Peach Mountain Skin Custard Mooncake

Sundile Omega-3 Fresh Egg Liquid 75g 75 grams	White sugar 40g
Cream 45g	Coconut milk 30g
Chengfen 20 grams	Low gluten flour 20 grams
Milk powder 15 grams	Salted egg yolk 25 grams
Melted butter 22 grams	Moon cake skin part
Low sugar milk peach bark 100 grams	Matcha powder 3 grams
Strawberry powder 3 grams

How to make peach mountain skin and custard mooncakes

Step 1

Prepare all ingredients first

Step 2

Pour in cream

Step 3

Pour in coconut milk

Step 4

Sift in flour, low-gluten flour, and milk powder

Step 5

Pour in melted butter

Step 6

I used Sundial Omega-3 fresh eggs

Step 7

Every egg is fresh, traceable and safer

Step 8

Pour in egg mixture and sugar

Step 9

Pour in chopped salted egg yolk

Step 10

Mix evenly

Step 11

Use a machine to beat into a fine batter

Step 12

Pour into non-stick pan and stir-fry over medium-low heat

Step 13

Fry it into a ball and the custard filling is ready.

Step 14

Divide low-sugar milk peach bark into three parts, add matcha powder to one part for color, and add strawberry powder to one part

Step 15

The flower part on the mooncake mold flower piece is first filled with different colors of peach skin.

Step 16

25 grams of peach skin for one portion and 25 grams of filling for each portion.

Step 17

The filled mooncakes are stuffed into the mold

Step 18

The mooncakes are pressed

Step 19

Place in the oven and bake at 150 degrees for 10 minutes

Step 20

DoThe mooncakes that come out are very good-looking

Step 21

Custard filling is sweet and delicate

Step 22

This mooncake is really delicious

Step 23

Children also like to eat it

Step 24

Come and start making it together with your children Cooking tips for Taoshan skin and custard mooncakes

When pressing the mooncakes, the flowers and leaves can look better if they are in a different color than the mooncake skin