Baileys snowskin mooncakes with black sesame paste
Love liqueur desserts? Try your hands at making these Aromatic Baileys Snowskin Mooncakes with Black Sesame Paste & impress your guest this Mid-Autumn Festival!
Ingredients
16
Ingredients:
Materials
- Mooncake Mold
Preparation
Preparation2 hours
Cook time10 min
- Preheat oven at 180° and bake Hong Kong Flour for about 5 minutes. Stir evenly and bake for another 5 minutes.
- Sieve all the flour and icing sugar together, then add the shortening. Mix well.
- Add in Baileys and mix well into a smooth dough. Pinch a little and try if the liqueur taste is strong enough. You will love how delicious it tastes! After that, let it rest for about 20 minutes.
- Meanwhile, throw in sunflower seeds into sesame paste and knead well.
- Make about 16 sesame paste balls weighing 30g each. Set aside.
- Dust some Hong Kong Flour on your hand or gloves to prevent dough from sticking. Divide the Baileys dough into half, and roll into 2 long dough. Then make about 16 balls weighing 25g each. This is a tray of assorted flavours we made, pairing with the respective paste.
- Flatten the dough, and put a ball of sesame paste filling in the middle and wrap around it. Dust more HK Flour onto hand and roll the dough into a ball.
Pour some HK Flour onto a tray and also dust some onto mooncake mould. Shake off excess flour. Put the dough into the mould and press gently. Remove the mooncake from mould and you are done! - Refrigerate well and serve your Aromatic Baileys Snowskin Mooncakes with Black Sesame Paste chilled!
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