how to make cranberries coconut moon cake? now you can follow me this year to make this cranberries coconut moon cake in your own home, it’s very easy.
Cranberries Coconut Moon Cake
If you are eating moon cakes every Mid-Autumn Festival, then follow me this year to make this coconut and cranberry moon cake (蔓越莓椰蓉月饼, 蔓越莓椰蓉月餅, màn yuè méi yē róng yuè bǐng) in your own home. Because the coconut filling is sweet, the cranberry is sour and sweet, so the moon cake taste is not so sweet and sour. I think there will be some friends who like this moon cake like me and share it!
Make moon cakes at home. you should remember prepare some kitchen utensils and equipment in advance. If you don’t know what to prepare, look here.
Materials Used
Main Ingredients
| Inverted Sugar Syrup (110g) | Soda Ash Water (2g) | Peanut Oil (40g) | Flour (150g) |
| Milk Powder (8g) |
Moon Cake Filling Ingredients
| Butter (70g) | Organic Milk (40g) | Powdered sugar (45g) | Egg white ( 60g ) |
| Coconut (130g) | Cooked Glutinous Rice Flour (40g) | Dried Cranberries (50g) |
Brush Surface Ingredients
| Egg Yolk (1) | Water (8g) |
Making Coconut & Cranberry Moon Cake Steps
Coconut & Cranberry Moon Cake
Equipment
- Swiss Diamond Nonstick Fry Pan
- Toaster Oven
- Moon Cake Mould
- Kitchen Scale
- KitchenAid Hand Mixers
Ingredients
Moon Cake Main Ingredients
- 110 g Inverted Sugar Syrup
- 2 g Soda Ash Water 枧水，梘水，jiǎn shuǐ 。 Tips: you can mix the Soda Ash and water in a ratio of 1:3 instead.
- 40 g Peanut Oil
- 150 g Flour
- 8 g Milk Powder
Moon Cake Filling Ingredients
- 70 g Butter
- 40 g Organic Milk
- 45 g Powdered sugar
- 60 g Egg white
- 130 g Coconut (椰蓉, 椰蓉, yē róng)
- 40 g Cooked Glutinous Rice Flour You can fry Glutinous Rice Flour in a pan.
- 50 g Dried Cranberries
Brush Surface(Moon cake skin) Ingredients
- 1 Egg Yolk
- 8 g Water
Instructions
- Pour the inverted sugar syrup and soda ash water into the basin and Stir well with a KitchenAid Hand Mixers.
- Add peanut oil and continue to stir.
- Stir until completely mixed with the syrup.
- Add medium flour and milk powder.
- Mix well with a spatula, put on a disposable glove and squeeze it by hand to form a smooth dough.
- Wrap the plastic wrap and let it stand for 1 to 2 hours at room temperature.
- Add butter, milk and powdered sugar to a large bowl and heat in a Microwave for about 30 seconds until the butter melts.
- Stir well with a KitchenAid Hand Mixers beater.
- Add the coconut and mix well with a spatula.
- After cooling, add egg liquid and mix well.
- Continue to add cooked glutinous rice flour and mix well.
- Finally add the chopped dried cranberries and mix well.
- Mix well, then wrap it in plastic wrap and put it in the refrigerator for half an hour.
- After the cold storage, take it out and divide it into 15 parts, each of which is about 30 grams, and put it in the refrigerator for 1 hour.
- The mooncake dough was divided into 15 equal portions of about 20 grams each.
- Take a moon cake dough, put it in the palm of your hand, press the dough gently with the other hand, make a round cake, and put a mooncake filling.
- With the position of the tiger's mouth by hand, push the skin around the cake and push it to close the mouth.
- After closing, the two hands cut it into a smooth spherical shape.
- Wrap all the moon cakes in the mooncake filling.
- Take a small ball wrapped in a filling, smash it into a cylindrical shape, and take a little dry flour on the surface.
- Then load into the Moon Cake Mould.
- The inverted buckle is placed in the non-stick baking tray, and it is easy to press down with ease.
- Gently push out the mooncakes in the mold. After all the pressure is applied, spray the surface of the mooncakes without spraying too much. Just use a watering can to gently sweep it over, and let it stand for 5 to 10 minutes after spraying.
- Into the preheated oven middle layer, baked at 200 degrees for 6 minutes.
- Take out the moon cake and apply a thin layer of egg yolk water to the surface of the moon cake (1 egg yolk plus 8 grams of water and mix well).
- Continue to the preheated oven middle layer, 180 degrees for 15 minutes, pay attention to the color condition, you can cover the tin foil after coloring.
- Delicious cranberry coconut moon cakes is OK.
- The freshly baked moon cake is a bit hard and dry. After it is cool, it is sealed for two or three days. After the oil is returned, it is more oily and delicious.
- The final Coconut & Cranberry Moon Cake
- The final Coconut & Cranberry Moon Cake
Make Coconut & Cranberry Moon Cake Tips
1. It is recommended to bring disposable gloves when handling, otherwise it will be very sticky.
2, glutinous rice flour is fried in my own pot, you can also buy ready-made cooked glutinous rice flour, if it is a novice, it is recommended to buy ready-made conversion syrup, so as not to affect the effect.
3, no dried cranberry can put raisins or other sweet and sour dried fruit.
4. If there is no drowning, use a 1:3 ratio of edible alkali and water.
5, the ratio of this cake and filling is 4:6, can be made for 15 months.
6, the baking temperature and time in the recipe is for reference only, please adjust according to your own oven conditions.
7, the quality of coconut and butter are different, if you feel that it is not easy to form a group when mixing stuffing, you can add a little egg liquid, you can become a group, it is not easy to add more.