Peach Mountain Skin Mooncake

Overview

Momoyama skin originated from Momoyama, Japan. It is secretly prepared from white kidney bean paste, egg yolk, milk, cream and other ingredients. It is famous for its delicate taste. Applying Momoyama cake crust to mooncakes has changed the tradition of using wheat flour to make mooncake crusts. Peach mountain skin mooncakes are beautiful and easy to make. This peach skin mooncake is based on milk peach skin and adds brightly colored powder. It is delicious and eye-catching.

Tags

• pastries
• home cooking
• mid-autumn festival
• golden cheese powder
• hokkaido milk peach mountain peel
• lotus paste filling
• matcha powder
• milk raisin filling
• purple sweet potato starch
• red bean paste filling
• red yeast rice powder

Ingredients

Steps

1. 1 Divide 500 grams of Taoshan peel into four parts, take one part of the milk Taoshan peel, and add an appropriate amount of golden cheese powder.

   

2. 2 Knead vigorously with your hands.

   

3. 3 Completely blend the powder and peach bark. In this way, the yellow peach skin is ready.

   

4. 4 Add matcha powder, red yeast rice powder, and purple sweet potato powder to the other three parts of Momoyama peel respectively, and knead the milk Taoshan peel and powder in the same way. In this way, the four colors of peach mountain skin are ready. Cover with plastic wrap and set aside.

   

5. 5 Divide each filling into 35g portions. Cover with plastic wrap and set aside.

   

6. 6 Weigh each color of peach bark at 15g/piece. (I make it according to the ratio of skin: filling = 3:7. For example, a 100-gram moon cake has 30 grams of Taoshan skin and 70 grams of filling. A 50-gram moon cake has 15 grams of Taoshan skin and 35 grams of filling).

   

7. 7 Shape the skin into a semi-round ball with your hands and add the filling. Hold the filling with the thumb of one hand, and slowly push upward with the thumb of the other hand.

   

8. 8 Slowly close the mouth and then use your hands to make a round shape.

   

9. 9 Place into the mooncake mold and fill the mooncake mold.

   

10. 10 Put the wrapped mooncakes into the mold and press with a little force.

    

11. 11 Carefully unmold and place on baking sheet. Preheat the oven to 170 degrees and bake for 10-15 minutes.

    

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