1. Prepare the peach mountain bark.
2. Divide the peach mountain bark into 15 grams each and fill 35 grams each.
3. The peach mountain skin is flattened and stuffed.
4. Use the tiger's mouth to wrap the stuffing
5. It's packed.
6. Sprinkle some low powder on the moon cake mold, and then knock out the excess powder. Be sure not to have too much powder. Thin layer. Put the wrapped peach mountain skin mooncake into the mold, and then press the pattern on the Yangchen rectangular nougat baking pan.
7. After all is pressed, spray a little bit of water with a spray bottle. Don't spray too much.
8. Preheat the oven at 160 degrees and bake the middle layer for 12 minutes. Let cool, and seal for 2-3 days to return the oil.
Tips:1. The oven has different tempers, so the temperature and time are for reference only.
2. If 15 grams of skin is not good enough, you can use 20 grams of skin and 30 grams of filling in a ratio of 4:6.
