Snow Skin
• RedMan Snow Skin (Bing Pi) Premix | 10692 | 100 gm
• RedMan Shortening | 1027 | 20 gm
• RedMan Cocoa Powder | 66036 | 5 gm
• Water | --- | 55 gm

Mooncake Filling
• RedMan Mooncake Paste Peppermint Almond Chocolate | 108515 | 175 gm
• RedMan Mooncake Mould Plastic Floral | 106604 |

**Snow Skin**
1. Mix 100g of Snow Skin (Bing Pi) premix with 20g of shortening.
2. Add Water gradually ( about 45g TO 55g ) , mix well till a dough is formed.
3. Rest for 10 – 15 minutes.
4. Divide the dough into 25g each and filling into 25g each. The ratio of skin to filling is 1: 1 (25g : 25g ).
5. Wrap the skin around the filling and put it into the mould and gently squeeze it to form the shape and design.
6. The mooncakes can be stored in a chiller or freezer.
7. Serve the mooncakes chilled.

1. Seal Well : Make sure to seal the edges of the snow skin dough tightly around the filling to prevent leakage during steaming.
2. Steaming : Steam the mooncakes in a preheated steamer for the best texture. Place parchment paper beneath them to prevent sticking.
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 them in an airtight container in the refrigerator. They taste best after a day or two when the flavors have melded together.