Baileys snowskin mooncakes with black sesame paste

Dessert

16 servings

Easy

2 h 10 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

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

• ( Makes 16 Snowskin Mooncakes )

Ingredients:

• 120g Kao Fen ( 糕粉 )
• 50g Hong Kong Flour ( 香港面粉 )
• 65g Icing Sugar ( 糖粉 )
• 30g Shortening Premium （ 白油 ）
• 155g Baileys Irish Cream Liqueur
• 500g Black Sesame Paste ( 黑芝麻莲蓉 ) *Makes about 16 x 30g Paste
• 60g Sunflower Seeds

Materials

• Mooncake Mold

Preparation

• 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!

Blackswan

Questions

Photos of members who cooked this recipe