Moon Cakes with Roses
1.
Prepare the ingredients.
2.
Take out the chestnut puree and peach mountain bark and divide them into small pieces.
3.
Let's make a group tour first.
4.
Then I weighed it. The fillings I used were 20 grams each, and the total weight of the skins was about 35 grams (because a packet of peach mountain skin made 6 flowers in total).
5.
Roll the cherry peach mountain bark into thin slices. If it is not easy to roll, you can cover it with plastic wrap.
6.
Take a round tool to press out the disc.
7.
Cut in half with a scraper.
8.
Take a well-rounded filling, flatten the bottom and place it firmly, and start to wrap the filling with half-round peach mountain skin in a staggered manner, gathering one piece in the middle so that the filling is not exposed in the middle.
9.
Continue with steps 7 and 8, the petals are staggered and wrapped, and the bottom can be pinched by hand. If it is too dry, you can add a little water to pinch it tightly.
10.
Take an appropriate amount of matcha peach mountain bark, pinch a leaf shape, and press out the veins with a scraper.
11.
Place the leaves around the flowers and pinch them together.
12.
Make all the flowers in turn, spray a layer of moisturizing water before putting them in the oven, this formula can make 6 flowers, and the 100g blister box just puts down.
13.
Bake it in the preheated oven at 140 degrees for 10 minutes.
14.
Finished product.
Tips:
The fire should not be too high, otherwise the petals will be burnt. The specific time and temperature of the oven should be adjusted flexibly according to your own oven.