Mid-Autumn Festival Snowskin Mooncakes
I’ve never made any cakes which can be eaten without first going through the oven. It’s really magical to see how the dough first becomes evenly coloured with the continuous (and tedious) kneading, flattened to become the outer covering of the paste, and then ‘snowy’ after chilling. It’s also so much cheaper to make them ourselves – we’ve calculated a possible turnover of $100 even if we sell them cheaper than the market rate. I’m already planning ahead for a possibly lucrative retirement.
My sis-in-law posted some pics of the snowskin mooncakes on Facebook. I’m so deeply touched. I haven’t asked if they taste good, but it sure helps to motivate me to make even better tasting ones in future.
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