Matcha Bean Paste Momoyama Mooncake

Matcha Bean Paste Momoyama Mooncake

1. Take out the red bean paste

2. Knead with both hands for a while

3. Divide into 8 portions, each weighing about 25g, and roll them into round balls for use

4. Take a matcha-flavored peach mountain bark

5. Knead it with both hands for a while

6. Divide into 25g each and make rounds

7. Take a matcha skin and press it in the center with your thumb to make a pit

8. Put in a bean paste

9. Slowly rub the skin upwards to make it evenly cover the filling

10. Until the end is wrapped and sealed

11. Wrap all the skins and fillings in turn

12. After placing it in the baking tray, put the mold on the outside of the wrapped pie, and press down to form a pattern

13. Press all the cake blanks into a pattern in turn

14. Spray a thin layer of water on the surface

15. Put it into the middle layer of the preheated oven, and bake at 160 degrees for about 12 minutes

16. Just put it out and keep it cool and sealed

Tips:

1. The peach mountain bark and the fillings used are all ready-made, so it is very simple to make;
2. Here I use a 50g moon cake mold, the skin filling is made according to 1:1, so when dividing the material, the weight of the skin and filling is 25g/piece;