Low sugar cranberry peach bark 100 grams Low sugar matcha peach bark 10 grams
Low sugar black sesame paste 135 grams Custard filling 15 grams
Cooked cake powder A little
How to make custard-yellow, black sesame and persimmon mooncakes Illustration of how to make Haoyituou's custard and black sesame persimmon mooncakes 1

Step 1

The average portion of cranberry peach mountain peel is 20 grams, and the average portion of matcha peach mountain peel is 2 grams.A small portion of black sesame paste is divided into 27 grams. Illustration of how to make Haoyituou's custard and liquid black sesame and persimmon mooncakes 2

Step 2

Prepare a persimmon mooncake mold and apply a thin layer of cooking oil inside the mold to prevent it from sticking. Illustration of how to make Haoyituou's custard and liquid black sesame and persimmon mooncakes 3

Step 3

Put the custard filling into a piping bag, the actual dosage will be about 15 grams. Illustration of how to make Haoyituou's custard-yellow and runny black sesame and persimmon mooncakes 4

Step 4

Roll the black sesame filling into a round shape and insert your little finger into the middle to make a small hole. Illustration 5 of how to make Haoyituou's custard and liquid heart black sesame and persimmon mooncakes 5

Step 5

Squeeze in about 3 grams of filling. Good intentions of the custard liquid heart black sesame persimmon mooncake recipe illustration 6

Step 6

The closing must be tight to prevent the filling from flowing out.Illustration of how to make Haoyituou's custard and liquid black sesame and persimmon mooncakes 7

Step 7

Cranberry peach mountain peel is pressed into thin slices and wrapped inside. Illustration of how to make Haoyituou's custard and black sesame persimmon mooncakes 8

Step 8

The tiger's mouth slowly tightened, and the mouth was pinched tightly. Good intentions of the custard milky black sesame and persimmon mooncake recipe 9

Step 9

Press the leaves of the persimmon with 2 grams of matcha peach bark (do not exceed 2 grams of matcha peach bark, otherwise the leaves of the finished product will come out and affect the appearance). Illustration of how to make Haoyituou's custard and liquid black sesame and persimmon mooncakes 10

Step 10

Add the prepared cranberries and persimmons. Illustration of how to make Haoyituou's custard-filled black sesame and persimmon mooncakes 11

Step 11

Close the lid part of the mold and press gently to tighten. Illustration of how to make Haoyituou's custard and black sesame persimmon mooncakes 12

Step 12

Gently knock out the persimmon mooncakes (every time you make a mooncake, you must clean off the excess crust on the edge to prevent the second one from sticking, and you can apply a little more cooking oil). Illustration of how to make Haoyituou's custard and liquid black sesame and persimmon mooncakes 13

Step 13

Use a toothpick to gently lift up the leaves to create a three-dimensional shape. Illustration of how to make Haoyituou's custard-filled black sesame and persimmon mooncakes 14

Step 14

Haishi i7 oven preheated for 16 seconds0 degrees. Illustration of how to make Haoyituou's custard and black sesame persimmon mooncakes 15

Step 15

Place the prepared persimmon mooncakes into the baking pan. Haoyituou's Custard Liquid Heart Black Sesame Persimmon Mooncake Recipe Illustration 16

Step 16

Place in the preheated oven, set the upper and lower heat to the middle level, and bake for 10-12 minutes. Pay attention to the mooncakes in the oven and cover them with tin foil if they change color slightly. Illustration of how to make Haoyituou's custard-yellow and runny black sesame and persimmon mooncakes 17

Step 17

Take out the persimmon mooncakes, place them on a drying rack until cool, then store them in the refrigerator. Cooking tips for custard-yellow, black sesame and persimmon mooncakes

If you want to be more vivid, you can rub a little cooked cake powder on the persimmon mooncake to form the frost layer on the surface of the persimmon, so that it will look more like a freshly picked persimmon! In fact, Taoshan skin mooncakes also need to be oiled. In about one to two days, the skin will go from a bit hard when baked to soft and glutinous, which is very delicious. Many people asked me, in fact, the peach mountain skin and mooncake fillings are already cooked, so do they not need to be baked? In fact, it is better to bake it again, so that the shape of the mooncake will not be easily deformed, and it will play a role in setting the shape after drying!