15 September 2016

Lychee Liqueur Pumpkin Snowskin Mooncakes




It was not easy for me to squeeze out time to do baking and blogging nowadays. I'm busy with finding the right renovation contractor to renovate my house, so much work at our end, hopefully it will all go smoothly. 

I have a gathering to attend this Saturday, I baked some Taiwanese Style Baked Mooncakes and this one ... the Lychee Liqueur Pumpkin Snowskin Mooncakes which made my heart pumping again!!! 

The first time I tasted the Lychee Liqueur Snowskin Mooncakes was about two years back, one of the friend in Doha introduced us to this taste. From there on, I tried many ways to locate the Lychee Liqueur. Few weeks ago, I tried a batch of snowskin mooncakes using lychee syrup mixed with Carbernet Merlot, the taste can't beat this one. The Lychee Liqueur I used is made in France with 20% alcohol. I'm the type of person who can't drink alcoholic drink, a sip of it is enough to make my head feel dizzy the whole morning. :)

This round, I modified and created a new recipe for this Lychee Liqueur Pumpkin Snowskin Mooncakes using a pandan snowskin mooncake recipe. Partial of the flour has to be steamed and it produced awesome Q bouncy texture for the snowskin. The dough is very easy to handle and it doesn't stick to the mold at all. 

If you have friends to entertain during this festive season, I think this recipe will sure make a good impression. Happy Mid-Autumn Festival! 

Yield: 32 mini snowskin mooncakes








Ingredients:
Filling~32g, snowskin dough~30g

260g Kao Fen (cooked glutinous rice flour)
70g Wheat flour 
70g cake flour
300g icing sugar
100g shortening, soften 
140g Lychee Liqueur (you can add more if want to have stronger taste, reduce the water portion if you do so)
160g water

1/4 tsp green tea powder, add 1 tsp water
1/4 tsp red yeast powder, add 1 tsp water
some butterfly blue pea flower, soak 30 mins in 30ml hot water, squeeze out the blue juice and get 1 tbsp of the blue juice

Filling:
1kg store bought pumpkin lotus paste
150g sunflower kernels 
(mix the sunflower kernels with pumpkin lotus paste and divide it into 32 portions)

Method:
1. Mix the wheat flour and cake flour together, steam for 5 mins, remove the flour from steamer, let it cool down a bit then sift the flour. Mix the flour mixture with Kao Fen.
2. In a small pot, add water with icing sugar and shortening together, bring to boil until shortening melted, stir with a hand whisk.
3. Pour the hot liquid mixture to the flour mixture. Use spatula to stir mixture to form a soft dough, add the Lychee Liqueur knead the dough to form bouncy smooth dough using hands.
4. Divide the dough into 4 portions. 
Add one portion of the white dough to green tea powder mixture, knead the dough to smooth, wrap it with plastic cling and keep in fridge for 30 mins. 

Add another portion of white dough to red yeast powder mixture, knead the dough to smooth, wrap it with plastic cling and keep it in fridge for 30 mins. 

Add the third portion of white dough to butterfly blue pea flower juice, add the juice slowly to get the blue you like. Knead the dough to smooth, wrap it with plastic cling and keep it in fridge for 30 mins. 

Remain the last portion of dough white, wrap it with plastic cling and keep it in fridge for 30 mins.

5. Depends on the mooncake mold you use, divide the dough (for my case each colour dough I divided into 8 portions). Measure dough to about 30g each and wrap in 32g pumpkin lotus paste or any other filling you prefer.

6. Flatten the snowskin dough and wrap in the filling. Press firmly the dough into press mould. Unmould the snowskin mooncake and store in an airtight container.
7. Chill snowskin mooncakes before consuming.