1 10 33 https://learning.hku.hk/ccch9051/group-6/files/original/6484ef61b6532fd3e33fe82e2674d356.jpg c49df12774c7c071a56bbe06f30c6b10 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Pu'er tea Recipe Recipe of the dish Ingredients: - For the macaron shells: 300 grams ground almonds 300 grams pure icing sugar (without corn flour added to it) 110 grams liquefied egg whites (see below) + 300 grams caster sugar 75 grams water 110 grams liquefied egg whites 150 grams black sesame seeds + 150 grams to sprinkle - Pu'er Tea Ganache 350 grams white chocolate 150 milliliters whipping cream 2 tablespoons pu'er tea powder Instruction: 1. Black Sesame Seed Mixture 2. For this you can either use a mortar and pestle or a food processor. Add black sesame seeds to a food processor along with 1 tablespoon of the powdered sugar from the macaron shell portion and process for a couple minutes. Not all of the seeds will be crushed, but that's ok. 3. Pu'er Tea Ganache 4. Add cream and pu'er tea to a large microwave safe bowl and use a whisk to combine. Add white chocolate and microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to chill. 5. Macarons 6. Add half the icing sugar and almond meal and all of the black sesame seed mixture into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3 times. 6. Empty the almond mixture into a large mixing bowl. Half of it won't be mixed with the sesame seed mixture so use a whisk to mix it together well. Add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside. 7. Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallising. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy. 8. When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min. Add the COLOUR and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn't fall out, you know you've reached stiff peaks. 9. Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter. That's when you know the batter is ready to pipe. 10. Spoon the batter into a piping bag with a round tip. 11. Pipe rounds of batter about 3.5 centimeters (1.38 inches) in diameter, spacing them 2 centimeters apart on (flat) baking trays lined with baking parchment. Sprinkle with sprinkles. 12. Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells. They shouldn't be sticky when you touch them. It's at this point that you can preheat a fan forced oven to 180C (360F) 13. Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan) turn the tray around about half way through baking. Once they're baked, let them cool completely. 14. Fit the end of a piping tip with a Wilton #32 piping tip and frost a swirl of ganache on a cookie and then sandwich with another cookie. Attention Some precautions about the dish like allergy Be careful of allergies like egg and milk! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Black sesame pu'er tea macaron (黑芝麻普洱馬卡龍) Subject The topic of the resource Snack Chinese tea Description An account of the resource Macaronis a sweet meringue-based confection which come from Italy. Black sesame pu'er tea macaron is a fusion snack that mixed Chinese pu'er tea and macaron together. Creator An entity primarily responsible for making the resource The Scran Line Relation A related resource Keemun tea candy Tea-infused sticky sesame dumplings Shui xian tea shortbread cookies Tea eggs Pu’er tea cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.tastemade.com/videos/black-sesame-green-tea-macarons https://learning.hku.hk/ccch9051/group-6/files/original/6aaab872317959fea580c5337178f92c.jpg 715dc43480e93959be73b25c7832415a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black tea Recipe Recipe of the dish Ingredients: 6 eggs 3/4 cup soy sauce 2 star anise 2 tablespoons black tea (or 2 tea bags) 1 cinnamon stick 1 teaspoon sugar 1 tablespoon Sichuan peppercorn (optional) 2 strips dried tangerine or mandarin orange peel (optional) Instruction: 1. Place the eggs into a pot and add water to cover them. Bring the water to the boil and continue to boil for about 7 minutes to make sure the eggs are cooked. 2. Remove the hard-boiled eggs from the hot water and let them cool (you can speed the cooling process by rinsing the eggs in cold water). Use a tool (usually the back of a spoon) to crack each eggshell all around to allow the flavor to penetrate. 3. Return the eggs to the hot water and add tea leaves, soy sauce, star anise, and a touch of sugar. Bring the water back to the boil. Then turn the heat down and simmer for an hour. Add water if needed. Attention Some precautions about the dish like allergy People who consume tea eggs on a regular basis would increase their risk of osteoporosis. Also, please be careful of allergies especially egg. