How to make cranberry coconut mooncakes

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  1.Pour the converted syrup into a basin, add sour water and corn oil, and stir evenly

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  2.Add flour

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  3.Knead into a smooth dough, wrap in plastic wrap and refrigerate for an hour

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  4. Divide the cranberry coconut filling into 30g pieces, and divide the refrigerated pie crust into 20g pieces

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  5.Take a pie crust and flatten it, add the fillings, and wrap it up

• 6.Sprinkle flour into the mold and press well

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  7. Arrange them one by one, put them on the baking tray, and spray a layer of water on the surface

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  8.Put it in the oven at 200 degrees for 5 minutes, take it out to dry, brush with a layer of egg wash, and set it at 160 degrees for 20 minutes

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  9.Out of the oven

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  10.Picture

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  11. Leave it sealed for a day or two to allow the oil to return, then you can eat