Named after the legendary archer Hou Yi, this pastry is inspired by his connection to the Mid-Autumn Festival. Typically, it features a golden, baked crust with a rich, velvety filling, such as lotus seed paste, taro, or custard. Some variations include a chewy mochi center or a decadent egg yolk, symbolizing the sun that Hou Yi once shot down. This pastry is both a tribute to mythology and a luxurious seasonal delight.

Prep

40 min

Bake

1 hr

Total

1 hr 40 min

Yield

12 pieces

Ingredients

Dough
• RedMan Kou Fien | 10691 | 55 gm
• RedMAN Hong Kong Flour | 1209 | 50 gm
• Water | --- | 100 gm
• RedMan Osmanthus Flower | 55867 | 10 gm
• Colavita Grape Seed Oil | 88021 | 20 gm
• RedMan Icing Sugar | 9793 | 60 gm
• RedMan Lemon Color Paste | 67758 | A drop

Filling
• RedMan Puer Lotus Paste | 68244 | 300 gm
• Wolfberries | --- | 15 gm
• Red Dates | --- | 35 gm

Instructions

**Dough**
1. Boil the Osmanthus: Boil the osmanthus flower and water (150 gm), then let it cool. Add in the color paste.
2. Bake Hong Kong Flour: Bake the Hong Kong flour at 100 degrees for 2 hours.
3. Mix Ingredients: Mix the kou fien, Hong Kong flour, and icing sugar together, then sieve the mixture.
4. Add Liquids: Add the osmanthus water and oil to the mixture and stir until a dough forms.
5. Rest the Dough: Cover the dough and let it rest for 10 minutes.
6. Divide the Dough: Divide the dough into the required portions (20 gm each).
7. Wrap the Filling: Flatten the dough and wrap it around the filling.
8. Shape the Mooncake: Place the filled dough into the mould and press firmly. Press it out and place on a tray.
9. Refrigerate: Cover the tray and store it in the fridge to chill.

**Filling**
1. Wash the Ingredients: Wash the wolfberries and dates, then drain them dry.
2. Cut the Dates: Cut the dates into pieces.
3. Mix the Ingredients: Mix the dates, wolfberries, and paste together.
4. Divide and Shape: Divide the paste into 25 gm portions and shape them into small round balls.

Tips

1. Combine Flavors Carefully: Ensure even distribution of wolfberries and red dates in the lotus paste filling for a consistent flavor in each bite. Adjust the sweetness of the filling by adding or reducing sugar, keeping in mind the natural sweetness of the wolfberries and dates.
2. Form the Mooncakes: Use a mooncake mold to press the dough-wrapped filling into shape, lightly dusting the mold with flour to prevent sticking.
3. Chill After Shaping: Once shaped, refrigerate the mooncakes for a few hours to set the texture and enhance the flavor.
4. Serving Tips: Serve chilled. Snowskin mooncakes are best enjoyed after resting in the fridge for a few hours to allow the flavors to meld.