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
| Weight | Ingredient | Product Code |
| 100 gm | RedMan Taiwanese Style Snow Skin (Bing Pi) Premix | 200962 |
| 40 gm | RedMan White Maltose | 63058 |
| 15 gm | RedMan Shortening | 1027 |
| 100 gm | Water |
Mooncake Filling
| Weight | Ingredient | Product Code |
| 220 gm | Royal Victoria Cream Cheese | 67060 |
| 30 gm | RedMan Black Biscuit Vanilla Base | 53059 |
| RedMan Mooncake Pressed Mould Flower | 106806 |
Directions
- 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.
- Pour the mixture into 100g of Taiwanese Style Snow Skin (Bing Pi) Premix and mix well till a dough is formed.
- To make the filling, crush 30g of black biscuits into small pieces, and mix it well with the cream cheese.
- Divide the dough into 25g each and filling into 25g each ratio of skin to filling is 1:1 (25g : 25g).
- Wrap the skin around the filling and put it into the mould and gently squeeze it to form the shape and design.
- The mooncake can be stored in a chiller or freezer.
- Serve the mooncakes chilled.
