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Mid-Autumn Rabbit Mooncakes
INGREDIENTS (Makes about 9 mooncakes):
| Pastry: | FILLING: |
| Butter 80g | Cream cheese 80g |
| Icing sugar 35g | Cranberry 20g |
| Egg 12g | Milk 10g |
| Whipping cream 18g | Coconut flakes 50g |
| cake flour 150g | Milk powder 50g |
| Icing sugar 20g |
PREPARATION STEPS:
1. Prepare the filling first. Soften the cream cheese, mix well, add caster sugar，milk and mix well again. Then add coconut flakes, milk powder, and cranberry pieces, mix well, divide into 24-25g each. Roll them into circles and freeze .
2. Mix softened butter and caster sugar until smooth, add egg and fresh cream, mix well, and then add cake flour to form a dough.
3. Divide the dough into 30g portions, roll them into circles, and refrigerate for 30 minutes.
4. Wrap one ball of filling with one portion of pastry, seal the edges, and shape into a cylindrical shape.
5. Use the remaining pastry to roll two small ears and a rabbit tail, and attach them to the body. Freeze for 30 minutes.
6. Bake at 175 degrees Celsius for about 16-18 minutes. After baking, use food coloring pens or vegetable powder to draw the facial features.
