Recipes

Cookies and Cream Cheese Taiwanese Style Snow Skin Mooncake 餅乾奶油乳酪冰皮月餅

Mooncake 

Servings:
10 People

Yield:
10 Mooncakes

Prep Time:
10 min

Cook Time:
30 min


Snow Skin

WeightIngredientProduct Code
100 gmRedMan Taiwanese Style Snow Skin (Bing Pi) Premix200962
40 gmRedMan White Maltose63058
15 gmRedMan Shortening1027
100 gmWater

Mooncake Filling

WeightIngredientProduct Code
220 gmRoyal Victoria Cream Cheese67060
30 gmRedMan Black Biscuit Vanilla Base53059
RedMan Mooncake Pressed Mould Flower106806


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.

Recipes

Peppermint Almond Chocolate Snow Skin Mooncake 薄荷杏仁可可冰皮月餅

Mooncake 

Servings:
7 People

Yield:
7 Mooncakes

Prep Time:
10 min

Cook Time:
30 min


Snow Skin

WeightIngredientProduct Code
100 gmRedMan Snow Skin (Bing Pi) Premix10692
20 gmRedMan Shortening1027
5 gmRedMan Cocoa Powder66036
55 gmWater

Mooncake Filling

WeightIngredientProduct Code
175 gmRedMan Mooncake Paste Peppermint Almond Chocolate108515
106604RedMan Mooncake Mould Plastic Floral106604

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.

Recipes

Cranberry Pistachio Taiwanese Style Snow Skin Mooncake 蔓越莓 & 開心果台式冰皮月餅

Mooncake 

Servings:
10 People

Yield:
10 Mooncakes

Prep Time:
10 min

Cook Time:
30 min


Snow Skin

WeightIngredientProduct Code
100 gmRedMan Taiwanese Style Snow Skin (Bing Pi) Premix200962
40 gmRedMan White Maltose63058
15 gmRedMan Shortening1027
100 gmWater
1 dropWilton Leafy Green Icing Color105988
1 dropWilton Red Icing Color104024

Mooncake Filling

WeightIngredientProduct Code
30 gmRedMan Pistachio Kernel965
170 gmRedMan Moocake Paste Cranberry Less Sweet108514

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.

Recipes

鹹蛋流沙千層酥 (Salted Egg Lava Mooncake)

Mooncake 

Servings:
6 People

Yield:
6 Cookies

Prep Time:
1 hr

Cook Time:
30 min


基本麵糰 (油皮) (可做 8 個 Yield 6 cookies)

WeightIngredientProduct Code
110 gmTOMIZ 日本準強力粉 (BAGUETTE FLOUR FRANCE)100619
13 gmRedMan 細砂糖 (Fine Sugar)1416
1 gmRedMan 海盐(Sea Salt)58416
45 gmGOLDEN 無水奶油 (Creamery Butter)65917
45 gm水(Water)10683
內餡
8 pcsRedMan 流沙鹹蛋黃 ( FROZEN CUSTARD DOUBLE FILLING 35G-12PC )

作法

  1. 面粉,盐和细砂糖,倒进钢盆里.
  2. 加入奶油和水.
  3. 混合所有的材料,直到面团均匀光滑,静置30分钟以上.
  4. 最后分割每个50克重备用.

基本麵糰(油酥)

WeightIngredientProduct Code
65 gmTOMIZ 日本準強力粉 (BAGUETTE FLOUR FRANCE)105090
35 gmRedMan 細砂糖 (Fine Sugar)65917
5 gmRedMan 海盐(Sea Salt)100858

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).

Recipes

桃山冰皮月餅 (Taiwanese Tao Shan Mooncake)

Mooncake 

Servings:
10 People

Yield:
10 Mooncake

Prep Time:
30 min

Cook Time:
20 min


Murukku

WeightIngredientProduct Code
50 gmRedMan 台灣桃山皮 (Momoyama 1kg)
250 gmRedMan 奶茶紅豆 (Mooncake Tiramisu Paste)
200 gmRedMan 白咖啡餡 (Mooncake White Coffee Paste )106653
30 gmRedMan 蛋糕盒 (Cont Plastic Round with Cover)57592

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.

