41
MID AUTUMN FESTIVAL
Tie Guan Yin Tea Infused Snowskin Mooncake with White Lotus Paste, Hazelnut & Candied Orange Peel Makes 15 mini mooncakes Ingredients
Method
Snowskin
1
Make the snowskin in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, replacing the Dilmah Rose French Vanilla tea with Dilmah Oolong Tie Guan Yin tea. Set aside to rest for 30 minutes.
2
Combine the white lotus paste with hazelnuts and candied orange peel. Knead with hands to get an even mixture.
3
Assemble the mini mooncakes (in the same manner as in the recipe ‘Rose with French Vanilla Infused Snowskin Mooncake’, using the lotus hazelnut filing.
115g koh fun (cooked glutinous rice flour) 115g icing sugar 30g shortening 135ml Dilmah t-Series Tie Guan Yin Oolong tea (a strong brew of 4g to 135ml hot water and chilled after) 4-5 drops green food colouring Filling 180g white lotus paste 50g hazelnuts 2 tbsp chopped candied orange peel
Tea Pairing t-Series The First Ceylon Oolong Tea Another oolong tea, t-Series The First Ceylon Oolong is less intense in flavour but its inherent smoky edge teases out the orange nut overtones in the mooncake.
t-Series Lychee with Rose and Almond Tea Seeking a multi-dimensioned flavour pairing? Brew up some t-Series Lychee with Rose and Almond tea, on ice. Served cold, the emphasis is on the flavours of the lychee, rose, almond blending with the mooncake’s flavours of hazelnuts and orange peel.
t-Series Tie Guan Yin Fragrant Oolong Tea With its flavours of linseed oil, hints of olive, and herb is the perfect partner for this mooncake with flavours that are a melange of citrus fruit, nuts and seeds.
