Bosen sama makanan yang itu-itu saja? Kamu perlu coba resep snow skin mooncake v2 ini, mungkin bisa jadi menu favorit barumu! Satu lagi sajian yang bisa bikin meja makan semakin meriah - snow skin mooncake v2! Khusus untuk merayakan yang istimewa bersama orang special!
Kebanyakan orang takut mulai memasak snow skin mooncake v2 karena takut masakan yang dihasilkan tidak lezat. Ada beberapa hal yang berpengaruh terhadap kualitas rasa dari snow skin mooncake v2! Mulai dari jenis peralatan memasak, pastikan selalu untuk menggunakan peralatan memasak yang bermutu dan selalu dalam kondisi baik dan bersih. Selain itu, kualitas bahan yang digunakan juga mempengaruhi cita rasa, oleh karena itu sebaiknya pakai bahan yang masih fresh.. Selanjutnya, perbanyaklah latihan untuk mengenali berbagai macam rasa masakan, nikmatilah setiap kegiatan 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, kamu dapat memasak snow skin mooncake v2 hanya dengan menggunakan 11 bahan dan 15 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep snow skin mooncake v2!
Untuk menghidangkan Snow Skin Mooncake V2, gunakan bahan-bahan dan bumbu yang digunakan sebagai berikut:
- Gunakan 4 pandan leaves
- Sediakan 320 ml water, boiled with pandan leaves and extract 260 ml water
- Ambil 110 g icing sugar, sifted
- Siapkan 260 g kao fen (cooked glutinous rice flour)
- Siapkan 70 g shortening
- Siapkan Filling:
- Sediakan 5-9 salted egg yolks
- Siapkan 1 tsp sesame oil
- Siapkan 500 g lotus paste
- Ambil 500 g yam paste
- Gunakan 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 menghidangkan 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!
Sangat mudah dan bakal bikin suasana makan bersama keluarga makin seru pastinya. Yuk, jangan ragu untuk membuat snow skin mooncake v2 hari ini! Kalau resep ini berguna jangan lupa untuk membagikannya ke teman-teman sobat ya.
