1. Prepare the peach mountain bark for use.
2. Prepare all kinds of mooncake fillings.
3. According to 15 grams of peach mountain skin and 35 grams of moon cake filling, each weighs 12 portions. Each flavor of moon cake filling corresponds to one flavor of peach mountain skin (free matching). The colored peach mountain skin in the middle row is The two flavors of Momoyama bark are combined and kneaded together.
4. Take a Taiwanese peach mountain bark and squash it.
5. Add a taro paste filling.
6. Slowly gather the tiger's mouth upwards, so that the peach mountain skin is evenly wrapped in the taro filling.
7. Tighten the cuff and round it.
8. Put the smooth side down into the 50g mooncake mold of Xuechu, and compact it with my hands.
9. 9. Gently push the moon cake downwards, with a very clear and three-dimensional pattern.
10. In the same way, use colorful peach hills to wrap the stuffing with raw coconut paste.
11. In the same way, use red wine-flavored peach mountain leather to wrap the white lotus paste filling.
12. Evenly lay it in the Ubipie mold of the enrollment kitchen, and spray a little water with a watering can.
13. Preheat the oven 180 up and down, put it into the mold and bake for 12 minutes in the middle and lower layers, and then take it out.
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Tips:All operating steps must be covered with plastic wrap to prevent moisture loss, which directly affects the final product effect.
