Matcha Cranberry Peach Mountain Skin Mooncake

Matcha Peach Mountain Bark 500 grams	Cranberry filling 500 grams
Salad oil 14 grams	Cornstarch 12 grams

How to make matcha cranberry peach mountain skin mooncakes

Step 1

Put the cranberry filling into the bowl and knead evenly

Step 2

Divide equally into 25 grams each, roll into a round shape and cover with plastic wrap

Step 3

Put the matcha skin into the basin and knead it evenly

Step 4

Add salad oil and cornstarch

Step 5

Mix the matcha skin and knead until smooth

Step 6

For a 50g mooncake, the skin:filling ratio is 5:5, that is, 25g of skin and 25g of filling. Roll into a round shape and cover with plastic wrap to prevent drying.

Step 7

Matcha skin rolled into discs

Step 8

Wrap the stuffing into a round shape and close it into a round shape

Step 9

Put it into the mooncake mold (you can sprinkle a little hand powder into the mooncake mold and tap out the excess powder to prevent sticking

Step 10

Spray a mist of clean water on the surface

Step 11

Bake in the preheated oven at 150 degrees and then 160 degrees for about 15 minutes.

Step 12

After sealing, leave it at room temperature for 2 days. You can taste the mooncakes when they soften.

Step 13

Matcha Cranberry Peach Mountain Skin Mooncake Cooking Tips

Remarks: Oil and cornstarch are added to the peach skin to make it flexible and ductile, making the peach skin less likely to crack. You can use cornstarch for hand flour. Everyone's oven temperature is different. All the temperature and time given are only for reference and should be combined with your own oven.