Cranberry mooncakes

1. Ingredients: 128 grams of low gluten flour, 102 grams of syrup, 37 grams of peanut oil, 1.7 grams of alkaline water, and 420 grams of cranberry mooncake filling.

2. Pour alkaline water into the conversion syrup and stir evenly.

3. Add oil and stir evenly.

4. Pour in flour.

5. Mix evenly into a dough, wrap it with cling film, and let it relax for half an hour.

6. Divide the skin filling into 14 equal parts.

7. Take a piece of cake crust, flatten it, and put in the filling.

8. Push the pastry crust upwards, wrap it well, and close it.

9. Do it one by one and round it.

10. Put it into the powder spreading mold.

11. Buckle it onto the table and compact it downwards.

12. Lift the mold and gently release it.

13. Place it in a baking tray, spray water on the surface, and put it into a preheated oven. Place it in the middle layer and heat it up to 200 degrees Celsius and down to 170 degrees Celsius. Bake for about 5 minutes,

14. After shaping, take it out and brush the surface with egg liquid. Put it back in the oven and bake for about 15 minutes.

15. The surface is golden and ready to be fired.