Mid-Autumn Festival Chinese Dessert-Peach Blossom Cake

Overview

The Mid-Autumn Festival is approaching, and everyone is reunited under the full moon! Mid-Autumn Festival moon viewing should be accompanied by mooncakes 🥮. Today I’m going to share a delicious flower and moon viewing treat - Peach Blossom Cake🌸🌸🌸 Peach Blossom Cake is one of our traditional pastries. The peach blossom cake has a crispy and sweet outer shell and a delicate and soft interior. [The peach blossoms bloom in full bloom] It’s like flowers blooming on the dining table, it’s so delicious. Come and learn now!

Tags

• pastries
• baking
• afternoon tea
• egg yolk liquid
• high gluten
• lard
• low gluten flour
• monascus
• red bean paste
• sesame
• powdered sugar
• water

Ingredients

Steps

1. 1 Knead all the ingredients for the water-oil dough into a smooth dough, knead a few more times. It’s best to knead until the glove film comes out.

   

2. 2 After taking out the glove film, divide the oily and watery skin into small portions of equal size, cover with plastic wrap and let them rise. At this time, mix all the ingredients for the pastry evenly and divide into small portions, cover with plastic wrap and let rise. Time 30 minutes.

   

3. 3 Take out a piece of water-oil dough and use your palms to press it into thin slices just enough to put the pastry inside.

   

4. 4 Wrap the pastry like a bun.

   

5. 5 Cover the wrapped ingredients with plastic wrap, seam side down, and rest for 20 minutes.

   

6. 6 Grease the cutting board, take a piece of dough and roll it into an oval shape with your hands, then use a rolling pin to gently roll it into the shape of ox tongue.

   

7. 7 Roll it up slowly from top to bottom. Don't worry about uneven color at this time.

   

8. 8 Process the other ingredients in sequence, cover all with plastic wrap with the seams facing up and let stand for 15 to 20 minutes.

   

9. 9 Take out a potion with the seam facing up.

   

10. 10 Eat it and grind it into the shape of beef tongue. This time you can find that the color is very even.

    

11. 11 Still roll it up gently from top to bottom.

    

12. 12 Cover with plastic wrap and let stand for 15 to 20 minutes.

    

13. 13 Divide the mung bean paste into small portions, knead into a ball and set aside.

    

14. 14 I forgot to take pictures after the steps. Take the risen dough with the seam facing up, pinch both ends toward the middle and flatten with your palms. Gently roll into thin slices, wrap the bean paste filling in, cover with plastic wrap with the seams facing down for 10 minutes.

    

15. 15 Take a small amount and flatten it gently with the palm of your hand. You can use a bottle cap to place it in the middle. Cut 6 knives on the side and pinch it into petals. Make two cuts on the petals without piercing them. It should be about the depth of bean paste. Brush the center with egg yolk liquid and sprinkle sesame seeds to decorate the stamens.

    

16. 16 Once everything is done, preheat the oven to 180 degrees.

    

17. 17 Place in the middle rack of the oven and bake at 180°C for 30 minutes.

    

18. 18 Crispy and delicious peach blossom cake served with peach blossom stuffing. Perfect.