Momoyama Skin Mooncakes

Momoyama Skin Mooncakes

by Ting Xiaoting

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Momoyama Bark originated in Momoyama, Japan. It is made of white kidney bean paste with egg yolk, milk, cream and other ingredients secretly blending. It is famous for its delicate taste. The application of Taoshan cake crust to moon cakes has changed the tradition of using wheat flour to make moon cake crust. The method is simple and has become very popular in recent years.

Momoyama Skin Mooncakes

1. First take out the peach mountain bark you need to use and rub it with your hands (not kneading) until the color is even.

Momoyama Skin Mooncakes recipe

2. Divide the kneaded peach mountain bark into 10 portions, each 25g, and knead them into small balls. Prepare less red wine peach mountain bark and eat it at home without adding coloring. After dividing, cover with plastic wrap and set aside.

Momoyama Skin Mooncakes recipe

3. Take out the mooncake filling and rub the filling evenly with the same technique, so that the color of the filling will change a little. Divide the evenly kneaded mooncake filling into 10 portions, 25g each, knead them into small balls, cover them with plastic wrap and set aside.

Momoyama Skin Mooncakes recipe

4. Take a portion of the mooncake skin, flatten it with a scraper, and press it to be thick in the middle and thin on both sides.

Momoyama Skin Mooncakes recipe

5. Pick it up gently, place it on the tiger’s mouth, and put the weighed mooncake filling on it

Momoyama Skin Mooncakes recipe

6. Push up little by little, slowly tighten, and then roll into a cylindrical shape.

Momoyama Skin Mooncakes recipe

7. Prepare the mold, put in the flower piece, pour a little flour into the bucket to prevent sticking, put the cylinder into the mold bucket with the mouth down, and press it on the scraper to form.

Momoyama Skin Mooncakes recipe

8. Place directly on the baking tray after peeling off the film.

Momoyama Skin Mooncakes recipe

9. You can make a little pattern, take a little red wine peach mountain bark, press it on the flower piece, and scrape the extra part with a scraper

Momoyama Skin Mooncakes recipe

10. In the same way, wrap a piece of moon cake, place it in a mold and press it into a baking tray.

Momoyama Skin Mooncakes recipe

11. Preheat the oven, the upper heat is 180 degrees, and the lower heat is 160 degrees. Spray a little water on the surface of the mooncake, put it in the lower layer of the oven, and bake for about 10 minutes. The surface should be slightly hard.

Momoyama Skin Mooncakes recipe

12. Pack when the temperature drops to the hand temperature, and keep it sealed.

Momoyama Skin Mooncakes recipe

Tips:

1. If the peach mountain bark is stored in the refrigerator, it must be taken out to warm up before making, and knead it for a longer time to make it warmer and softer before making it, otherwise it will easily crack.
2. Do not directly press on the silicone pad when pressing the film, use a scraper to pad it, otherwise it will not be easy to form.

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