Cooking Steps

1. 

   Step1:60g butter softened at room temperature, 40g sugar added, beaten, and then added 60g egg liquid in several times, beaten (about the degree of beating, I tried to beat butter as well as cookies. I didn't feel any difference

2. 

   Step2:Add low flour and coconut. Add chopped cranberry and mix wel

3. 

   Step3:After mixing.

4. 

   Step4:Divide into 9 (about 35g) and rub them into balls for standb

5. 

   Step5:Golden syrup 47g, vegetable oil 20g, Jianshui 1.3g and medium gluten flour 67.5g are kneaded to form cake dough (the cake crust can be refrigerated and relaxed for a period of time before operation. But I hardly spend time waiting for the crust to relax, because I usually come in order, that is, the first crust, the first bag, and the first bag, the first molding. If the production volume is large, the first one will be almost relaxed when the last one is finished. But if you think that the feet of the finished moon cake are leaking seriously, it may be that the sugar and oil in the crust are not fully integrated. You can try to fully relax the crust first and then operate. The dough of the crust is divided into 9 pieces (about 15g one) and rubbed. Take one of them and wrap it with coconut stuffin

6. 

   Step6:After packing, press it into a 50g moon cake mol

7. 

   Step7:Push to shape from mol

8. 

   Step8:Put into the middle layer of the preheated oven at 180 ℃ and bake for 12 minute

9. 

   Step9:Take out and brush a thin layer of egg yolk liquid on the surface and send it to the preheated oven at 210 ℃ for 12 minutes until the surface is colored, then cool it, seal it for 2 days or so and let the mooncake return oil for consumption

10. 

    Step10:Finished product

11. 

    Step11:Finished product

12. 

    Step12:Finished product