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
| Weight | Ingredient | Product Code |
| 100 gm | RedMan Snow Skin (Bing Pi) Premix | 10692 |
| 20 gm | RedMan Shortening | 1027 |
| 5 gm | RedMan Cocoa Powder | 66036 |
| 55 gm | Water |
Mooncake Filling
| Weight | Ingredient | Product Code |
| 175 gm | RedMan Mooncake Paste Peppermint Almond Chocolate | 108515 |
| 106604 | RedMan Mooncake Mould Plastic Floral | 106604 |
Directions
- Mix 100g of Snow Skin (Bing Pi) premix with 20g of shortening.
- Add Water gradually ( about 45g TO 55g ) , mix well till a dough is formed.
- Rest for 10 – 15 minutes.
- Divide the dough into 25g each and filling into 25g each. The 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 mooncakes can be stored in a chiller or freezer.
- Serve the mooncakes chilled.
