Monday, February 29, 2016

柑曼怡海棉小西饼 Grand Marnier Sponge Biscuits

Grand Marnier is actually a orange flavored cognac liquer that originates from France in 1880. I only started using this liquor into some of my baking projects after experimenting one of dailydelicious recipes 2 years ago. Because of that, I purposely bought a bottle of that cognac hoping to introduce into more of my works. Still, a whole bottle of it is too much since my husband and I stopped drinking completely for many years.


This is another lovely recipe from Carol Hu's "First Book of Baking for Beginners" which I have adapted and incorporated the use of the neglected liquor. Despite its being named as biscuits, the soft texture seem more like a soft sponge cake. Anyway, I am very happy with this recipe and very excited to share this with you. Hope you enjoy making it as much as I did.

Grand Marnier Sponge Biscuits

Ingredients 材料
2 Egg Yolks 蛋黄
10g Castor Sugar 细糖
20g Corn Oil 玉米油
20ml Milk 鲜奶
2 Tsp Grand Marnier 柑曼怡酒
40g Cake Flour 蛋糕粉

2 Egg Whites 蛋白
1 Tsp Lemon Juice 柠檬汁
30g Castor Sugar 细糖

Icing Sugar 糖粉

90g Unsalted Butter 无盐牛油
50g Icing Sugar 糖粉
1-1/2 Tsp Grand Marnier 柑曼怡酒

Method 做法

Prepare and measure all ingredients accordingly. Use cold eggs from the fridge.

Line baking trap with parchment paper or silicon baking mat.

Preheat oven to 170C degrees.

Combine egg yolks and castor sugar into a mixing bowl and mix with a hand whisk till even.

Add corn oil and combine.

Add in sifted flour, milk and grand marnier liquor in two batches, whisk till smooth and incorporated. Set aside.
把过沥的粉料, 牛奶和柑曼怡酒精分两次交错混入,搅拌均匀成无粉粒的面糊。搁置待用。

In a dry and grease free mixing bowl, whisk the egg whites (B) until frothy. Add lemon juice and continue whisking until the meringue thicken and increase in volume before adding in castor sugar. Increase the mixer to higher speed and continue whisking until firm peaks form. 

Transfer the egg yolk batter (A) into the beaten egg whites, use a rubber spatula to combine.

Transfer batter into a piping bag inserted with a 1cm round nozzle.

Pipe and arrange a 2.5cm diameter ball onto the baking tray.

When completed, dip a finger with water then smoothen the surface of the batter.

Sift a layer of icing sugar (C) over the biscuits batter.

Transfer baking tray into the middle rack of a preheated oven and bake at 170C degrees for 12-14 min until the surface has browned.

To prepare the sponge biscuits fillings (D), cut butter to cubes and allow to soften to room temperature. In a mixing bowl, cream the butter until pale and fluffy. Add icing sugar to combine and lastly stir in Grand Marnier until even. 

Allow the sponge biscuits to cool completely before applying the butter cream fillings.


I mix 1/2 the balance of the cake batter with 1 Tbsp of Cocoa Powder. If you would also like to make the chocolate version, you may incorporate the cocoa powder as well.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog. 

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