Red Bean Momoyama Mooncake

Overview

Momoyama mooncakes are made of white kidney bean paste, egg yolk, milk, cream and other ingredients. The cake is world-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. This time, the red bean Momoyama mooncake has a crust with cherry, chocolate, matcha and cheese flavors. Compared with traditional mooncakes with wheat flour pastry skin, mooncakes with peach skin pastry have a more pure taste, are sandy in texture, soft and crispy in taste, and have clear surface patterns, sharp edges and no fillings exposed.

Tags

• baking
• good looks
• mid-autumn festival
• autumn recipes
• cheese peach mountain crust
• cherry peach mountain peel
• chocolate peach mountain bark
• matcha peach mountain bark
• red bean paste

Ingredients

Steps

1. 1 Ingredients: Peach mountain skin and red bean filling. You can make it yourself or buy it ready-made. The mold is a 50g mooncake mold.

   

2. 2 Red bean filling is 30 grams each, pure color peach skin is 20 grams, and mixed color peach skin is 5 grams each, making up 20 grams each. Prepare 10 portions each of skin and filling.

   

3. 3 Flatten the peach skin and wrap it with red bean filling.

   

4. 4 No need to dip it in dry powder, just roll it into a round shape and put it into the mold.

   

5. 5 Pressed mooncakes.

   

6. 6 Place the pressed mooncakes into the baking pan.

   

7. 7 Preheat the oven to 180 degrees for 5 minutes, then place the middle layer and bake for 10-15 minutes.

   

8. 8 After taking it out of the oven, cool it to room temperature.

   

9. 9 Place in a mooncake box and keep refrigerated. Please consume within 1 week.