Fancy Momoyama Mooncakes

Overview

Momoyama mooncakes are a type of Japanese wagashi. The crust is made of traditional Japanese golden Momoyama skin and has a unique flavor. Momoyama skin originated from Momoyama, Japan. It is secretly prepared with white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake skin to mooncakes has changed the tradition of using wheat flour to make mooncake skins. Today's Momoyama mooncakes are richer in color and have more types of fillings. Ingredients (just for example, the amount here is 8 pieces): Crust: 200g cheese peach skin, appropriate amount of red wine peach skin, appropriate amount of matcha peach skin Filling: 104g pineapple filling, 96g red wine cranberry filling

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• cheese peach mountain crust
• matcha peach mountain bark
• pineapple filling
• red wine cranberry filling
• red wine peach skin

Ingredients

Steps

1. 1 Divide the pineapple filling into 8 parts, each weighing 13g; similarly, divide the red wine cranberry filling into 8 parts, each weighing 12g

   

2. 2 Make a crust with the earthen pineapple filling, and wrap the red wine cranberry filling inside

   

3. 3 Wrap and seal, roll into a ball and set aside

   

4. 4 Divide the cheese peach skin into 8 portions, each weighing 25g

   

5. 5 Wrap in previously processed pineapple-cranberry filling

   

6. 6 Wrap and seal, roll into a ball and set aside

   

7. 7 Take a little red wine and matcha-flavored Momoyama peel, knead until soft and set aside

   

8. 8 Take a mooncake flower piece, embed your favorite color into the shape (for example, red for the flowers, green for the stems and leaves), then remove the excess and smooth it

   

9. 9 Put the flower pieces into the mold and set aside

   

10. 10 Take a previously wrapped mooncake base and squeeze it slightly to fit the shape of the mold

    

11. 11 Then put the cake base into the mold and press firmly

    

12. 12 Then roll out the cake base, the shape is pressed, and the colors on the surface are also glued

    

13. 13 Follow the above method to prepare the rest of the cake base in sequence (you can change the taste of the crust and filling according to your preference), then place the prepared cake base into the baking pan, and then spray a layer of water on the surface of the cake base

    

14. 14 Then put the baking sheet into the middle rack of the preheated oven, 160 degrees for about 12 minutes

    

15. 15 Leave to cool and then store in a sealed container