Momoyama Skin Mooncakes
by Dai Daiai Baking
Favorite
Difficulty
Easy
Time
30m
Serving
2
Momoyama skin mooncakes
1. After opening the golden peach mountain bark, knead it evenly. Open the purple sweet potato filling for later use.
2. This mold has a capacity of 50 grams, and the ratio of the skin to the filling is 1:1, so weigh 25 grams of golden peach mountain skin and 25 grams of purple potato filling.
3. Take a portion of the stuffing and wrap the stuffing in the skin according to the method mentioned above.
4. When packing, slowly push up the tiger’s mouth
5. Until sealed
6. After wrapping, in order to make it easier to take off the film, the surface of the mooncake ball is stained with anti-stick hand powder.
7. Put the mooncakes into the mold, and then peel off after pressing.
8. This is the case after stripping. The latter are all done this way, what color you want, just choose the corresponding peach mountain bark. Bake for 15 minutes and it’s fine. Mooncakes with peach mountain skin will be darker after returning to the oil.
