Matcha Cranberry Peach Mountain Skin Mooncakes
1.
Put the cranberry filling in the basin and knead evenly
2.
Divide equally into 25 grams, roll round and cover with plastic wrap
3.
Put the matcha skin into the bowl and knead evenly
4.
Add salad oil, corn starch
5.
Mix the matcha skins and knead until uniform
6.
50 grams of moon cakes per skin: filling 5:5, that is, 25 grams of skin, 25 grams of filling, round-shaped cover plastic wrap to prevent drying
7.
Roll the matcha skin into a round piece
8.
Wrap round fillings and round the mouth
9.
Put it into the moon cake mold (you can sprinkle a little hand powder in the moon cake mold, and knock out the excess powder to prevent sticking
10.
Spray water mist on the surface
11.
Put it in the preheated oven and heat up to 150 degrees, lower the heat to 160 degrees and bake for about 15 minutes.
12.
After sealing, leave it at room temperature for 2 days, wait for the mooncake to soften and taste
Tips:
Remarks: The addition of oil and corn starch to the peach mountain bark is flexible and ductile, making the peach mountain bark less prone to cracking. Corn starch can be used for hand powder. Everyone's oven temperature is different, all the given temperature and time can only be used as a reference, you should combine your own oven.
