Momoyama Skin Mooncakes

Name: Momoyama Skin Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g White bean paste; 25g butter; 1 piece Salted egg yolk; 0.5g salt; Some milk powder; a little Matcha powder; a little cocoa powder; A few drops Rose essence; 300g Custard filling

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Momoyama mooncake cake crust is refined with traditional Japanese golden peach hill bark. It has a unique flavor. The peach hill bark originated from Momoyama, Japan. It is made of white kidney bean paste with egg yolk, milk, cream and other ingredients. . The application of Taoshan cake crust to moon cakes has changed the tradition of using wheat flour as moon cake crust. Today, the color of Taoshan moon cakes is richer and there are more types of fillings! It happens that there is a bag of white bean paste left at home. I originally bought it for decorating flowers, so let's try to make your own peach mountain bark! "

Ingredients

200g White Bean Paste
25g Butter
1 piece Salted Egg Yolk
0.5g Salt
Some Milk Powder
a little Matcha Powder
a little Cocoa Powder
A few drops Rose Essence
300g Custard Filling

Momoyama Skin Mooncakes

1. White bean paste

2. Add the melted butter and a little salt and mix well

3. Stir in the salted egg yolk after sieving

4. Then add an appropriate amount of milk powder and stir evenly into a non-sticky crust, let it stand for half an hour

5. Divide the finished crust into 3 portions, add matcha powder, cocoa powder, rose essence, and form three-color small groups, 25 grams each

6. Ready-made custard filling, press 25g each round and set aside

7. First take a small ball of matcha, squeeze it, and put on the custard filling

8. Wrap it up and close it, put it in the moon cake mold, I paint some oil

9. Buckle upside down on a baking sheet lined with greased paper

10. These are three finished semi-finished products

11. Put it in the preheated oven at 165 degrees and bake for 15-20 minutes

12. Put it in the preheated oven at 165 degrees and bake for 15-20 minutes

Tips:
It’s the first time to learn how to make it, and I have never tasted authentic. It just feels good, but the custard filling I bought is sweeter, so it must be paired with tea! Otherwise it's too sweet. It's better to wait for a day to return to the oil and taste better