Super High-value Peach Mountain Skin Mooncakes

Super High-value Peach Mountain Skin Mooncakes

by s sister-su

4.8 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

A super high-value moon cake, although the process is a bit ill-adjusted, it can be described as hard but happy. But when the colorful moon cakes appear, the joy is really beyond words, and there is definitely a kind of reluctance. Feeling of the mouth.

Super High-value Peach Mountain Skin Mooncakes

1. First prepare the fillings, each weighing 30 grams, just choose the taste you like. I bought the fillings and added some cranberry tangerine peels to increase the flavor.

Super High-value Peach Mountain Skin Mooncakes recipe

2. The milk peach mountain bark is divided into 4 parts, of which 3 parts are added with 4 grams of matcha powder, 4 grams of purple potato powder, and 4 grams of red yeast rice powder.

Super High-value Peach Mountain Skin Mooncakes recipe

3. Knead separately, add 1-2 drops of oil if it feels particularly dry. Be sure to knead well.

Super High-value Peach Mountain Skin Mooncakes recipe

4. Divide the crust, the total weight of each crust is controlled at about 20-22 grams. First choose the flower piece you want to use, and then divide it according to the shape of the flower piece and the color you want to match. The process is a bit sad. Because the production time is a bit long later, so the cake crust is covered with wet gauze to avoid dryness and cracking, which will affect the later production.

Super High-value Peach Mountain Skin Mooncakes recipe

5. To pack mooncakes, here are two ways to briefly introduce:
If only two colors are mixed at will, then pick two crusts of different colors, knead them together (don't knead them too much), and squash them.

Super High-value Peach Mountain Skin Mooncakes recipe

6. Put the fillings on.

Super High-value Peach Mountain Skin Mooncakes recipe

7. Wrap the stuffing slowly in a circle with the tiger's mouth in your right hand.

Super High-value Peach Mountain Skin Mooncakes recipe

8. Close your mouth and rub it round.

Super High-value Peach Mountain Skin Mooncakes recipe

9. Put it into the mooncake mold with the flower slices in advance, and gently squeeze it first.

Super High-value Peach Mountain Skin Mooncakes recipe

10. Then directly press the flower shape on the baking tray.

Super High-value Peach Mountain Skin Mooncakes recipe

11. If it is a match, for example, do some flower styling.

Super High-value Peach Mountain Skin Mooncakes recipe

12. First press the small dough directly on the flower shape of the flower piece, and use a toothpick to further outline the edge to remove the shape burrs.

Super High-value Peach Mountain Skin Mooncakes recipe

13. Then put the flower piece into the mold.

Super High-value Peach Mountain Skin Mooncakes recipe

14. Finally put in the stuffed dough.

Super High-value Peach Mountain Skin Mooncakes recipe

15. Pressed into shape.

Super High-value Peach Mountain Skin Mooncakes recipe

16. Bake it and spray water once on the surface of the mooncake.

Super High-value Peach Mountain Skin Mooncakes recipe

17. Put it in a preheated oven at 165 degrees and bake for 15 minutes.

Super High-value Peach Mountain Skin Mooncakes recipe

18. The mooncakes that have just been baked are very soft, do not move them immediately, put them on the baking tray and wait for them to cool before taking them out. After cooling, seal them for oil return.

Super High-value Peach Mountain Skin Mooncakes recipe

Tips:


1. I use the pink moon cake mold of Xuechu Kitchen. The mold is very easy to use. There is no oil or powder in the process of making, and the demoulding is also very smooth.
2. The ratio of skin fillings I use is roughly controlled at 4:6. You can choose the distribution of skin fillings according to your preferences.
3. It is recommended to buy milk peach mountain bark, so that you can add your favorite colors to match.

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