Please refer to the recipe page for details, recipe and reminders: mykitchen101en.com/purple-sweet-potato-cheese-custard-snow-skin-mooncake/ If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel. Follow us on Facebook for more awesome video recipes: facebook.com/mykitchen101en Cheese Custard Mung Bean “Egg Yolk” for Mooncake: mykitchen101en.com/cheese-custard-mung-bean-egg-yolk-for-mooncake/
The purple sweet potato filling taste good. I cut down the sugar amount, & used cornstarch instead. Used this filling for my flaky mooncakes. Really smooth and delicious. Tk you Kitchen101 team.
Can I use this filling for tradisional mooncake or bread? Because I saw you made 3 different video with slightly different components for tradisional, snowskin, and bread fillings, I wonder if I can make 1 filling for all 3 types, to save time. Thank you
How long ahead can we make the sweet potato filling and cheese custard filling? Can we make the fillings first and froze it? How long can it stay fresh of frozen or refrigerated?
For storage: Put snow skin mooncakes in airtight container and freeze (not chill), thaw in refrigerator before serving, serve within the same day after thawing. If you chill it overnight, the skin will harden.
Please refer to the recipe page for details, recipe and reminders:
mykitchen101en.com/purple-sweet-potato-cheese-custard-snow-skin-mooncake/
If you like this video, don’t forget to hit the LIKE button and Subscribe Our RUclips Channel.
Follow us on Facebook for more awesome video recipes:
facebook.com/mykitchen101en
Cheese Custard Mung Bean “Egg Yolk” for Mooncake: mykitchen101en.com/cheese-custard-mung-bean-egg-yolk-for-mooncake/
whats the function of rice flour and wheat starch in making snow skin? Is it okay to replace them with just glutinuous rice flour? Thank you ☺️
To adjust the texture. If you use only glutinous rice flour, it will be too chewy, the pattern printed will not be clear.
Can Repleace the wheat flour with cornflour? Thanks
I haven't tried with cornflour, you may try.
The purple sweet potato filling taste good.
I cut down the sugar amount, & used cornstarch instead. Used this filling for my flaky mooncakes. Really smooth and delicious. Tk you Kitchen101 team.
Thank you for the recipe! It tasted AWESOME!!!!😍😋👍
Beautiful
it's realy good
Can I use this filling for tradisional mooncake or bread?
Because I saw you made 3 different video with slightly different components for tradisional, snowskin, and bread fillings, I wonder if I can make 1 filling for all 3 types, to save time. Thank you
Yes, it can be used for all, you may use either butter or oil to cook the paste.
Yes....I love mooncake...wow..
So pretty ! 😍
How long ahead can we make the sweet potato filling and cheese custard filling? Can we make the fillings first and froze it? How long can it stay fresh of frozen or refrigerated?
Keep them in the freezer, I usually used them within a week.
May I ask why after 2 days, my mooncake skin appears dry. I keep in airtight container in fridge
For storage: Put snow skin mooncakes in airtight container and freeze (not chill), thaw in refrigerator before serving, serve within the same day after thawing. If you chill it overnight, the skin will harden.
Nice video 👌
Stay blessed and happy
Stay connected.
May I know which brand of wheat starch you are using?
You may use any brand of wheat starch.
I have cooked my cheese Custard for abt 30 min n it still cannot form a dough?
Do you miss out any ingredient? Custard powder? glutinous rice flour?
@MyKitchen101en yes I did follow exactly. Anyway my family n friends love it. Something different fr the usual snow skin mooncake
Thank you
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wheat starch substitute?
You may try replacing half with rice flour and half with glutinous rice flour, see if the texture is ok.
I love mooncake
😍😍😍😍