1. Prepare the peach mountain skin and mooncake fillings
2. Knead each peach mountain bark into 20 grams each, and if you want to make a mixed color, knead it into 10 grams each
3. The red bean paste is divided into 30 grams each, (if the egg yolk is wrapped, add the egg yolk and weigh 30 grams each)
4. Match the color of the peach mountain skin, this is random, you can match it whatever you want
5. Take a peach mountain bark, press it into a thin slice with a thicker edge in the middle, put the filling, use the tiger's mouth between your thumb and index finger to push the peach mountain bark up until it is closed.
6. And then form a ball
7. Use the prepared mold to press the shape, without the aid of flour, will not stick
8. Put it into the baking tray and spray a layer of water, or use a brush to gently brush a layer of water on the surface. Do not spray or brush too much
9. Preheat the oven to 160 degrees, and fire the middle layer up and down for about 15 minutes
10. The baked mooncakes are kept in a sealed container after cooling, and they return to the oil after 3 days. I ate a few as soon as they came out of the oven. They were delicious
11. Finished product
12.