Recipes

北海道牛奶果子麻糬餅 (Guo Zi Mooncake-Kawa Hokkaido Milk Mochi)

Mooncake 

Servings:
6 People

Yield:
6 Mooncakes

Prep Time:
30 min

Cook Time:
40 min


基本麵糰 (可做 6 個)

WeightIngredientProduct Code
150 gm果子皮 (REDMAN PP KAWA DOUGH (GUO ZI PI)106619
餡料
150 gm北海道牛奶餡( REDMAN HOKKAIDO MILK PASTE )106628
6 pcsQQ黑糖麻糬 (REDMAN CUSTARD MOCHI BALL )106622

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.

Recipes

Cendol Snowskin Mooncake

Mooncake 

Servings:
10 People

Yield:
10 pieces of 50 gm

Prep Time:
2 hrs

Cook Time:
10 min


Pandan Coconut Snowskin Dough

WeightIngredientProduct Code
35 gmRedMan Glutinous Rice Flour10691
35 gmElephant Rice Flour10545
35 gmSunflower Wheat Starch9889
40 gmRedMan Fine Sugar1416
15 gmCanola Oil65516
70 gmRoi Thai UHT Coconut Milk56223
110 mlConaprole UHT Full Cream Milk57095
1/2 tbspRedMan Green Pandan Flavour Paste67762
50 gmRedMan Mooncake Pressed Round Mould62116

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

WeightIngredientProduct Code
300 gmRedMan Cendol Mooncake Paste104735
100 gmRedMan Red Bean with Milk Paste106629
  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.

Recipes

Chang Er (Traditional Mooncake)

Mooncake 

Servings:
6 people

Yield:
6 pieces

Prep Time:
30 min

Cook Time:
1.5 hr


Dough

WeightIngredientProduct Code
70 gmRedMan Plain Flour1242
70 gmRedMan Hong Kong Flour1209
95 gmLyles Golden Syrup104214
1 tbspRedMan Alkaline Water10562
25 gmColavita Grape Oil80021

Directions

  1. Mix the oil,alkaline and golden syrup together
  2. Fold in the flour and mix to a dough
  3. Rest the dough for 15 minutes
  4. Then divide the dough to 40 gm each
  5. Flatten the dough and wrap in the filling, shape it round
  6. Put into the mould and press it firm
  7. Press it out from the mould and arrange on the baking tray
  8. Spray some water on the mooncake and bake at 200 degrees for 10 minutes until is light brown color
  9. Remove the mooncake from the oven and brush with egg yolk
  10. Put back to the oven and bake until is golden brown color another 10 minutes
  11. Take out and brush with super glaze immediately put on the cooling rack

FILLING

WeightIngredientProduct Code
650 gmRedMan Hong Kong White Lotus Paste66931
50 gmRedMan Almond Slice (Roasted)909
6 nosRedMan Salted Egg Yolk12481

Directions

  1. Mix the paste and almond together
  2. Divide the paste to 115 gm and wrap the egg yolk in shape round

Recipes

Hou Yi (Osmanthus Snowskin with Wolfberries & Red Dates)

Mooncake 

Servings:
6 people

Yield:
12 pieces

Prep Time:
40 mins

Cook Time:
1 hr


Dough

WeightIngredientProduct Code
55 gmRedMan Kou Fien10691
50 gmRedMAN Hong Kong Flour1209
100 gmWater
10 gmRedMan Osmanthus Flower55867
20 gmColavita Grape Seed Oil88021
60 gmRedMan Icing Sugar9793
A dropRedMan Lemon color paste67758

Directions

  1. Boil the osmanthus flower and water(150 gm) and let it cool and add in the color paste
  2. Bake the hong kong flour at 100 degrees for 2 hours
  3. Mix the kou fien, hong kong and icing sugar together and sieve
  4. Add in the osmanthus water, oil into the step 3 and mix to a dough
  5. Cover the dough rest for 10 minutes
  6. Divide the dough to require weigh (20 gm)
  7. Flatten the dough and wrap in the filling
  8. Put into the the mould and press it firm
  9. Press it out and put on the tray cover keep in the fridge

Filling

WeightIngredientProduct Code
300 gmRedMan Puer Lotus Paste68244
15 gmWolfberries
35 gmRed Dates

Directions

  1. Wash the wolfberries and the dates,drain it dry
  2. Cut the dates to pieces
  3. Mix the dates, wolfberries and paste together
  4. Divide the paste into 25 gm each and shape it round