Matcha Momoyama Bark and Chestnut Paste Mooncake
1.
The preparation of chestnut paste filling: the peeled and quick-frozen chestnut meat bought from the supermarket, steamed in water, and fried in a non-stick pan with fine sugar and vegetable oil until it is difficult to turn, the water has almost evaporated. Let cool for later
2.
Peach Mountain Bark: After the white kidney beans are steamed in water, add a little milk, egg yolk, milk powder, maltose, white sugar and stir-fry in a non-stick pan until they are troubled. 2 hours. (The photo was deleted by mistake on the phone, I was sweating too)
3.
Divide the peach mountain bark and chestnut paste into small balls of the same size according to the proportion, wrap the chestnut paste with the peach mountain bark, and group them into balls. Into the mold to press out the pattern. I use a mold of 50 grams each, according to the ratio of 2 skins to 3 fillings. The ratio can also be changed according to personal preference
4.
Put it in the oven, and heat the middle layer up and down at 160 degrees for about 10 minutes. I was busy with other things while baking, and forgot to apply the layer of water, ha ha. The color will be more moisturized and beautiful if you apply a layer of water
Tips:
1. Regarding the method of frying stuffing, I have already said in my recipe Cantonese jujube mud mooncakes. The different stuffings are actually similar, so I won’t repeat them.
2. There is no need to brush the egg wash to color the Taoshan skin mooncakes when they are baked. Brush a little water, the color will be more moist and beautiful. Do not set the oven temperature too high, otherwise the color will easily turn white.
3. You can also add chocolate, kumquat, purple sweet potato, white chocolate, etc. to the peach mountain bark. Many flavors are available. The amount of sugar can be adjusted according to personal taste.
