Cranberry coconut mooncake

1. Put the conversion syrup, corn oil (preferably peanut oil, quick oil return), and water into a container and stir well, then add medium flour.

2. Mix evenly into a dough.

3. Put it in a cling bag and let it relax for 2 hours.

4. After softening the butter, add fine sugar and stir well.

5. Add the whole egg mixture in three batches and continue stirring evenly.

6. Add coconut, low flour, and dried cranberries.

7. Mix thoroughly.

Divide into 9 equal parts and knead into small balls.

9. Divide the flaccid pastry into 9 equal parts.

10. After kneading and flattening, push and wrap the coconut filling in circles. The ratio of skin to filling is 3:7

11. Place a 50 gram mold to press the blank. (The mold can be coated with thin powder to prevent sticking)

12. Preheat the oven, bake at 180 degrees for 12 minutes, then remove and brush with a thin layer of egg yolk water.

13. Bake at 210 degrees for 1-2 minutes to color. (Mooncakes will have the best color and taste after being left to oil for about three days. The following picture shows a freshly baked mooncake that has not been oiled.)

14. Finished product drawings

15. Finished product drawings

16. Finished product drawings