Living in an Asian country, snowskin mooncakes are our absolute favourites when it is…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
It’s worth noting that there are 2 ingredients that are particularly important in making these baked mooncakes – golden syrup and alkaline water (lye water / kan sui / 碱水).
The golden syrup is a deep amber syrup made from boiling sugar with water over a period of time. This syrup has a rich and deeper flavor. The alkaline water helps to “relax” the baked crust, as these baked mooncakes are typically eaten after 3-5 days, after the crust soften (回油).
I have used lotus paste here, but of course you can use other pastes that you like, such as the red bean paste. I won’t recommend the fruity flavored pastes though – they go better with snowskin mooncakes.
For such nice imprints after baking, do ensure you give the dough a good pressured press while in the mold. Do take note to not use too much strength in pressing, otherwise the filling might leak from the dough.
>> FOR MORE MOONCAKE RECIPES:
You will need deep imprints like these. Ensure you dust the mold generously with extra HK flour, shake out the excess. Lightly dust the ball of dough and place it into the mold, and press with pressure.