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Moon Cake Making and Tea Pairing
Published 11/2023
Created by Tea Drunk
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz, 2 Ch
Genre: eLearning | Language: English | Duration: 5 Lectures ( 2h 25m ) | Size: 3.1 GB
DIY Moon Cakes with Your Own Tea Pairing
What you'll learn
Understanding what makes a good food and beverage pairing
Learn how tea & food pairing works
Evaluate various Tea and Moon Cake Pairings
Create a tea pairing with self made moon cakes
Requirements
No experience needed.
Description
Learn how to make your own moon cakes and create a professional tea pairing to go with them!We paired this demonstration with our Moon Festival Bundle. Below are some notes on the teas included. You could choose to purchase the bundle as a whole, or as individual teas linked here.Da Hong Pao, Spring 2018Bold and vigorous, this Yan Cha Wu Long is synonymous with celebration. It's layered with the bright flavors of lavish spices and flowers. Many people write poems during Moon Festival and recite them to the moon, and there is no better tea to write poetry about than a Zheng Yan Da Hong Pao!Nan Nuo Shan, Ban Po Lao Zhai, Spring 2017This ancient tree pu er comes in individually wrapped 7-gram tea cakes. Honoring the round shape of the moon, we'll be drinking these mini cakes this holiday season! This Sheng Pu is silky and sweet like flowers.Da Chi Gan, Mid Spring 2021Da Chi Gan is an unsmoked red tea showcasing a high mountain tea's sophisticated sweetness and unique brightness. Chi Gan means red and sweet, which speaks truthfully of what the tea is. The sweetness and caramelized tree bark notes of this Da Chi Gan remind us of warm feelings of time spent with family and reconnecting with nature. A perfect combination for the Mid-Autumn Festival.Gua Pian, Semi-Handmade, Mid-Spring 2021We chose this tea for this bundle because of the round mouthfeel it gives us. An umami green tea with meaty green notes of seaweed soup, we love this gorgeous Green's buttery texture and full flavor!Ingredient list:Equipment: Scale, mooncake molds, medium bowls, whisk, pastry brush, sheet pans, parchment paper200g all-purpose flour140g invert sugar syrup (Lyle's Golden)50g peanut oil4g lye waterpastes for fillings (best from local Asian markets): lotus bean paste, red bean paste, sesame paste, jujube pastesalted duck egg yolks (optional)cornstarch1 egg (for egg wash)Making the dough:Mix invert sugar syrup, lye water, peanut oil together with a whisk. Add in flour, mix until evenly distributed. Wrap with plastic film. Let rest at room temperature for 2 hours.Filling:Weigh the egg yolk and the filling. Together they should be 30 grams.If not using egg yolks, use 30 grams of your fillingWrap the filling around the egg yolk (if using) into a ballSteps
reheat the oven to 395 degreesWeigh 20 grams of the dough out per mooncakeWearing gloves, flatten the dough between your palmsWrap the dough around your ball of fillingCarefully smooth the dough to cover the filling, leaving no gapsDip the mooncake ball in cornstarch, and shake off excessSprinkle and coat the mold with cornstarch, and shake off excessPut the mooncake ball into the mold. Gently press down and lift on to the cookie sheet lined with parchment - once they are there, don't pick them up again to keep the shapeSpray the top of the mooncake lightly with waterBake for 5 minutes to set the pattern on topTake out the mooncakes after 5 minutes, lightly brush only the top with egg wash. Do not brush the sides or use too much egg wash. Only brush the raised patter lightlyBake for another 10 minutes until the top is brownedTake out and cool to room temperatureOnce cooled, put them into a sealed plastic bag at room temperature to allow them to soften. After 2 days, the skin will become moist and softWho this course is for
Everyone who is interested in tea pairing or making moon cakes
Screenshots
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