How long do Momoyama Peel mooncakes need to be baked, and do Momosan Peel mooncakes need to be baked

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 need to be baked when they are made. 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.

Before making Momoyama Peel Mooncakes, you can prepare Peach Peel, Mooncake Filling, Mooncake Mold, and Wool Brush.

To make 50g peach mountain skin moon cakes, first divide the peach mountain skin into 20g and 30g of moon cake filling; After kneading the peach mountain skin softly, knead it into a round piece, put the filling in the middle of the peach mountain skin, put the peach mountain skin on the moon cake filling little by little with the right index finger, fix the moon cake filling with the thumb of the right hand, and then move the right index finger up little by little to make the moon cake skin and moon cake filling fit and avoid gas.

Seal the mouth of the moon cake and knead it into a circle, pat a little flour or brush oil in the mold, then put the moon cake dough into the mold and press it with a little pressure, carefully remove the mold and put it in the baking tray; Then use a brush dipped in a small amount of water to gently brush a layer on the surface of the moon cake; Finally, turn the oven to 180 degrees to preheat, put the mooncakes in the oven, and bake for 10 minutes.

Peach mountain peel mooncakes contain more sucrose, and they are also high-calorie foods, and excessive consumption will produce a slippery feeling, which can easily cause stomach fullness, bloating, indigestion, loss of appetite, increased blood sugar, and high calories. The elderly and children should not eat more, otherwise it will cause abdominal pain, diarrhea or vomiting, and indigestion.

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.

How to save homemade mooncakes:

Moon cakes are rich in oil and sugar, and they are very easy to mold and deteriorate when exposed to heat and moisture, so be sure to store moon cakes in a low-temperature, cool, and ventilated place. Generally speaking, mooncakes are soft, moist and perishable, so it is best to put them in the refrigerator with the packaging box and take them out one hour before eating to ensure their taste.

In the temperature environment of 25, almonds, fruits and other stuffed mooncakes can be stored for about 15 days; Mooncakes filled with bean paste, lotus paste, jujube paste, etc., should not be stored for more than 10 days; If the temperature exceeds 30, the storage time of moon cakes should be appropriately shortened, generally not more than 7 days; As for fresh meat, shredded chicken, ham and other mooncakes, they should be eaten as they are bought.

When storing moon cakes, they should not be placed together with other foods and sundries, so as not to cross the flavor and lose their due taste and characteristics.

It mainly depends on the temperature, half a year in winter, and it is estimated that it will take up to a week in summer, and the original ecology will not be preserved for long.

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.

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.