The tutorial is here, and this year's hottest palace moon cakes are full of peach plums all over the world~

Cooking Instructions

1. Let's start with the classic Cantonese mooncake crust.

   

2. Stir all the invert sugar syrup, soap water, and peanut oil in the recipe with an electric manual whisk until emulsified.

   

3. Then pour the all-purpose flour into the beating bowl.

   

4. Mix roughly with a spatula, then knead twice to form an even and smooth dough.

   

5. After the Cantonese mooncake crust is made, it is time to adjust the color.

   

6. Take 80g of the made Cantonese mooncake crust, mix it with 1g of cactus powder, and mix it evenly on a baking tray by rubbing it with the palm of your hand.

   

7. Take 80g of the made Cantonese mooncake crust, mix it with 1g of cactus powder, and mix it evenly on a baking tray by rubbing it with the palm of your hand.
   
   The pink part is ready.

   

8. Do the same thing with purple, green, and brown dough.
   
   Put the crust into a plastic bag and relax at room temperature for one hour.

   

9. Take advantage of the loose crust to divide the filling: This time,
   
   the peach mooncake uses Shunnan Gold matcha and grapefruit lotus paste filling.

   

10. This year's filling in Shunnan is really not sweet and greasy~
    This filling is based on lotus paste, seasoned with matcha powder, and embellished with grapefruit peel and orange peel, which is very fresh.

    

11. The plum mooncake is filled with Shunnan gold grains of coconut fruit and grapefruit honey.
    
    It is also very fresh, and the taste is different from the powder of lotus paste and bean paste, and it will have a little Q.

    

12. This filling is made with winter puree, which contains 13% coconut ≥fruit and is dotted with diced grapefruit, red grapefruit peel and lemon.
    The fruity aroma is very obvious, and the texture is crystal clear, really Amway everyone try it.

    

13. Divide the Shunnan Gold Matcha Yuzu Lotus Paste Filling and Shunnan Gold Coconut Grapefruit and Yuzu Honey Filling into 20g/piece and set aside.

    

14. Divide the loose crust.
    
    Peach mooncakes: 10g/part of pink crust, 0.5g/part of green leaves.
    
    Plum moon cake: 10g/part of purple crust, small green leaves and brown evenly into 8 equal parts, too light to weigh hard.

    

15. Plum mooncake:
    
    Pinch the crust flat and spread it out by hand, wrap it in the Shunnan gold grain coconut fruit and grapefruit honey filling, close it with a tiger's mouth, and roll it round.

    

16. Use a triangular stick to press a piece of the moon cake embryo to press out the mark in the middle of the plum.

    

17. Then use a cotton swab round head to press out the fruit pedicle part.

    

18. Take the green crust, flatten it with your fingertips, arrange it into a triangular leaf shape, and then use a scraper to press out the leaf veins.

    

19. Finally, with the help of a cotton swab, put the small leaves and fruit pedicles of the plums, and the plums are ready.

    

20. Peach mooncake:
    
    Pinch the crust flat and spread it out by hand, wrap it in the Shunnan gold matcha grapefruit lotus paste filling, and close it with a tiger's mouth.
    Then arrange the moon cake embryo into a flat bottom and a slightly thinner shape at the top.
    
    Then rub the top to form the tip of the peach.

    

21. Use a triangular stick to press a piece of the mooncake embryo to press out the mark in the middle of the peach.

    

22. Take the green crust, flatten it with your fingertips, arrange it into a triangular leaf shape, and then use a scraper to press out the leaf veins.

    

23. Finally, stick the leaves on the side of the peach.

    

24. In this way, all the mooncakes are made.
    
    Tips: If you have pressed fondant leaf molds, you can also use them, which is more efficient.

    

25. Put the middle and lower layers of the oven on a 190°C heat and bake for 7 minutes to set.
    
    Take it out and leave it at room temperature for 3 minutes, then put it in the oven again, bake at 150°C for 8 minutes.
    
    
    If the color is severe, you can cover the whole process with tin foil when you put it into the oven for the second time.

    

26. After the mooncake is baked, take it out and let it cool.
    Store tightly sealed and wait for oil to return before serving.

    

27. After returning to the oil, the surface of the moon cake is sprinkled with an appropriate amount of cactus powder and purple sweet potato powder respectively, which is slightly decorated, which is more vivid.

    

28. The plum filling is a fruity yuzu, and I prefer this one, so you can really eat two of them in one sitting.

    

29. The ratio of 3:7 looks like the skin is thin and the filling is too much~

    

30. Moon cakes with beauty and connotation, let's start together~

    

31. This mooncake season, with them, it will definitely make everyone's eyes shine.