Matcha Peach Mountain Skin Mooncake

Overview

Adding matcha powder to the original peach skin mooncakes greatly improves the appearance, is beautiful and delicious, and is very good. For the specific method of making original peach skin, you can refer to the previous recipe, and I will not post the detailed steps here.

Tags

• baking
• custard filling
• edible oil
• matcha powder
• original taoshan peel

Ingredients

Steps

1. 1 Add matcha powder to the original Momoyama bark and stir evenly

   

2. 2 Take 20 grams of custard filling and knead it into small portions

   

3. 3 Take another 20 grams of peach skin, wrap the custard filling into a large dough

   

4. 4 Apply an appropriate amount of cooking oil on the dough and the mooncake mold, put the wrapped dough into the mooncake mold, and press out the mooncake shape. Heat up and down at 160℃ for 12-20 minutes. After baking, you need to return the oil and eat it after three days!