Attended another class today and learned the bake moon cake with macadamia & pine nut & lotus filling and yoghurt snow skin moon cake with truffle fruit filling. I think I am now more comfortable with handling baked mooncakes. Maybe its the recipe or the method of wrapping the filling, but at least this round non of the mooncakes have "skirt", excess skin dough appearing at the base.
The snowskin with truffle fruit filling is something unusual compared to normal snowskin. It is made with yoghurt and if alcohol is used in the fillings, it is comparable with those of hotels.
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