If you adore mooncakes and simply can’t resist attempting new creations, you are going to be spoilt for option with Bakerzin’s mooncake selection this year. For a lot more recipes, you can refer to my RECIPE INDEX (updated as at 28 July 2014) here and you can adhere to me at PINTEREST or visit the blog’s FACEBOOK Web page to maintain abreast of my future posts. Cos i have a little mooncake mould and I believe I may well end up with alot of mooncakes using your recipe. Grand Imperial Group of Restaurants’ signature mooncake this year is Snow Skin Green Tea with Custard Chocolate (RM18.80 nett). The specific Poly foam with ice gel will be able to preserve the Snow Skin Mooncake up to 12 hours travelling time in chill condition.
There are many remarkable events all more than the planet, but Malaysia with its multi-ethnic and multi-cultural diversities, add a diverse flavor to the complete celebrations. The snow skin also has to be thin sufficient to emphasize the filling but robust enough to hold it all in. The snow skin is created from a secret recipe which was designed following several rounds of trials. If kept effectively in the freezer, even durian mooncakes can be stored for months.
D’king mooncake is prepare with the actual durian flesh with no adding other flavor and baking SnowSkin to retained the durian flavor fillings up to 70%. As for my personal opinion, I favor not to cook the durian pulp but you can try it, nor adding in extra sugar bring about the natural sweetness of the durian itself currently good enough. I was rather worried initially that it will not hold when I reduce but it appears that they are capable to remain in shape for about 15-20 minutes at space temperature and content that my recipe works.
As their mainstay mooncake providing, the D24 durian snowskin mooncake is their most suggested item and is typically rapidly sold out due to higher demand. Malaysia got its independence from the British colonial rule on 31st August 1957 and each and every year Merdeka day celebration will be held in just about every major city in the nation. Underneath the soft snowskin is a custard-like filling which somewhat tastes like cheese.
Following your description of how you cook, chill and painstakingly finding the correct texture for both filling and skin dough, I definitely applaud you. On the other hand, the filling turns out like the lengthy tube durian ‘cake’ that is sold in supermarkets and tourist shops. So the notion of a durian mooncake pops up when I saw a recipe by Debbie Teoh from Flavors magazine.…Continue reading