Snow Skin
• RedMan Taiwanese Style Snow Skin (Bing Pi) Premix | 200962 | 100 gm
• RedMan White Maltose | 63058 | 40 gm
• RedMan Shortening | 1027 | 15 gm
• Water | --- | 100 gm

Mooncake Filling
• Royal Victoria Cream Cheese | 67060 | 220 gm
• RedMan Black Biscuit Vanilla Base | 53059 | 30 gm
• RedMan Mooncake Pressed Mould Flower | 106806 |

**Snow Skin**
1. Mix 100g of water, 40g of maltose syrup, and 15g of shortening together, bring it to a boil, and remove from heat immediately.
2. Pour the mixture into 100g of Taiwanese Style Snow Skin (Bing Pi) Premix and mix well until a dough is formed.
3. To make the filling, crush 30g of black biscuits into small pieces and mix with the cream cheese.
4. Divide the dough and filling into 25g portions each (1:1 ratio of skin to filling).
5. Wrap the dough (skin) around the filling, place it in a mould, and gently squeeze to form the shape and design.
6. Store the mooncakes in a chiller or freezer.
7. Serve the mooncakes chilled.

1. Use a Mold : Utilize a mooncake mold to shape the mooncakes. This not only gives them an attractive appearance but also helps ensure uniform size.
2. Timing : Steam for about 10-15 minutes. Be careful not to over-steam, as this can affect the texture.
3. Cool Completely : After steaming, allow the mooncakes to cool on a wire rack. This helps them firm up and improves their texture.
4. Storage : Store in an airtight container in the refrigerator. They taste best after a day or two when the flavors have melded together.