1 package of coffee peach mountain skin
a little matcha powder
a little pumpkin freeze-dried powder
a little purple sweet potato freeze-dried powder
mung bean paste, chocolate walnuts, cream cheese, durian filling.
A few blueberries
Peach Skin Mooncakes
Take milk peach skin fluff as the base, add freeze dried powder and knead it into a crust dough. Step 1 of Peach Skin Mooncake
Weigh 35g of filling and 15g of crust as dosage. Step 2
Or use fruit blueberry filling, jam is fine, total weight 35g. Step 3:Remember, the ratio of filling to skin is 7:3, calculated according to the mass of your mold. For example, if I have a 50g mold, it's 35:15. If you have a 65g or 100g mold, do the conversion yourself. Step 4:Pinch the peach skin into a small pan in your hand and add the filling. 5 Steps to Peach Skin Mooncake
Hold the filling with one thumb and push the bag onto the net with the other thumb. 6 Steps to Peach Skin Mooncakes
In this way, push the bag closed. The other hand is taking the picture, so it's not in the picture. Step 7:How to Refill Your Own Peach Skin Mooncake
If cracks and exposed fissures appear, push and cover them with the surrounding skin. 8 Steps to Peach Skin Mooncakes
Pat a bit of low-flour into the mold or brush it with oil and add the dough and peach mountain skin mooncakes. Step 9
A little pressure, press. 10 Steps to Peach Skin Mooncake
Remove the mold carefully and place the baking sheet Peach Skin Mooncake Step 11
Step 12:How to Dango Peach Skin Mooncake
You don't need to brush your horse. Preheat the oven at 180 degrees and bake for ten minutes. 13 Steps to Peach Skin Mooncakes
Blueberry baked pops can also be served with jam. The flavors are different. Step 14 of Peach Skin Mooncake
Very appealing. NOT. It's delicious and not greasy. Choose a refreshing filling. Step 15 of Peach Skin Mooncake
Taste it with a pot of tea. 16 Steps to Peach Skin Mooncake
Tips
The reason why we use milk peach skin fluff as the base is because it is the most suitable softness, with a soft, hard and sticky skin. Many purchased fillings and skins are too dry, easy to crack, troublesome to wrap, or exceptionally colorful. For example, purple potato peach skin, matcha peach skin, purple, purple, green, green, might as well color it yourself.
Peaches baked for a short time, not suitable for wrapping egg yolks, the red oil of the egg yolks reveals the impact on the color.
Bread machine put corn oil, pour in fried white bean paste, knead for half an hour! This original peach skin velvet done! Homemade peach skin velvet practice
Matcha flavor can increase the amount of matcha powder according to their needs. If you feel the dough is dry after adding matcha powder, you can add a little maltose and oil to blend it, but it should be kneaded completely well before putting in the filling!
Development of coffee-flavored peach skin fluff
I used 80g of original crust, 6g of cappuccino instant coffee powder, and 4g of cocoa powder. First I used 4 grams of oil to mix the cocoa powder with the coffee powder and let the sugar in the coffee powder dissolve properly before kneading it with the white crust until it was fine and ready to use! How to make homemade peach skin fluff
The prepared white crust can be stored in the refrigerator. Use a ziplock bag and pour a small amount of oil!
Don't add water if it dries out during the process, just add a small amount of oil and knead well! Fill and bake in the oven at 170-180 degrees for 10 minutes, let cool completely, 3 days to return to the oil and serve. After baking the surface will be a little bit normal, the oil will be very moist! The matcha powder I used was from Greenland! I made 50g of each, 15g of crust and 35g of filling.