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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.
