Cooking Steps

1. 

   Step1:Let's start making moon cake skin - take a basin and put in invert syrup, corn oil and water (I made it by adding 1g of edible alkali and 3G of water

2. 

   Step2:Beat evenly by han

3. 

   Step3:Moon cake powder, cheese powder and cocoa powder are weighed and mixed wel

4. 

   Step4:Sift into syru

5. 

   Step5:Mix evenly with silica gel scrape

6. 

   Step6:Keep the bag sealed and refrigerated for 2 hour

7. 

   Step7:Now start making stuffing - stir fry glutinous rice flour in a po

8. 

   Step8:Stir fry until slightly yellow, no smell of raw mea

9. 

   Step9:Butter, milk and sugar melt in hot wate

10. 

    Step10:When the sugar and butter melt completel

11. 

    Step11:Add coconut (I think shukeman's coconut is better. It's not so hard either

12. 

    Step12:Add fried glutinous rice flou

13. 

    Step13:Stir evenl

14. 

    Step14:Add the whole egg mixture and mix wel

15. 

    Step15:Cranberries slightly choppe

16. 

    Step16:Add cranberries and mi

17. 

    Step17:Mix the cranberry and coconut stuffing and refrigerate it for 20 minutes (the freshly mixed coconut is sticky. It's easy to split if it's not sticky after freezing

18. 

    Step18:Divide the frozen coconut and cranberry stuffing into 15 equal parts (about 28 to 30 grams each

19. 

    Step19:The flabby mooncake skin is divided into 15 equal parts. Each part is about 20 grams (only the flabby dough will not stick to hands

20. 

    Step20:Flatten the skin of a mooncake and wrap it with coconut stuffin

21. 

    Step21:Hold the crust with your left hand. Push it up slowly with your right hand

22. 

    Step22:Slowly close up and squeez

23. 

    Step23:Apply proper amount of oil to the mooncake mold. Put in the doug

24. 

    Step24:Make patterns in the baking tra

25. 

    Step25:One mooncake is finishe

26. 

    Step26:Finish in turn. Preheat the oven 200 degrees up and dow

27. 

    Step27:Spray water on the finished mooncake with a watering can. The water doesn't need to sweep every mooncake

28. 

    Step28:Because our cocoa skin is darker, we don't need to brush the egg liquid. Put it directly into the preheated oven and bake it for 5 minutes at 200 degrees up and down. Then turn it 180 degrees and bake for 15 minutes. (if it's original, bake it at 200 ℃ for 5 minutes. Then take out a layer of thin yolk water with wool brush. Mix one yolk with a little water. Bake it at 180 ℃ for 15 minutes.

29. 

    Step29:Cocoa cranberry and coconut moon cakes are ou

30. 

    Step30:I didn't have time to wait for the oil to cool. I thought it would be better if I didn't return the oil^_ ^