Cranberry Mooncake First Launch

Name: Cranberry Mooncake First Launch
Yield: 4 servings
Cuisine: Baking
Ingredients: 128 g low-gluten flour; 102 g Inverted syrup; 37 g Peanut oil; 1.7 g alkaline water; 420 g Cranberry mooncake filling

Cranberry Mooncake First Launch — low-gluten flour, inverted syrup and peanut oil, baked until golden and tender. A great choice for family gatherings or a weekend treat.

0 minNewEasy Baking Bake Sweet & Sour

Instructions

1
Ingredients: 128g low-gluten flour, 102g invert syrup, 37g peanut oil, 1.7g lye water, 420g cranberry mooncake filling.
2
Pour the alkaline solution into the invert syrup and stir evenly.
3
Add the oil and stir evenly.
4
Pour in the flour.
5
Mix into a uniform dough, wrap it with plastic wrap, and let it rest for half an hour.
6
Divide the dough filling into 14 equal portions.
7
Take a piece of dough, flatten it, and put in the filling.
8
Push the dough upwards, wrap it well, and seal the opening.
9
Do them one by one and roll them into balls.
10
Place it into the mould for sprinkling powder.
11
Place it on the counter and press it down firmly.
12
Lift the mold and gently demold.
13
Place into the baking tray, spray water on the surface, put it into the preheated oven on the middle rack, with the top heat at 200°C and the bottom heat at 170°C, and bake for about 5 minutes.
14
After setting, take it out and brush the surface with egg wash. Put it back in the oven and bake for about 15 minutes.
15
Golden on the surface, fresh out of the oven.