Peach Hill Skin Mooncake is a traditional Cantonese mooncake, which is characterized by its crispy crust and rich and varied fillings. During the production process, baking or not baking will have some differences on the final taste and texture.

1. Baking: When you bake Peach Hill Skin mooncakes, the outer layer of the crust becomes crispier and the inner filling becomes softer due to the high temperature. During the baking process, the color of the crust will turn golden brown and give off a rich aroma.

2. No baking: If not baked, the crust of the Peach Hill Skin Mooncake will remain relatively soft and sticky, and will not be crispy. In this case, the color of the crust will be whiter and the inner filling will have some degree of softness.

Overall, baking a peach mountain crust mooncake will result in a crispier crust and a softer, more flavorful interior. Unbaked peach skin mooncakes, on the other hand, maintain more of the characteristics of the original ingredients, with a softer crust and a more original filling.

Depending on one's taste preference, one can choose to bake or not bake the peach skin mooncakes. However, it is important to note that both baking and non-baking require proper handling and selection of ingredients to ensure the quality and taste of the food.