Japanese Momoyama Mooncake

Name: Japanese Momoyama Mooncake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g White bean paste; 30g Plain flour; 12g butter; a little pure water; a little cocoa powder; a little Matcha powder; 100g Chopped nuts

by Moonfall Wu Cry (from Tencent...)

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

It is said that Momoyama mooncakes, also known as Japanese-style mooncakes, are a kind of Japanese wagashi, which originated in Momoyama, Japan. It is made with white kidney bean paste as the main ingredient. It has a delicate taste and is very famous.
The peach mountain bark I bought must have more additives, so I also made the peach mountain bark by myself, referring to Junzhi's prescription. I found that making Taoshan moon cakes is easier, with clearer patterns, more beautiful colors, shorter baking time, and less likely to fail. I made this for the first time, and I felt very successful!
This time I used cocoa powder and matcha powder to make black and green crusts, and mixed them with the original color crusts at will. The finished product feels very beautiful. With the pattern of this Chinese style mold, it feels like jade, right? Looking at it for yourself, does it look like the emperor's jade seal?

Ingredients

450g White Bean Paste
30g Plain Flour
12g Butter
a little Pure Water
a little Cocoa Powder
a little Matcha Powder
100g Chopped Nuts

Japanese Momoyama Mooncake

1. Weigh flour, 200 grams of fried white bean paste and butter to make Taoshan mooncake crust.

2. Knead all the above ingredients into a smooth dough. If it feels dry, add a little water until the crust becomes soft. This is the original Momoyama mooncake crust.

3. If you want to make a colored one, add cocoa powder or matcha powder or red yeast rice powder to the original color crust. You can also add coloring matter. I randomly divide the original color into three parts, add matcha and cocoa powder to the two parts, and knead them into green and black dough. Seal to prevent the crust from drying out.

4. Next, make mooncake fillings. Finely chop the nuts you like.

5. Add the nuts to the remaining 250 grams of white bean paste and mix well to form the nutty white bean paste filling. You can prepare the filling according to your liking.

6. Encrusting. I use a 50g moon cake mold. Generally, the crust and filling can be 3:7, or 4:6, or 5:5, depending on your preference. I weighed 20 grams for the crust and 25 grams for the filling. I think the height of a 45-gram mooncake made from a 50-gram mold is the most beautiful, haha!

7. Flatten the crust and add the filling

8. Slowly push up the pie crust with a tiger's mouth and close the mouth

9. After wrapping, it is molded with a mold.

10. The crust can be a single color, or the two colors can be mixed at will, a total of 20 grams will do. Using the same method and using your imagination, you can finally get the green mooncakes with different patterns, which can be directly pressed into the non-stick baking pan.