Matcha Cranberry Peach Mountain Skin Mooncakes

Name: Matcha Cranberry Peach Mountain Skin Mooncakes
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Matcha peach mountain bark; 500g Cranberry Stuffing; 14g Salad oil; 12g corn starch

by Chen Long

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

[Momoyama skin mooncakes] Originated in Momoyama Prefecture, Japan, it is a new type of mooncakes that can be baked or wrapped and eaten directly. In fact, Momoyama skin is also a kind of filling, so Momoyama mooncakes are actually a special kind of "filling with stuffing" moon cake

Ingredients

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.