Have you ever tried a kiwi cheese jelly mooncake

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Mid-Autumn Festival is coming in two days. A little discouraged by my past efforts in trying to lớn make snow skin mooncake, this year, I had picked up the courage khổng lồ try making jelly mooncake.

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My first attempt did not kết thúc well. Instead of measuring the agar agar powder using a weighing scale, I used teaspoon as called by the recipes. As a result, the jelly fillings ended up a little runny instead of firm. I didn’t even get to the stage of making the mooncake “skin” since the fillings would not set.
My second attempt was better. I read through this article on using agar agar. But the discouragement I received from my first time prompted me khổng lồ pour in more than enough agar agar. The jelly mooncakes turned out stiff.
My third attempt was much better. For this Milo Jelly Mooncake with Cream Cheese Filling, I referred to lớn Ellena Guan’s recipe for Chocolate Jelly Mooncake with Milk and Cream Cheese. I replaced cocoa powder with Milo powder.
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Instead of the more conventional jelly mooncake plastic mould, I used silicone mould bought from Jadi. Jellies can be unmoulded easily when using a silicone mould. Besides, silicone is more resistant to lớn heat và pressure compared khổng lồ plastic mould (usually made from polyethylene terephthalate) which is not really heat-safe.

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Milo Jelly Mooncake with Cream Cheese Filling (makes 6 small jelly mooncakes)
4. Remove from heat. Scoop fillings into 6 muffin cups. Cool fillings at room temperature & then chill for 10-15 minutes. Meanwhile, make the “skin”.
5. Remove fillings from muffin cups. Make a few scratches on vị trí cao nhất of each jelly using a knife or a toothpick on the surface.
4. Remove from heat. Scoop about 2 tbsp of Milo jelly liquid into each mooncake mould. Chill for about 5 minutes. The jellies would size a thin film on the surface.
5. Carefully place filling into the middle of each mooncake mould. Scoop in the rest of the Milo jelly khổng lồ cover the filling.
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