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
| 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 | |
| 1 drop | Wilton Leafy Green Icing Color | 105988 |
| 1 drop | Wilton Red Icing Color | 104024 |
Mooncake Filling
| Weight | Ingredient | Product Code |
| 30 gm | RedMan Pistachio Kernel | 965 |
| 170 gm | RedMan Moocake Paste Cranberry Less Sweet | 108514 |
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.
- Split the dough into 3 parts – 45g (green) , 100g (red) , 100g (white).
- For the 45g part, add a drop of leafy green icing colour, and mix well . Put aside for the leaf design.
- For the 100g part, add a drop of red icing color, and mix well.
- Mix the 100g part (red) and 100g (white) together. Put aside for the fruit design.
- To make the filling, add the pistachio kernel and cranberry paste together and mix well.
- 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 ).
- With the green dough, shape it into a leaf and finish the design.
- The mooncakes can be stored in a chiller or freezer.
- Serve the mooncakes chilled.
