Receta Coffee Snowskin Mooncakes 咖啡冰皮月饼
Coffee Snowskin Mooncakes
- 25g Kao fen (糕粉）
- 115g Snowskin flour (KCT pinpe premix powder)
- 25g Icing sugar (sifted)
- 23g Crisco
- 150g Water
- 2 tsp Coffee powder
- 1/2 tbsp Kahlua liqueur
- 1tbsp Coffee paste or Chocolate paste
- extra kao fen for dusting
- 375g Coffee lotus paste, divide into 15 portions, 25g each
Method:
Combine kao fen and snowskin flour in a medium bowl and set aside.
Boil water with icing sugar and crisco together. Stir with a hand whisk until crisco melted, off heat. Add 2 tsp instant coffee powder, stir well and lastly add 1/2 tablespoon kahlua liqueur into it.
Pour hot liquid mixture to the flour and use a rubber spatula to stir mixture to a soft dough, add 1 tbsp coffee paste, mix well and leave dough to cool. Then knead dough to smooth, add little more kao fen if dough is sticky.
Divide dough into 15 portions, 20g each. Wrap the snowskin dough around the coffee lotus paste and shape it into a ball..
Dust with some kao fen and press firmly into mould - unmould it and store in an airtight container.
Chill snowskin mooncakes before consuming.
25克 糕粉
115克 冰皮粉 （售予KCT)
25克 糖粉，过筛
23克 白油
150克 水
2茶匙 及时咖啡精
1/2汤匙 Kahlua咖啡酒
1汤匙 咖啡香精/巧克力香精
375克 咖啡豆莲蓉馅，分成15份，一份25克，搓圆
把水，糖粉和白油煮滚至白油融化，搅匀，熄火。加入2茶匙速溶咖啡精，搅匀后，加1/2汤匙咖啡酒，再搅匀。
将面团分割成15份，一份20克, 包入咖啡豆莲蓉馅，搓圆。