Ingin tau rahasia memasak snow skin mooncake v2 yang nikmat? Tidak usah ragu lagi, disini kami hanya menyediakan resep resep snow skin mooncake v2 terbaik! Sajian snow skin mooncake v2 ini pas untuk momen-momen spesial. Lezat dan tidak sulit dibuat.
Pada umumnya orang sudah minder duluan snow skin mooncake v2 karena takut rasa masakannya tidak lezat. Banyak hal yang berpengaruh terhadap kualitas rasa dari snow skin mooncake v2! Pertama dari jenis peralatan memasak, selalu pastikan untuk menggunakan peralatan memasak yang berkualitas dan selalu dalam kondisi baik dan bersih. Selain itu, jenis bahan yang digunakan juga berpengaruh menambah cita rasa, oleh karena itu selalu pakai bahan yang masih fresh.. Kemudian, perbanyaklah latihan untuk mengenali berbagai macam rasa masakan, nikmatilah setiap langkah-langkah memasak dengan sepenuh hati, karena perasaan yang semangat, tenang dan tidak terburu-buru berpengaruh terhadap hasil akhir masakan juga lho!
Cara membuatnya pun cukup mudah, teman-teman dapat menyiapkan snow skin mooncake v2 hanya dengan menggunakan 11 bahan dan 15 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin snow skin mooncake v2 yuk!
Untuk menyiapkan Snow Skin Mooncake V2, gunakan bahan-bahan dan bumbu yang digunakan sebagai berikut:
- Ambil 4 pandan leaves
- Gunakan 320 ml water, boiled with pandan leaves and extract 260 ml water
- Sediakan 110 g icing sugar, sifted
- Ambil 260 g kao fen (cooked glutinous rice flour)
- Ambil 70 g shortening
- Ambil Filling:
- Sediakan 5-9 salted egg yolks
- Siapkan 1 tsp sesame oil
- Sediakan 500 g lotus paste
- Siapkan 500 g yam paste
- Ambil 120 g melon seeds
No-bake snow skin mooncake is a simple, tasty alternative to traditional Cantonese mooncake. It consists of a tender, slightly chewy skin and Known as Bing Pi Yue Bing/冰皮 in Chinese, snow Skin Mooncake is believed to have originated in Hong Kong (although some argue that it's from Singapore). The finale of making a snow skin mooncake! In this video, I make the wrap and create the mooncake.
Cara membuat Snow Skin Mooncake V2:
- Boil pandan leaves in a pot of water for about 20 minutes and measure out 260 ml water. Cool and store in fridge. This can be done the night before or a few hours before.
- Sift icing sugar and kao fen in a bowl and mix well.
- Add and rub shortening to flour and sugar mixture.
- Slowly pour cooled pandan water a little at a time and knead until it forms a dough.
- Transfer dough to a rolling board and stretch it a few times. Cover and and set aside to rest.
- Wash salted egg yolks and place on a tray.
- Drizzle sesame oil over the egg yolks and bake for 8 minutes at 175 C.
- Cut baked egg yolks into quarters.
- Mix lotus paste with melon seeds and set aside.
- Weigh yam and lotus paste fillings of 20g each (for mooncakes with eggs) and 25g each (for mooncakes without eggs) and dough portions of 20g each and roll into balls.
- Roll a piece of dough flat, make a hole in the lotus paste ball, insert ¼ salted egg yolk, wrap and roll into a ball.
- Place paste ball in the centre of the rolled dough, overturn it and wrap the filling completely and gently roll into a ball.
- Press the ball into a lightly floured mooncake mould.
- Press the mould plunger firmly (holding the base) and gently push to release the mooncake.
- Store mooncakes in airtight containers and store in fridge.
I get to taste test some real mooncakes with my sister. Snow skin mooncakes use a cooked glutinous rice flour crust, resulting in a very soft mochi-like texture. I really enjoy making snow skin mooncakes because they are so colorful. They are also easier to make because they are no-bake and healthier because the crust is not as oily as the traditional ones. Snow Skin Mooncakes have taken the mooncake world by storm!
Selamat mencoba resep snow skin mooncake v2! Jika resep ini berguna jangan lupa agar membagikannya ke teman-teman sobat ya.
