What You Will 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
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 2018
Bold 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 2017
This 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 2021
Da 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 2021
We 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 paper
200g all-purpose flour
140g invert sugar syrup (Lyle’s Golden)
50g peanut oil
4g lye water
pastes for fillings (best from local Asian markets): lotus bean paste, red bean paste, sesame paste, jujube paste
salted duck egg yolks (optional)
cornstarch
1 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 filling
Wrap the filling around the egg yolk (if using) into a ball
Steps:
Preheat the oven to 395 degrees
Weigh 20 grams of the dough out per mooncake
Wearing gloves, flatten the dough between your palms
Wrap the dough around your ball of filling
Carefully smooth the dough to cover the filling, leaving no gaps
Dip the mooncake ball in cornstarch, and shake off excess
Sprinkle and coat the mold with cornstarch, and shake off excess
Put 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 shape
Spray the top of the mooncake lightly with water
Bake for 5 minutes to set the pattern on top
Take 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 lightly
Bake for another 10 minutes until the top is browned
Take out and cool to room temperature
Once 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 soft
Who Should Attend!
- Everyone who is interested in tea pairing or making moon cakes