Original creation by
Laurent MORENO
Chef pâtissier consultant
COINTREAU® MOONCAKE
Chef :
Brand
Quantity :
Recipe for 32 mini-mooncakes, 5cm of diameter
1. THE GLAZE DOUGH
Ingredients
120 g glutinous rice flour
80 g rice flour 88% (water 12%)
30 g flour T45
20 g Tapioca starch
100 g sugar
50 g roasted rice flour (for anti-stick)
500 ml milk
90 g concentrated milk
90 g vegetable oil
Step
Mix all the flours and sugar, add the milk and mix together. Add
the concentrated milk and vegetable oil, keep mix until the
dough become homogenous. Heat the dough in bain-marie and
keep mix with a spatula for 30 minutes and cool down. Separate
the dough to 35 g per portion, put the glaze mooncake filling
inside, then covers it and put it into the mooncake mold. Take
it off and freeze it.
2. THE TRADITIONAL DOUGH
Ingredients
12 mooncakes : 15 g of dough + 35 g of garnish
60 g golden syrup (mooncake syrup)
1 g bicarbonate soda
28 g neutral vegetable oil
100 g de flour
3 g water
Step
Mix the bicarbonate soda and the water, add syrup and oil. Then
add the flour, keep mix until the dough become homogenous.
Separate the dough to 12 balls, put the chestnut filling inside,
and then put it into the mooncake mold. Take them off and
bake them in oven at 180°C for 10-12 minutes, take them out of
the oven 5 minutes before, put the gilding on them and finish
baking.
3. MANGO AND COCO FILLING (FOR GLAZE MOONCAKE)
Ingredients
400 g mango purée
53 g grated coconut
46 g sugar
35 g corn starch
45 g Cointreau® 60% vol.
50 g cacao butter
20 g gelatin mass
Step
Mix the mango puree, grated coconut, sugar and corn starch, boil
them together. Then add the Cointreau®, cacao butter and gelatin
mass. Put it into the disk mold, for 4 cm of diameter and 2 cm of
height, then freeze it.
4. CHESTNUT FILLING (FOR TRADITIONAL MOONCAKE)
Ingredients
140 g sugar
500 g chestnut puree
100 g candied orange
40 g sesame
60 ml Cointreau® 60% vol.
Step
Roast the sesame then cool it down, then mix all the ingredients
together.
5. CHERRY FILLING (FOR GLAZE MOONCAKE)
Ingredients
400 g cherry purée
46 g sugar
35 g corn starch
45 g Cointreau® 60% vol.
50 g cacao butter
20 g gelatin mass*
Step
Mix the cherry purée, sugar and corn starch, boil them together.
Then add the Cointreau®, cacao butter and gelatin mass. Put it
into the disk mold, for 4 cm of diameter and 2 cm of height, then
freeze it.
* Gelatin mass: 10 g gelatin powder 200-bloom + 60 g water
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