PEPPERMINT ALMOND CHOCOLATE SNOW SKIN MOONCAKE
蔓越莓 & 開心果台式冰皮月餅

Peppermint | Almond | Chocolate Image 1
Peppermint | Almond | Chocolate Image 2
Peppermint | Almond | Chocolate Image 3

Servings:
7 People

Yield:
7 Mooncakes

Prep Time:
10 mins

Cook Time:
30 mins

Snow skin

Weight Ingredient Product code
100 g RedMan Snow Skin (Bing Pi) Premix 10692
20 g RedMan Shortening 1027
5 g RedMan Cocoa Powder 66036
55 g Water

Mooncake filling

Weight Ingredient Product code
175 g RedMan Mooncake Paste Peppermint Almond Chocolate 108515
RedMan Mooncake Mould Plastic Floral 106604

Directions

  1. Mix 100g of Snow Skin (Bing Pi) premix with 20g of shortening.
  2. Add Water gradually (about 45g - 55g), mix well till a dough is formed.
  3. Rest for 10 - 15 minutes.
  4. Divide the dough into 25g each and filling into 25g each. The 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 mooncakes can be stored in a chiller or freezer.
  7. Serve the mooncakes chilled.
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