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.
If you want to look better, you can stick a layer of sugar on it.
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.