餡料部分: 2個雞蛋, 30克糖粉, 20克玉米澱粉, 40克奶粉, 60克椰絲, 70克蔓越梅干, 20牛油, 200克牛奶 Filling: 2 eggs, 30g powdered sugar, 20g corn starch, 40g milk powder, 60g shredded coconut, 70g dried cranberries, 20g butter, 200g milk

餅皮部分: 玉米糖漿120克, 花生油45克，鹼水3克, 純巧克力35克(無糖), 低筋麵粉180克, 可可粉15克 Crust: 120g corn syrup, 45g peanut oil, 3g lye water, 35g pure chocolate (sugar-free), 180g low-gluten flour, 15g cocoa powder

參考烤制溫度: 360°F烤6分鐘後拿出來刷上牛奶和玉米糖漿, (5克牛奶和3克玉米糖漿混合) 轉340°F再烤12分鐘即可出爐 Reference baking temperature: Bake at 360°F For 6 minutes, then brush with milk and corn syrup (mix 5 grams of milk and 3 grams of corn syrup), turn to 340°F and bake for another 12 minutes before serving