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Directions

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 forms.
3. Split the dough into 3 parts: 45g (green), 100g (red), 100g (white).
4. For the 45g part, add a drop of leafy green icing color and mix well. Set aside for the leaf design.
5. For the 100g part, add a drop of red icing color and mix well.
6. Mix the 100g part (red) and 100g (white) together. Set aside for the fruit design.
7. To make the filling, combine pistachio kernel and cranberry paste, and mix well.
8. Divide the dough (red and white) into 25g portions each and fill with 25g portions of the filling. The ratio of skin to filling is 1:1 (25g:25g).
9. With the green dough, shape it into a leaf and finish the design.
10. Store the mooncakes in a chiller or freezer.
11. Serve the mooncakes chilled.