How to make peach mountain skin mooncakes

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  1.Prepare the ingredients

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  2.Weigh the Taoshan skin and filling separately, 20g for skin and 30g for filling, roll into a small round, cover with plastic wrap to prevent drying (I like to use a 50g mold)



3.Pinch the peach mountain skin into a small bowl shape,

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  4.Put in the filling, hold the filling with your left thumb, and gently push the skin up with your right thumb and index finger to close it

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  5.Use the thumb and index finger of your left hand to close the mouth and gently round it in the palm of your hand

• 6.As shown in the picture, roll it into a high round shape, so it is easier to put into the mold
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  7. Wrap everything up, roll it into a ball, and be sure to cover it with plastic wrap

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  8. There is no need to apply oil or powder on the mold.Use it directly.Just press and lift it neatly, so that the pattern will be beautiful

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  9.Put in the baking pan, preheat the oven to 170 degrees, and it will be ready for 12 minutes

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  10. Talking about the filling, I used custard filling.50g cranberry with 100g red bean paste, 50g salted egg yolk with 100g red bean paste, in order to combine the sweetness and greasy taste of red bean paste, which makes it more refreshing and special.You can choose the fillings you like.