COOKIES AND CREAM CHEESE TAIWANESE STYLE SNOW SKIN MOONCAKE
餅乾奶油乳酪冰皮月餅

Cookie | Cream Cheese Image 1
Cookie | Cream Cheese Image 2
Cookie | Cream Cheese Image 3
Cookie | Cream Cheese Image 4

Servings:
10 People

Yield:
10 Mooncakes

Prep Time:
10 mins

Cook Time:
30 mins

Snow skin

Weight Ingredient Product code
100 g RedMan Taiwanese Style Snow Skin (Bing Pi) Premix 200962
40 g RedMan White Maltose 63058
15 g RedMan Shortening 1027
100 g Water

Mooncake filling

Weight Ingredient Product code
220 g Royal Victoria Cream Cheese 67060
30 g RedMan Black Biscuit Vanilla Base 53059
RedMan Mooncake Pressed Mould Flower 106806

Directions

  1. Mix 100g of water, 40g of maltose syrup, and 15g of shortening together bring it to a boil and put the mixture away from the heat immediately.
  2. Pour the mixture into 100g of Taiwanese Style Snow Skin (Bing Pi) Premix and mix well till a dough is formed.
  3. To make the filling, crush 30g of black biscuits into small pieces, and mix it well with the cream cheese.
  4. Divide the dough into 25g each and filling into 25g each ratio of skin to filling is 1:1 (25g : 25g).
  5. Wrap the skin around the filling and put it into the mould and gently squeeze it to form the shape and design.
  6. The mooncake can be stored in a chiller or freezer.
  7. Serve the mooncakes chilled.
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