250g of matcha Taoshanpi and 250g of red bean stuffing.

Practice steps

1. Divide the matcha peach skin and red bean stuffing into 25g parts, *** 10 parts, round them, and cover them with plastic wrap to prevent them from air drying.

2. Put the peach skin on the palm of your hand, press it with the other hand, and press it into a round shape with a thin periphery and a thick middle, or use a rolling pin.

Step 3 add red bean stuffing

4. Push the peach skin up slowly to make it fit the filling, then close it with a tiger's mouth and circle it.

5. Roll it into a cylinder. Press 50 grams of moon cake mold into a bowl filled with flour, shake off the excess flour, and then put the moon cake round blank into it.

6. Press hard on the non-stick baking tray and lift the moon cake mold, and the flower shape of the moon cake will be ready.

7. Press directly on the baking tray to prevent the moon cake from deforming when moving.

8. Preheat the oven of Dongling K40C to 150 degrees (preheating time is about 10 minute), then put the baking tray in the middle and lower layer and bake for about 10 minute. Peach skin and stuffing need not be baked, but can be baked at low temperature.

9. Take out the moon cakes after baking, cool them and put them in a fresh-keeping box. The newly baked moon cakes are a little soft, but they will be harder after cooling. Leave it at room temperature for one day and return oil to eat.