Ingin tau rahasia memasak snow skin mooncake v2 yang lezat? Tidak perlu ragu lagi, disini kami sudah menyiapkan resep snow skin mooncake v2 terbaik! snow skin mooncake v2 merupakan satu dari sekian banyak menu makanan yang paling digemari. Yuk, waktunya untuk membuatnya sendiri di rumah!
Banyak orang malas mulai memasak snow skin mooncake v2 karena takut rasa masakannya tidak lezat. Ada beberapa hal yang mempengaruhi kualitas rasa dari snow skin mooncake v2! Mulai dari kualitas alat masak, selalu pastikan untuk menggunakan peralatan memasak yang bermutu dan selalu dalam kondisi baik. Selanjutnya, agar rasa makanan kuat tentu saja harus memakai berbagai bumbu supaya makanan yang dibuat terasa lezat. Selanjutnya, perbanyaklah berlatih untuk mengenali berbagai macam rasa masakan, nikmatilah setiap kegiatan memasak dengan sepenuh hati, karena perasaan yang semangat, tenang dan tidak terburu-buru mempengaruhi rasa masakan juga lho!
Teman-teman dapat menyiapkan snow skin mooncake v2 hanya dengan menggunakan 11 bahan dan 15 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin snow skin mooncake v2 yuk!
Untuk membuat Snow Skin Mooncake V2, gunakan bahan-bahan dan bumbu yang dibutuhkan 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
- Ambil 1 tsp sesame oil
- Gunakan 500 g lotus paste
- Gunakan 500 g yam paste
- Siapkan 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.
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.
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!
Mudah bukan membuat snow skin mooncake v2? Selamat berkreasi di dapur! Kalau resep ini berguna jangan lupa untuk membagikannya ke teman-teman sobat ya.
