Is it okay to eat Momoyama skin mooncakes without baking

The recipe for peach mountain skin mooncakes is here, the ingredients are simple, the method is simple, and I learned to show my hand to my family.

If you don't bake it, you can't eat it.

Momoyama skin mooncake originated in Momoyama, Japan, the leather is made of white kidney bean paste with egg yolk, milk, cream and other materials, and the crust is famous for its delicate taste. The application of Momoyama crust to mooncakes changed the tradition of using wheat flour to make mooncake crusts.

Specific methods:1Peel the kidney beans, steam the lotus seeds, and puree them with an ergochef juicer.

2.Add 80 grams of soybean oil to the kidney bean puree and 20 grams of soybean oil to the lotus seed puree, and stir-fry them in a pan.

3.Make a crust with 12 grams of butter + 140 grams of kidney bean filling + 60 grams of lotus fragrant filling + (matcha, cocoa, strawberry powder in the picture).

4.At a ratio of 5:5, wrap the crust with kidney bean filling and press it in a mold.

5.Oven at 180 degrees for 15 minutes.

6.Delicious mooncakes are baked.

*Momoyama skin mooncakes can be eaten without baking, but the taste may be affected**. The crust of Momoyama Mooncake is very delicate in itself, and after baking, the crust will be more crispy, and if you don't bake, the crust may be soft, and you will not be able to achieve the best taste.

Therefore, in order to make the taste of Momoyama Skin mooncakes better, it is recommended to bake them.

Momoyama skin mooncakes must be baked.

When making Momoyama Skin mooncakes, they are baked. Because the skin of Momoyama mooncakes is very delicate and melts in the mouth, if it is not baked, it will not have this taste.

Momoyama skin mooncakes were first made and sold in Momoyama, Japan, with rich fillings and a variety of special ingredients, so the taste is very unique and loved by many people.

Momoyama skin mooncakes can be stored for 1-2 days at room temperature.

Peach Peel Moon Cake is rich in oil and sugar, and it is very easy to mold and deteriorate when heated and damp, so it is difficult to preserve Peach Peel Moon Cake at room temperature, so it will be eroded by bacteria after 1-2 days of storage, resulting in deterioration.

Moon cakes have a long history as offerings to the moon god. The word moon cake, in the existing literature, was first included in the Southern Song Dynasty Wu Zimu's "Dream Lianglu". Moon cakes are integrated with local food customs, and the development of moon cakes such as Cantonese, Jin, Beijing, Suzhou, Chao, and Yunnan styles are loved by people in the north and south of China.

Momoyama skin mooncakes can be baked at 180 degrees for 10 minutes.

Because the skin and filling are cooked, it does not need to be baked for a long time, and it is baked when the skin turns white.

Japanese-style moon cake is also known as "Momoyama moon cake", a kind of Japanese sweet, the pie crust is refined with traditional Japanese ** Momoyama skin, the flavor is unique, Momoyama skin originated in Momoyama, Japan, using white kidney bean paste with egg yolk, milk, cream and other materials secretly blended, the taste is famous for its delicate taste. The application of Momoyama crust to mooncakes has changed the tradition of using wheat flour to make mooncake crusts, and today's Momoyama mooncakes are richer in color and have more types of fillings.

Soft, the skin of the mooncake is delicate and mild, and melts in the mouth. How to make peach mountain skin mooncakes:

1. Prepare materials:

1. Filling: 100g of cream; sugar 65 g; 4 eggs; 80g of milk powder; 40g of flour.

2. Momoyama crust: 140g of white bean paste; lotus paste 60g; 30g all-purpose flour; cream 12; A pinch of water.

Second, the production method:

1. Beat the cream and sugar with an electric whisk. The cream splashed on the edge of the basin is scraped into the cream with a spatula. At the same time, boil a pot of water first, use a large pot, and use a steel basin that can fit the cream.

2. Add the eggs one by one, and add another one when you can't see the egg juice, and also use a spatula to scrape the edge of the basin from time to time, and beat it together.

3. After all the eggs are beaten in, add the milk powder and powder, and stir well with a whisk until the dry powder is not visible.

4. Sit in the steel basin in hot water, stir with a spatula while heating, then cover the lid and steam for 5 minutes.

5. Open the lid after five minutes, some of the surface has become solid, but the bottom is still liquid, then mix well with a spatula, cover the lid, and steam for another 5 minutes.

6. When the time is up, keep stirring with a scraper until the scraper is not wet on the scraper, and the scraper feels some hardness, and then the fire can be extinguished. Custard filling is complete. Let cool and set aside.

7. Then make the pie crust, knead all the ingredients well, and add a little water to adjust if it is too dry. The crust can also be left without lotus paste and completely made of white bean paste.

8. Tea powder, cocoa powder, red yeast rice powder and other dry powders can be added to the crust for color adjustment. Add about 100g of crust to 2g of toning powder.

9. The ratio of crust to filling is 2:3, and my pie mold is 50g, so use 20g of crust and 30g of filling, weigh the weight, press the crust flat with the palm of your hand, wrap the filling, and slowly push the crust away to completely cover the filling. Prepare some cooked glutinous rice flour, dip the wrapped cake in cooked flour, put it in the cake mold, and press it into shape.

<>11. When all is done, bake in a preheated oven to 320°F for 12-15 minutes. The main thing is to bake a little flour added to the crust and bake it at a low temperature, not until it is colored.

Summary. Dear, peach mountain skin moon cakes are cold and cracked, generally if the filling of the moon cake has more moisture, then such moon cakes are easy to crack in the process of baking, and secondly, the shelf life is relatively short. Cracking of the mooncake crust may also be caused by the mooncake being baked in the oven for a long time, because if the mooncake is baked at a high temperature for a long time, the internal mooncake filling will expand, which will cause the baked mooncake crust to crack.

It is generally recommended to use low-gluten flour, mainly because low-gluten flour is easier to form, while high-gluten flour can easily cause moon cakes to crack. It's normal for the bottom of the peach mountain skin mooncake to crack after baking.

Pro, the peach mountain skin moon cake is cold and cracked, generally if the filling of the moon cake is more empty, then such a moon cake is easy to crack in the process of baking, and secondly, the shelf life of the shirt is relatively short. Cracking of the mooncake crust may also be caused by the mooncake being baked in the oven for a long time, because if the mooncake is baked at a high temperature for a long time, the internal mooncake filling will expand, which will cause the baked mooncake crust to crack. It is generally recommended to use low-gluten flour, mainly because low-gluten flour is easier to form, while high-gluten flour can easily cause moon cakes to crack.

After the peach mountain skin mooncake is baked, the bottom cracks normally or before the reputation.

How can I solve this problem?

Dear, please use low-gluten flour will not.