Watermelon Peach Mountain Skin Mooncake
1.
The original peach mountain bark is divided into 90g and placed on a plate for later use. Add two drops of red velvet liquid to the remaining 160g original peach mountain bark and knead well.
2.
Then add an appropriate amount of cooked black sesame seeds and knead well.
3.
In this way, we get three colors of peach mountain bark. The outermost matcha flavor, the original flavor in the middle, and the innermost red.
4.
Divide the three colors of peach mountain bark into 8 equal parts. One portion of matcha flavor is 20g, original flavor is 11g, and red flavor is 20g.
5.
Take an original peach mountain bark and squash it, and put a red peach mountain bark in the middle.
6.
Wrap it in the same way as a bun, remember to be even.
7.
In the same way, squash the matcha-flavored Momoyama bark and put on the mooncakes just wrapped.
8.
Wrap the mooncakes and shape them into an oval at the same time.
9.
Add a little hot water to the cocoa powder to melt, and use a brush to draw the lines on the watermelon mooncakes.
10.
. Put it into the preheated oven, heat up and down at 160℃, and bake for 15 minutes.
11.
The baked mooncakes are placed on a drying net to dry, and then sealed and returned to the oil.
12.
After cutting open, you can see the watermelon meat.
Tips:
1. If there is no red velvet liquid, you can use red yeast powder to color.
2. You can also add matcha powder with the original peach mountain bark to make your own matcha peach mountain bark.
3. When drawing watermelon lines, you can add a little bamboo charcoal powder to make the color darker.
