Baileys Snowskin Mooncakes with Black Sesame Paste (百利酒冰皮月饼)
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
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 ( 百利甜酒冰皮月饼 ) chilled!