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. Split the dough into 3 parts - 45g (green) , 100g (red) , 100g (white).
4. For the 45g part, add a drop of leafy green icing colour, and mix well . Put aside for the leaf design.
5. For the 100g part, add a drop of red icing color, and mix well.
6. Mix the 100g part (red) and 100g (white) together. Put aside for the fruit design.
7. To make the filling, add the pistachio kernel and cranberry paste together and mix well.
8. Divide the dough (red and white) into 25g each and filling into 25g each. The ratio of skin to filling is 1: 1 (25g : 25g ).
9. With the green dough, shape it into a leaf and finish the design.
10. The mooncakes can be stored in a chiller or freezer.
11. Serve the mooncakes chilled.