Snow Skin

Mooncake Filling

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.

Snow Skin

Mooncake Filling

Directions

1. Mix 100g of Snow Skin (Bing Pi) premix with 20g of shortening.
2. Add Water gradually ( about 45g TO 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.

Snow Skin

Mooncake Filling

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.

基本麵糰 (油皮) (可做 8 個 Yield 6 cookies)

作法

1. 奶油，南瓜粉与过筛后的低筋面粉混合均匀.
2. 分割成每等份25克，用保鲜膜盖住，静置30分钟(天热时可移至冷藏).
3. 取一油皮包入一油酥，收口朝下，杆成长条状.
4. 卷起后静置10分钟.
5. 再次杆成长条状后卷起再静置10分钟后对切.
6. 取一个油皮油酥面团包入一个流沙咸蛋黄馅，收口向下.
7. 以烤温180度先烤10分钟，再以170度烤15~20分钟(切记温度勿过高，以免过度上色).

Taiwanese Tao Shan Mooncake

作法

1. 将桃山皮手揉至表面光滑.
2. 将皮分割每个50克重.
3. 馅料分割成每颗25克.
4. 将馅料包进桃山皮里，用手掌虎口收紧底部，表面沾上少许玉米粉，放进冰皮模型里，轻压、脱模即完成.

基本麵糰 (可做 6 個)

作法

1. 奶油、鹽及糖粉用打蛋器打至乳霜狀.
2. 加入香草精繼續用打蛋器攪拌均勻.
3. 加入過篩的低筋麵粉、將工具換成刮刀，攪拌成團.
4. 將麵團用保鮮膜包起，冷藏30分鐘.
5. 將麵團分成 5 等分(每份約55克上下).
6. 壓入模具內備用(超過塔模的塔皮用刀子切除).
7. 將1/2的牛奶、新鮮香草條及砂糖用小火煮至糖融.
8. 將煮好的牛奶液倒入剩下的1/2牛奶降溫.
9. 將入蘭姆酒和蛋黃用打蛋器攪拌均勻後加入放涼的牛奶液.
10. 將鮮奶油倒入混合均勻後，將布丁液過篩備用.
11. 塔皮內倒入布丁液至塔皮9分滿，以160度/烤35～45分即可.

Pandan Coconut Snowskin Dough

Directions

1. Combine all the dry ingredients in a large microwaveable bowl and whisk to combine.e flours and ingredients together in a mixing bowl.
2. Combine oil, coconut milk and milk in a small bowl.
3. Stir the milk mixture into the dry ingredients.
4. Pour 1/3 of the mix into a smaller bowl. Stir in the Pandan flavour into the larger portion.
5. Microwave both batter for about 1 minute and give it a good mix.
6. Stir well and microwave for another minute until the dough turns opaque.
7. Cling wrap the dough and leave it to cool at room temperature.

Cendol Filling

1. Portion the red bean milk paste into smaller 10gm balls.
2. Portion the cendol paste into 30 gm balls and wrap the red bean in the middle.

Assembly

1. Portion the red bean milk pPortion out the snowskin, weigh out 35gm per mooncake. With a mix of both coloured doughs.
2. Portion tRoll the snowskin dough into a small ball then roll it flat with a rolling pin.
3. Place the fillling in the middle of the rolled dough.
4. Pinch the sides of the dough to the middle and roll it into a ball.
5. Dust the mooncake mould with a bit of cornstarch and place the dough into the mould.
6. Stamp it lightly and tap the mooncake out.