Matcha Momoyama Mooncake
1.
Divide the matcha peach mountain bark and the red bean paste into 25 g portions each for a total of 10 portions, round them, and cover with plastic wrap to prevent air drying.
2.
Put the peach mountain bark on the palm of your hand and press it with your other hand to form a thin circle with a thick center around it. You can also use a rolling pin.
3.
Put the red bean paste on it.
4.
Slowly push the peach mountain bark upward to make it fit the filling, close the mouth with a tiger's mouth, and round it.
5.
Knead into a cylindrical shape, press the 50g moon cake mold in a bowl filled with flour, shake off the excess flour, and put in the moon cake round.
6.
Press down firmly on the non-stick bakeware, lift the moon cake mold, and the moon cake flower shape is completed.
7.
Press directly on the baking tray to prevent the mooncakes from deforming during movement.
8.
Preheat the Dongling K40C oven to 150 degrees (the preheating time takes about 10 minutes), then put the baking tray on the middle and lower level, and bake for about 10 minutes. It does not need to be baked until it is colored, and the peach mountain skin and fillings are cooked. , So low-temperature baking is enough.
9.
After baking, take out the mooncakes, put them in a fresh-keeping box after they are allowed to cool, the mooncakes that have just been baked are a bit softer, and harder after they are cooled, they can be eaten after they are left at room temperature for one day to return to the oil.
