Cooking Steps

1. 

   Step1:Divide the Matcha taoshanpi and red bean stuffing into 25g each, 10 in total. Rub them into circles and cover them with fresh-keeping film to prevent air dryin

2. 

   Step2:Put taoshanpi on the palm of your hand. Press it with the other hand. Press it into a circle with thin sides and thick middle. You can also use a rolling pin

3. 

   Step3:With red bean stuffin

4. 

   Step4:Slowly push the peach mountain skin upward to make it fit the filling. Close the mouth with a tiger mouth and rub it into a circle

5. 

   Step5:Knead it into a cylindrical shape. 50g moon cake mold and press it in the bowl filled with flour. Shake off the surplus flour and put in the moon cake round billet

6. 

   Step6:Press down firmly on the non stick baking tray. Lift up the moon cake mold. The shape of the moon cake flower is ready

7. 

   Step7:Press directly on the baking tray. It can prevent the moon cake from deforming during the movemen

8. 

   Step8:Preheat the Dongling k40c oven to 150 ℃ (the preheat time is about 10 minutes). Then place the baking tray in the middle and lower layers. Bake for about 10 minutes. No need to bake until it is colored. Besides, the peach skin and stuffing are cooked. So bake at low temperature

9. 

   Step9:After baking, take out the mooncakes. Cool them and put them in the fresh-keeping box. The freshly baked mooncakes are a little soft. They will be harder after cooling. They can be eaten after being put in the room temperature for one day and being returned with oil