Rose mooncake

Overview

Because I love beauty, I like my daughter, I like to dress her up beautifully, I like to buy her pink things, I like her to be like a little princess in a fairy tale, so I will not hesitate to choose pink when choosing many items, because I know that my daughter likes it. After using the oven for many years, the color is always relatively single, and I always hope that the color of the oven will be richer. I don’t know when the oven gradually became more colorful. Every color of pink and blue is eye-catching. Although I am already old, I still have a girlish heart. Pink I have a lot of colorful tools, but I just need a pink oven to match them. Then Jiuyang came up with the pink and tender pink bakery, which really made me happy. Fortunately, I applied for a trial. My pile of pink tools finally summoned a pink oven. From now on, it will be me My little girl has a special oven, but she can’t complete the entire trial process by herself, so I, the mother, will help complete it. Let’s go on a parent-child baking trip. What sweet pink memories will be recalled when Chen Chen grows up in a few years! In the past two days, I have been trying out the oven every day and doing my own makeup. My beauty has already surpassed that of me back then. Because we are doing parent-child baking, in order to cultivate children's interests, we need to do something simple to build up children's confidence. Thinking that the Chinese Valentine's Day and Mid-Autumn Festival are coming soon, we thought of making some holiday delicacies to warm up in advance. The two festivals were combined to make this Rose Peach Mountain Mooncake. It is simple and fast to make, and is very suitable for parent-child baking. Mooncakes that feel like handmade mooncakes are also stress-free for children. The final product is so amazing that I can't bear to ruin the beauty.

Tags

• home cooking
• good looks
• creative dishes
• afternoon tea
• students
• cherry peach mountain peel
• fragrant chestnut puree
• matcha peach mountain bark

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Take out the chestnut puree and peach mountain peel and break them into small pieces.

   

3. 3 Let’s get together first.

   

4. 4 Then weigh it. The fillings I used are 20 grams each, and the total weight of each skin is about 35 grams (because a pack of Momoyama skins makes a total of 6 flowers).

   

5. 5 Roll the cherry peach skin into thin slices. If it is difficult to roll out, you can cover it with plastic wrap.

   

6. 6 Take a round tool and press out the disc.

   

7. 7 Cut in half with a spatula.

   

8. 8 Take a ball of stuffing, flatten the bottom and place it firmly. Start wrapping the stuffing with semi-circular peach skins, gathering them together in the middle so as not to expose the stuffing.

   

9. 9 Continue steps 7 and 8, stagger the petals and wrap them all the way down. Pinch the bottom tightly with your hands. If it is too dry, add some water and pinch it tightly.

   

10. 10 Take an appropriate amount of matcha peach bark and shape it into a leaf, and use a scraper to press out the leaf veins.

    

11. 11 Place the leaves around the flower and pinch them together.

    

12. 12 Make all the flowers in turn, spray a layer of water to moisturize before putting them in the oven. This recipe can make 6 flowers, and the 100g blister box can be placed just right.

    

13. 13 Bake in the preheated oven at 140 degrees for 10 minutes.

    

14. 14 If you want it to look better, you can stick a layer of sugar on top.