Hou Yi (Osmanthus Snowskin with Wolfberries & Red Dates)
Mooncake
Servings:
6 people
Yield:
12 pieces
Prep Time:
40 mins
Cook Time:
1 hr
Dough
| Weight | Ingredient | Product Code |
| 55 gm | RedMan Kou Fien | 10691 |
| 50 gm | RedMAN Hong Kong Flour | 1209 |
| 100 gm | Water | |
| 10 gm | RedMan Osmanthus Flower | 55867 |
| 20 gm | Colavita Grape Seed Oil | 88021 |
| 60 gm | RedMan Icing Sugar | 9793 |
| A drop | RedMan Lemon color paste | 67758 |
Directions
- Boil the osmanthus flower and water(150 gm) and let it cool and add in the color paste
- Bake the hong kong flour at 100 degrees for 2 hours
- Mix the kou fien, hong kong and icing sugar together and sieve
- Add in the osmanthus water, oil into the step 3 and mix to a dough
- Cover the dough rest for 10 minutes
- Divide the dough to require weigh (20 gm)
- Flatten the dough and wrap in the filling
- Put into the the mould and press it firm
- Press it out and put on the tray cover keep in the fridge
Filling
| Weight | Ingredient | Product Code |
| 300 gm | RedMan Puer Lotus Paste | 68244 |
| 15 gm | Wolfberries | |
| 35 gm | Red Dates |
Directions
- Wash the wolfberries and the dates,drain it dry
- Cut the dates to pieces
- Mix the dates, wolfberries and paste together
- Divide the paste into 25 gm each and shape it round
