This year’s Mid-Autumn Festival is a muted one for my family because my late Grandma would not be around to celebrate it with us. I decided to do something special with my daughter Dana and brought her to attend a hands-on Mooncake making workshop at the invitation of 1872 Clipper Tea Co. We spent an enriching afternoon learning how to make tea-infused Snowskin Mooncake, which incidentally is one of my favourite type of mooncakes. Subtle yet traditional enough to perpetuate the significance of the festival which is family togetherness and harmony.
The workshop was held at The Baking Loft (at SOHO2, The Central). Chef Flora demonstrated to us the skill of making tea-infused Snowskin Mooncake in clear, simple steps. Within minutes, we were off to to our station to create our own mooncakes. Seeing how enthusiastic our little aspiring chef Dana was, I decided to her show you how it’s all done in this short video.
- 1.5 Tbs Clipper Earl Grey Dried Tea Leaves
- 30g Earl Grey Tea
- 100g Kou Fen (processed glutinous rice flour)
- 50g Caster Sugar
- 30g Salted Butter (softened at room temp)
- 90g Chilled Ice-cream Soda
- 200g White Lotus Paste
- 20g Diced Dried Apricot (optional)
- Add half a cup of boiling water to the 1.5 tablespoons of Clipper Earl Grey Tea Leaves. Set aside for it to infuse and cool a little.
- Sift the Kou Fen. Add in sugar. Stir to mix. Add in softened butter and mix with the back of a spoon to form a crumbly mixture.
- Add in the chilled Soda followed by the Earl Grey Tea. Mix together slowly using the back of a pair of chopsticks until all liquids have been absorbed. Use your hands to knead into a soft, smooth dough. Do not overmix. Place the dough in a plastic bag to retain moisture while you are getting the filling ready. Portion the dough to 20g round balls each.
- Drain the tea leaves then add to the white lotus paste. Add in diced apricots if you wish. Mix well with hand. Portion the filling to 22g round balls each.
- Place the round 20g dough between 2 sheets of clean plastic and press down using palm to flatten it.
- Wrap the lotus filling inside the flattened dough and pinch the ends to cover it.
- Lightly flour the mooncake mould and dust away the excess. Press the dough into the mould firmly. Knock to unmould the mooncake.
- To keep the Snowskin Mooncakes soft, keep them in an air-tight container and keep them chilled.
Presenting to you the 1872 Clipper Earl Grey-infused Snowskin Mooncake!
From our family to yours, have a blessed Mid-Autumn Festival!