The simplest Taoshanpi moon cake, with thin skin and many fillings, can be eaten wave after wave to solve the problem.
The moon cake season is coming. In fact, to tell the truth, our family of three is really unified, that is, none of us like to eat moon cakes, so the moon cake season seems to have nothing to do with us. But once in the baking pit, I occasionally made some moon cakes to taste.
I am different from others. Many people like to eat egg yolk or five kernels, but I just like to eat all kinds of fruit flavors. Staying at home these two days is really boring. So, I began to prepare some moon cakes and try them myself. After thinking about it, I didn't want to make it too complicated, so I made an ultra-simple peach skin velvet and bought a taste that I liked and that children liked.
Taoshanpi moon cake
Ingredients: 500g of Taoshanpi (I used 50g of moon cake mould and made 20 pieces according to the ratio of 1: 1) and 500g of stuffing (250g of pineapple and 250g of mango cheese).
Specific practices:
Prepare all the materials first, and wash and dry the moon cake mold in advance.
First, prepare mooncake skins, 25g each, weigh them and knead them into balls.
Then prepare the stuffing in the same way, which is also 25 grams each. After all these are ready, you can start wrapping moon cakes.
Prepare a piece of plastic wrap, first squash a piece of moon cake skin, put the plastic wrap on it, and roll the moon cake skin into thin skin with a rolling pin.
Take the stuffing and put it in the middle of the crust, slowly wrap it, then tidy it up and seal it, and knead it into a smooth ball.
With your favorite mold, you can brush a little oil or dry flour and put the moon cakes in it.
And then press-molding. My mold is 50 grams, which is very suitable for this kind of moon cake that we don't like very much. It tastes good.
Make all the moon cakes in turn in the same way. I put it in two baking pans, so it's time to preheat the oven.
Before entering the oven, remember to spray some water on the surface of the moon cake to prevent the surface from cracking when baking. Fire 180 degrees, I baked 15 minutes.
After taking it out, brush a little cooking oil on the surface and put it at hand temperature, and then package it. It will be better to return oil in a couple of days.
As for the difference between peach skin and ice skin, generally speaking, the peach skin is made of white kidney beans. Remove the top skin, soak it in water until it can be broken, cook it in a pressure cooker, mash it and sieve it. Add milk powder and sugar, and fry until dry. Generally, add cream, condensed milk and corn oil to the ice skin, stir well and knead into smooth dough. Next time I will make an iced moon cake to share with you!
Without cooking, you can also make a super-easy Taoshanpi moon cake!