Taiwanese Tao Shan Mooncake
• 台灣桃山皮 (Momoyama 1kg) | --- | 50 gm
• 奶茶紅豆 (Mooncake Tiramisu Paste) | --- | 250 gm
• RedMan 白咖啡餡 (Mooncake White Coffee Paste) | 106653 | 200 gm
• RedMan 蛋糕盒 (Cont Plastic Round with Cover) | 57592 | 30 gm

**作法**
1. 将桃山皮手揉至表面光滑。
2. 将皮分割每个50克重。
3. 馅料分割成每颗25克。
4. 将馅料包进桃山皮里，用手掌虎口收紧底部，表面沾上少许玉米粉，放进冰皮模型里，轻压、脱模即完成。

1. Resting the Dough: Let the dough rest for about 30 minutes after kneading. This allows the gluten to relax, making it easier to handle and shape.
2. Wrapping Technique: When wrapping the filling, make sure there are no cracks in the dough. Gently pinch the edges to seal and avoid any air pockets, which can cause the mooncake to burst during cooking.
3. Chilling Before Baking: Chill the assembled mooncakes in the refrigerator for about 30 minutes before baking. This helps maintain their shape and improves the texture.