Lotus Paste Stuffed Peach Mountain Peel Mooncake

Lotus Paste Stuffed Peach Mountain Peel Mooncake

by Mrs. Strawberry Ambassador

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

5

The Mid-Autumn Festival is coming soon, and the baking circle also has a variety of moon cakes, and I will join in the fun too! Taoshan skin mooncakes are more delicious than expected!

Lotus Paste Stuffed Peach Mountain Peel Mooncake

1. Prepare ingredients and molds

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

2. Divide the peach mountain bark except for the table type into three pieces of 25g and one piece of 35g
Taiwan peach mountain bark divided into: 2 pieces 25g
The filling is divided into: 4 pieces of 35g and 14 pieces of 25g

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

3. Take a pie crust and squash it

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

4. Stuffing

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

5. Take the Taiwanese peach mountain bark and the green tea peach mountain bark. Take half of them to make a two-color pie crust.

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

6. Flatten and put in the filling

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

7. wrap up

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

8. Put in the mold

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

9. Press into the bakeware

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

10. Brush water on the surface (preheat the oven up and down to 160 degrees)

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

11. Put it in the hotter oven, heat 160 up and down, middle level, about 15 minutes

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

12. It is very soft when it is just out of the oven. This is how it looks after cooling. The surface is a bit dry. Keep it tightly sealed. It will be more moisturized later!

Lotus Paste Stuffed Peach Mountain Peel Mooncake recipe

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