Super High-value Peach Mountain Skin Mooncakes
1.
Divide the milk peach mountain skin into 6 portions, add various powders, and knead them evenly.
2.
Next, divide the peach mountain bark into 20 portions according to 15g each, and spheronize them for later use.
3.
Divide the white bean paste stuffing into 3 portions, add the flour and jam respectively, and knead the same and set aside. Each filling is 35g, divided into 20 parts, and rounded separately for later use.
4.
Take out a peach mountain pastry, press it into a thick pie crust in the middle and thin on both sides, and put the filling in the middle of the crust. Turn it over and gather the skin so that it is close to the filling.
5.
Press the filling with the thumb of one hand, push the crust up with the other hand, make it close to the filling and slowly climb up, finally close the mouth and round it.
6.
Wrap all the mooncakes one by one.
7.
Take out the moon cake mold, put in the flower piece, and jam it. Knead the moon cake dough into a cylindrical shape slightly, put it in a mold, and press it harder.
8.
Lift the mold gently, and a beautiful mooncake will be printed.
9.
All moon cakes are pressed according to this method. (You can start to preheat the oven before pressing the mooncakes, and fire up and down at 190℃).
10.
Put the printed mooncakes on the baking tray, put them into the preheated oven, heat up and down at 170℃, middle level, and bake for 15 minutes.
11.
After the baked moon cakes are allowed to cool slightly, they are transferred to the drying net, and they are kept to cool, and then sealed and stored.
12.
Pattern 1: Mix two different colors of peach mountain bark together, be careful not to knead it too evenly, then round, use a mold to press out the pattern, so as to get the marbled peach mountain bark.
13.
Pattern 2: You can first take a little white peach mountain skin, press it on the pattern part of the mold, and then press in other colors of the peach mountain skin moon cake, so that it is a moon cake with a different pattern and background color.
14.
Pattern 3: There is also the simplest one-color peach mountain bark, which is also beautiful without any mixing and matching.
Tips:
1. Fillings can be added according to your own preferences. It is best to add various powders. If you want to add jam, remember that it must be a very thick jam. You can also directly use red bean paste filling, lotus paste filling and the like.
2. I use Xuechu 50g moon cake mold, the ratio of skin: filling is 3:7, this ratio is easier to pack. You can adjust it to 2:8 according to your preference.
3. The baked mooncakes can be eaten after returning to the oil in one day, and they can be sealed and stored at room temperature.
4. The recipe can make 20 peach mountain skin moon cakes.
