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