Skip to main content
logo
Food Advertising by

Cointreau liqueur snowskin mooncake ~ 橙酒莲蓉冰皮月餅 ~ 2017


As the name implies, these snowskin mooncakes have a hint bit of orange liqueur and I used a different recipe this time.   I adapted the recipe from Ah Tze (only made a quarter of the recipe) as I was curious to steam the wheat starch and plain flour and whether the flours will be wet and difficult to sift.  But no, after cooled, just sift through.  This is a keeper recipe for the mooncakes stayed soft and nice even after the fifth day, stored in an airtight container, chilled.  A great thank you to Ah Tze for sharing this recipe.











Have a pleasant and enjoyable Mid-Autumn Festival!

Cointreau liqueur snowskin mooncake ~  橙酒莲蓉冰皮月餅

Ingredients

  • 65 gm kao fun (cooked glutinous rice flour)
  • 17.1/2 gm wheat starch flour
  • 17.1/2 gm ssuperfine flour
  • 60 gm icing sugar
  • 25 gm Crisco shortening
  • 60 ml water
  • 15 ml/3 tsp Cointreau liqueur
  • Pandan/screwpine leaves (optional)
Filling
  • 250 gm lotus paste (store bought)
  • some dried honey strawberry (optional)
Method
  1. Mix wheat starch and superfine flour, steam for 3 mins., remove from steamer, let cool.  Sift the flour and mix with kao fun.
  2. In a small pot, boil water, icing sugar and shortening till shortening has melted.
  3. Pour this hot liquid into the flour mixture, mix with spatula and add in the Cointreau liqueur.
  4. Lightly knead dough, wrap with clingwrap and let sit for 30 mins.
  5. Divide dough into 25 gm portion, filling also 25 gm with a honey strawberry.
  6. Roll out the dough, wrap round the filling, roll into a ball and put into the mould, stamp out.
  7. Keep the snowskin mooncakes in a container with a piece of paper towel on top to absorb any condensation.  Keep chilled before serving.
  8. Yield :  10 mini snowskin mooncakes with a 50 gm plunger mould.







Comments

  1. Cointreau in mooncake...very creative!

    ReplyDelete
  2. Boozy mooncakes. That's a first for me!

    ReplyDelete
  3. Liqueur mooncake skin always sound good. I haven't tried for years. Too busy to make anything this year.
    Wishing you & family a very happy mooncake festival too.
    Blessings, Kristy

    ReplyDelete
    Replies
    1. This recipe is good, the snowskin stays soft even after 5 or 6 days, covered and chilled.

      Delete
  4. Love the idea of adding alcohol to mooncakes- and Contreau sounds like an excellent choice too! Yours look so perfect!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.