, store it in an airtight box.