Sedang pengen coba resep snow skin mooncake v2 yang paling lezat? Gak usah ragu lagi, disini kami sudah menyiapkan resep snow skin mooncake v2 terbaik! snow skin mooncake v2 cocok untuk sajian sehari-hari di rumah maupun untuk sajian pesta.
Pada umumnya orang sudah minder duluan snow skin mooncake v2 karena takut hasil masakannya tidak sesuai harapan. Ada beberapa hal yang mempengaruhi kualitas rasa dari snow skin mooncake v2! Mulai dari kualitas peralatan memasak, selalu pastikan untuk menggunakan alat masak yang berkualitas dan selalu dalam kondisi bersih. Selanjutnya, kualitas bahan yang digunakan juga mempengaruhi cita rasa, maka dari itu selalu pakai bahan yang masih segar.. Dan yang terakhir, perbanyaklah berlatih untuk mengenali berbagai macam rasa masakan, nikmatilah setiap proses memasak dengan sepenuh hati, karena perasaan yang semangat, tenang dan tidak terburu-buru mempengaruhi hasil akhir masakan juga lho!
Kamu 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 membuat Snow Skin Mooncake V2, gunakan bahan-bahan dan bumbu yang diperlukan sebagai berikut:
- Ambil 4 pandan leaves
- Gunakan 320 ml water, boiled with pandan leaves and extract 260 ml water
- Gunakan 110 g icing sugar, sifted
- Sediakan 260 g kao fen (cooked glutinous rice flour)
- Gunakan 70 g shortening
- Sediakan Filling:
- Siapkan 5-9 salted egg yolks
- Gunakan 1 tsp sesame oil
- Gunakan 500 g lotus paste
- Gunakan 500 g yam paste
- Siapkan 120 g melon seeds
Different from the traditional baked sugary pastry, the snow skin mooncake is made with sticky rice flour dough and usually served chilled. Snow skin mooncake is also translated as ice skin mooncake. It is served chilled with a semi-translucent pastry, which is why it is termed 'Snow Skin'. I use natural coloring to make mooncakes with four different colors which will take a little longer.
Langkah-langkah memasak 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.
Snow skin mooncake is a new family member compared to traditional cantonese mooncakes. I am quite excited but also a little bit blue, as we will celebrate our Mid-autumn day in following two weeks. For me, mid-autumn day is the most important holiday along with the year because it is my birthday. Here's how to make snow skin mooncakes in three variations: white with matcha white bean filling, pink with purple sweet potato filling, and pandan green with white lotus seed filling. Snow skin mooncake usually has a white outer layer and is always served cold.
Mudah bukan membuat snow skin mooncake v2? Selamat berkreasi di dapur! Apabila resep ini berguna jangan lupa untuk membagikannya ke teman-teman kalian ya.
