Red bean filling 300g Cheese peach skin 65 grams
Matcha Peach Mountain Bark 65 grams Cherry Peach Mountain Peel 65 grams
Chocolate Peach Mountain Bark 65 grams
How to make red bean and Taoshan mooncakes Red Bean and Momoyama Mooncake Recipe Illustration 1

Step 1

Ingredients: Peach mountain skin and red bean filling. You can make it yourself or buy it ready-made. The mold is a 50g mooncake mold.Red Bean and Momoyama Mooncake Recipe Illustration 2

Step 2

Red bean filling is 30 grams each, pure color peach skin is 20 grams, and mixed color peach skin is 5 grams each, making up 20 grams each. Prepare 10 portions each of skin and filling. Red Bean and Momoyama Mooncake Recipe Illustration 3

Step 3

Flatten the peach skin and wrap it with red bean filling. Illustration of how to make red bean and Taoshan mooncakes4

Step 4

No need to dip it in dry powder, just roll it into a round shape and put it into the mold. Red Bean and Momoyama Mooncake Recipe Illustration 5

Step 5

Pressed mooncakes. Red Bean and Momoyama Mooncake Recipe Illustration 6

Step 6

Place the pressed mooncakes into the baking pan. Illustration of how to make red bean and Taoshan mooncakes 7

Step 7

Preheat the oven to 180 degrees for 5 minutes, then place the middle layer and bake for 10-15 minutes. Red Bean and Momoyama Mooncake Recipe Illustration 8

Step 8

After taking it out of the oven, cool it to room temperature. Red Bean and Momoyama Mooncake Recipe Illustration 9

Step 9

Place in a mooncake box and keep refrigerated. Please consume within 1 week. Red Bean Momoyama Mooncake Cooking Tips

Most people recommend that the ratio of mooncake skin to fillings is 2:3, which will make it easier to wrap. Skilled ones can also use a ratio of 3:7, with thin skin and more filling.