Cooking Steps

1. 

   Step1:Prepare coconut and cranberry filling

2. 

   Step2:Butter + milk + sugar until melte

3. 

   Step3:Add coconut and mix wel

4. 

   Step4:Cool it a little and add in the egg mixture

5. 

   Step5:Put in the cooked glutinous rice flour and mix well. (the glutinous rice flour is fried or roasted

6. 

   Step6:Add chopped cranberries and mix wel

7. 

   Step7:Refrigerate in 30 grams for one hou

8. 

   Step8:Mix peanut oil with chocolate sauc

9. 

   Step9:Mix in low powder cocoa powde

10. 

    Step10:Live into dough. Don't wake up. Just start wrapping

11. 

    Step11:It's divided into 20 grams each. (my family likes this skin. I'm divided into 25 grams each

12. 

    Step12:Press the flat package into the frozen coconut Cranberry ball. Close up and squeeze tightl

13. 

    Step13:Put in the mold. Press out the pattern on the baking tray. I press it directly. Do not touch the mold. If it is not easy to operate, dip it in starch and press again

14. 

    Step14:Put it in the preheated oven of 200 degrees. Bake for 1215 minutes. No need to brush the egg liquid on the surface

15. 

    Step15:The sealed oil will become soft in 23 days. The chocolate taste is very strong.