Go Back

Coconut & Cranberry 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 in your own home.
Prep Time1 hour
Active Time4 hours
Total Time5 hours
Course: Dessert
Cuisine: Chinese
Keyword: Coconut & Cranberry Moon Cake, how to make mooncake, make moon cake, make mooncake
Yield: 6

Equipment

  • Swiss Diamond Nonstick Fry Pan
  • Toaster Oven
  • Moon Cake Mould
  • Kitchen Scale
  • KitchenAid Hand Mixers

Materials

Moon Cake Main Ingredients

Moon Cake Filling Ingredients

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.
    Coconut Cranberry Moon Cake Steps 1
  • Add peanut oil and continue to stir.
    Coconut Cranberry Moon Cake Steps 2
  • Stir until completely mixed with the syrup.
    Coconut Cranberry Moon Cake Steps 3
  • Add medium flour and milk powder.
    Coconut Cranberry Moon Cake Steps 4
  • Mix well with a spatula, put on a disposable glove and squeeze it by hand to form a smooth dough.
    Coconut Cranberry Moon Cake Steps 5
  • Wrap the plastic wrap and let it stand for 1 to 2 hours at room temperature.
    Coconut Cranberry Moon Cake Steps 6
  • Add butter, milk and powdered sugar to a large bowl and heat in a Microwave for about 30 seconds until the butter melts.
    Coconut Cranberry Moon Cake Steps 7
  • Stir well with a KitchenAid Hand Mixers beater.
    Coconut Cranberry Moon Cake Steps 8
  • Add the coconut and mix well with a spatula.
    Coconut Cranberry Moon Cake Steps 9
  • After cooling, add egg liquid and mix well.
    Coconut Cranberry Moon Cake Steps 10
  • Continue to add cooked glutinous rice flour and mix well.
    Coconut Cranberry Moon Cake Steps 11
  • Finally add the chopped dried cranberries and mix well.
    Coconut Cranberry Moon Cake Steps 12
  • Mix well, then wrap it in plastic wrap and put it in the refrigerator for half an hour.
    Coconut Cranberry Moon Cake Steps 13
  • 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.
    Coconut Cranberry Moon Cake Steps 14
  • The mooncake dough was divided into 15 equal portions of about 20 grams each.
    Coconut Cranberry Moon Cake Steps 15
  • 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.
    Coconut Cranberry Moon Cake Steps 16
  • With the position of the tiger's mouth by hand, push the skin around the cake and push it to close the mouth.
    Coconut Cranberry Moon Cake Steps 17
  • After closing, the two hands cut it into a smooth spherical shape.
    Coconut Cranberry Moon Cake Steps 18
  • Wrap all the moon cakes in the mooncake filling.
    Coconut Cranberry Moon Cake Steps 19
  • Take a small ball wrapped in a filling, smash it into a cylindrical shape, and take a little dry flour on the surface.
    Coconut Cranberry Moon Cake Steps 20
  • Then load into the Moon Cake Mould.
    Coconut Cranberry Moon Cake Steps 21
  • The inverted buckle is placed in the non-stick baking tray, and it is easy to press down with ease.
    Coconut Cranberry Moon Cake Steps 22
  • 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.
    Coconut Cranberry Moon Cake Steps 23
  • Into the preheated oven middle layer, baked at 200 degrees for 6 minutes.
    Coconut Cranberry Moon Cake Steps 24
  • 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).
    Coconut Cranberry Moon Cake Steps 25
  • 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.
    Coconut Cranberry Moon Cake Steps 26
  • Delicious cranberry coconut moon cakes is OK.
    Coconut Cranberry Moon Cake Steps 27
  • 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.
    Coconut Cranberry Moon Cake Steps 28
  • The final Coconut & Cranberry Moon Cake
    Coconut Cranberry Moon Cake Steps 29
  • The final Coconut & Cranberry Moon Cake
    Coconut Cranberry Moon Cake Steps 30