Turning my Chinese tea and beans into moon cakes, my kids reviews after dinner скачать в хорошем качестве

Turning my Chinese tea and beans into moon cakes, my kids reviews after dinner

After drop off kids to school, I have the place to myself and my dog :) I have so much tea from China, and I picked 2 of them for moon cake today! Moon cakes are all about flavor, and we're taking it to the next level today! Watch as we explore the aromatic world of green tea and black tea to create two distinct, mouthwatering fillings that will elevate our moon cakes. Full recipe on my cookbook as well, and Red bean and sesame paste recipe , also golden syrup recipe. Moon cake Ingredients: 200g Golden Syrup 1/4 tsp Baking Soda 2 1/4 tsp Alkaline Water (Kan Sui) 50g Corn Oil 250g All-Purpose Flour 1/2 tsp Molasses (for coloring) 1 Egg Yolk + 10g Water (for egg wash) 🌙 Steps: Mix golden syrup, alkaline water, baking soda, and corn oil in a bowl. Allow it to rest for 15 minutes. Add molasses to the syrup mixture, then gradually add flour. Mix to form a smooth, soft dough. Cover with plastic wrap and let it rest for 3 hours. Divide the dough into 20g balls. Divide the red bean or black sesame paste into 30g balls. Roll a mooncake dough ball into a round dumpling wrapper. Place a filling ball in the center and seal the edges, ensuring it's completely sealed. Dust the mooncake mold with flour, press the dough ball into it, and tap out the mooncake. Place mooncakes on a baking sheet lined with a silicone mat or greased tray. Spray water on top of each mooncake. Bake at 390°F for 5 minutes, then remove and cool briefly. Brush with egg wash, ensuring not to use too much for clear patterns. Bake at 355°F for 15 minutes or until golden. Let them cool at room temperature in a partially closed container for 2-3 days to soften the dough, then enjoy! Tea flavored bean past fill ing Ingredients: 14 oz (389g) Lima beans 80g sugar 60g maltose 120g corn or peanut oil 2 tbsp dried tea leaves 200g boiled water Instructions: 1.Soak the Lima Beans: Begin by soaking the Lima beans overnight in water. 2.Cook the Lima Beans: Drain the soaked Lima beans and place them in a pot. Add enough water to cover the beans. Bring the water to a boil over high heat. Reduce the heat to medium-low and simmer for about one hour or until the beans become soft. 3.Peel the Lima Beans: Once the Lima beans are soft, drain them and let them cool slightly. Peel the beans to remove their outer skins. 4.Prepare the Tea: In a separate container, brew the tea by pouring 200g of boiling water over 2 tablespoons of dried tea leaves. Allow the tea to steep and cool. 5.Blend the Ingredients: Place the peeled Lima beans in a food processor. Add the sugar, maltose, and corn or peanut oil to the food processor. Pour in the brewed tea (including the tea leaves) from step 4. Blend everything together in the food processor until you have a smooth mixture. 6.Cook the Filling: Transfer the blended mixture to a nonstick pan. Cook the mixture over medium-low heat, stirring constantly with a spatula. Continue to cook and stir until the mixture thickens and turns into a paste. It should no longer stick to the spatula when it's ready. 7.Cool the Filling: Remove the filling from the heat and let it cool. You can either chill it in the refrigerator for an hour or leave it to cool at room temperature. 8.Use the Filling for Moon Cakes: Once the filling has cooled, it will be easier to work with. You can now use it as a filling for moon cakes, following your moon cake recipe. Thank you for coming in our Moon Festival celebration and moon cake-making adventure. I hope this video inspires you to create your own cherished traditions with loved ones. If you enjoyed this video, please like, subscribe, and hit the notification bell to stay updated on more delightful content. Happy Moon Festival! 🌝🥮❤️ #MoonFestival #MoonCakeMaking #FamilyTraditions