Manyue Plum Coconut Paste Mooncake

1. Beat butter with sugar, add egg mixture in portions, mix well with low flour, chenrong, and cranberries, and refrigerate for half an hour

2. Divide the filling evenly into 9 equal parts

3. Mix the conversion syrup, rice water, and vegetable oil thoroughly, sieve in medium gluten flour, and knead into a ball. Wake up for 1 hour

4. Divide the dough evenly into 9 equal parts and knead them into a round shape

5. Flatten the dough and wrap it with filling, gently push it up with a tiger's mouth until it is completely wrapped, knead it into a 50g mold, press it flat and snap it out, then brush the surface with a layer of water and let it sit for 5 minutes. At this point, preheat the oven to 200 degrees Celsius. Put the mooncakes in the oven and bake for 5 minutes at 200 degrees Celsius. After setting, add a layer of egg mixture and bake for 20 minutes at 185 degrees Celsius