Rosewood Hong Kong, 18 Salisbury Rd, Tsim Sha Tsui, rosewoodhkshop. The mooncake collection features a variety of flavours including Traditional White Lotus Seed Paste with Double Egg Yolks ($498 for four pieces), Traditional Yellow Lotus Seed Paste with Olive Seeds and Double Egg Yolks ($588 for four pieces), The Legacy House Mini Egg Custard Mooncakes ($448 for six pieces) and Mini Assorted Flavour Mooncakes, including Jasmine Tea-infused Egg Custard, Lapsang Souchong Tea White Lotus Seed Paste, Red Bean Paste with Mandarin Peel ($488 for six pieces). ![]() Rosewood Hong Kong kicks off the annual Mid-Autumn Festival celebrations with the launch of the “ The Witty Moon” Mooncake Collection crafted from time-honoured recipes by Chinese Executive Chef Li Chi-Wai.ĭesigned by internationally acclaimed creative studio RCS, the eco-friendly and playful mooncake box design includes a special feature of lantern riddles, which pays tribute to the common tradition of riddles written on slips of paper attached to lanterns. Turn heat to simmer, partially cover ( the starch in the water will cause the pot to boil over if covered completely) and let cook for 30 mins or until the seeds can be easily pierced with a knife point. When water is boiling add in dried lotus seeds. ![]() Hong Kong Cuisine 1983, 1/F, Elegance Court, 2-4 Tsoi Tak Street, Happy Valley, 2893 3788, Hong Kong Add 4 cups water to pot and set over high heat. Each box is priced at $488 and includes six flavours. The mooncake gift box is now available for pre-order, with pickups scheduled from early to mid-September. Sweet mooncakes are filled with red bean paste and lotus seed paste, while savoury variations often incorporate ingredients like Yunnan ham with mixed nuts. with Bonus Gold Stainless Steel Tongs (2-Pc Set) Available for 3+ day shipping 3+ day shipping Wing Wah Hong Kong Assorted Mooncake 4 Kinds 26 Oz. Initially known as “flaky pastry mooncakes,” the art of making Suzhou-style mooncakes dates back to the Tang Dynasty, the layered flaky pastry forms a round, plump shape, while the flavours span a delightful range of sweet and savoury. Wing Wah Hong Kong White Lotus Seed Paste Mooncake 1 Yolk Gift Tin 740 G. Red Bean Paste Mooncake with 2 Egg Yolks. Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut. Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Egg Yolk. Presented in an elegant gift box, the collection features six flavours of mooncakes, each crafted with golden flaky crusts, thin bases, and a delicate combination of sweet and savoury fillings. White Lotus Seed Paste Mooncake with 2 Egg Yolks (Single Pack) White Lotus Seed Paste Mooncake with 6 Egg Yolks. Trust me! It’s a big difference.Breaking away from Cantonese-style mooncakes common in Hong Kong, Chef Silas and his team of master bakers at Hong Kong Cuisine 1983 pay homage to the traditional craft of Suzhou-style mooncakes. Place them in an airtight container for 3-4 days beforehand so that the crust can soften and everything gels together. lastly, I know it’s hard but control yourself from eating the mooncakes after you bake them. spray water into the oven above your mooncakes to prevent them from cracking. This will make sure the design is more defined. when brushing the egg wash on top of the mooncake before baking, apply small amounts at a time so that the egg doesn’t fill up the crevices of the imprint. At this stage, the yolks will look a bit like shiny dried apricots. Rinse the yolks gently with cold water, and place them on some kitchen paper to dry. By this stage, the yolks should be somewhat firm and sticky. when making the lotus paste, make sure to stir continuously on “low” heat to prevent sticking and burning. Carefully remove the yolks from the salt. ![]() The savory dried pork floss and egg yolk are added to the mooncake filling. before you bake or steam your salted egg yolk, spray or dip them in cooking wine for a better taste. Today I made this lotus seed paste mooncake with dried pork floss and egg yolk. Why: The flavours of the mooncake is naturally well-balanced with the sweetness from the lotus seed paste and the saltiness of the egg yolk so the toasty notes of an oolong or the fresh, grassy notes of a raw puer will pair beautifully with the mooncake. Update: Full recipe video is now on my YouTube channel (linked in the bio) □ There are indeed many varieties of mooncakes available today. If you plan on making your own, below are a few tips! I’ve been making a lot of mooncakes lately in prep for mid-autumn festival which is a popular Chinese holiday.
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