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Tea eggs (茶葉蛋) Subject The topic of the resource Snack Description An account of the resource Tea eggs, as a famous and typical Chinese snack, have been sold by street vendors in almost every city in China. It easies to make. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Keemun tea candy Tea-infused sticky sesame dumplings Black sesame pu'er tea macaron Shui xian tea shortbread cookies Pu’er tea cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. Recipe: https://steamykitchen.com/2147-chinese-tea-eggs-recipe.html Photo Reference: https://www.chinahighlights.com/travelguide/chinese-tea/tea-food.htm https://learning.hku.hk/ccch9051/group-6/files/original/34c161d7df270cfe04a0fc693ec0ba52.jpg 3d87a8be7f91c575b909b0673480a43e Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Oolong tea Recipe Recipe of the dish Ingredients: 1/2 cup (1 stick) butter, softened, plus more for the pan 1 tablespoon Shui Xian tea leaves, finely ground 1/2 cup powdered sugar, sifted 1 cup all-purpose flour 1/2 teaspoon fine sea salt Instruction: 1. Preheat the oven to 325°F. Butter an 8-inch square pan; set aside. 2. Put butter and tea in a large bowl and beat with an electric mixer until well combined and creamy, 1 to 2 minutes. Add sugar and beat until combined. Add flour and salt and beat again just until combined. (Dough will be a bit crumbly.) 3. Transfer dough to the prepared pan and press down with your fingers to make an even layer that covers the bottom of the pan entirely. Bake until edges are just golden and cookies are still soft, about 30 minutes. Using a fork, make perforated lines down into the dough to form 16 square cookies; set aside to let cool for 10 minutes. 4. Loosen edges with a sharp knife and slide cookies out onto a flat surface. Cut or break into individual cookies and serve warm or at room temperature. Attention Some precautions about the dish like allergy Be careful of allergies especially butter! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Shui xian tea shortbread cookies (水仙茶酥餅乾) Subject The topic of the resource Snack Description An account of the resource Bergamot oil is extracted from the fragrant skin of the sour bergamot fruit. In the cookie, bergamot oil mixed with Shui Xian tea which brings out the unique flavour. These slightly crisp, flaky cookies are the perfect accompaniment to cups of hot tea or cocoa. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Tea-infused sticky sesame dumplings Tea eggs Keemun tea candy Black sesame pu'er tea macaron Pu’er tea cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.wholefoodsmarket.com/recipe/earl-grey-shortbread-cookies?otm_medium=onespot&otm_source=onsite&otm_content=blog-dt:footer-unit&otm_click_id=dbac9dc3-63a1-4d40-ae49-6b6c1cce67c8 https://learning.hku.hk/ccch9051/group-6/files/original/c5cfacfd47813cdefc04b8d3dd6e9e31.jpg 54bd5e34d088efc2d9e24b67258db3ad Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 2 tbsp green tea 75 g glutinous rice flour 35 g rice flour ¼ tsp salt 100 ml water 20 g palm sugar, chopped into small pieces ½ tsp toasted white sesame seeds ½ tsp toasted black sesame seeds Instruction: 1. In a mixing bowl, combine the flours and salt. Add the water and stir with a spoon or your hands until a dough forms. 2. Divide the dough into 12 equal parts. Roll each portion into a ball. 3. Press 1 piece of dough with your thumb, forming a small pocket in the centre. Place ½ teaspoon of palm sugar inside. Seal the pocket by squeezing the mixture together and roll it into a small ball again. Repeat with the remaining dough and palm sugar. Place the dumplings on a tray lined with plastic wrap. 4. Bring a large saucepan of water to the boil. Add the tea. Add the dumplings, in two batches, and cook for 6 minutes. 5. Remove with a slotted spoon, drain, and transfer to a serving platter. 6. Sprinkle with the black and white sesame seeds. Serve hot. Attention Some precautions about the dish like allergy Be careful of allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Tea-infused sticky sesame dumplings (茶芝麻團子) Subject The topic of the resource Snack Description An account of the resource Tea-infused sticky sesame dumplings is sweet rich ball that mixed with tea and sesame which is different to the dumpling that appear in the main dish. Creator An entity primarily responsible for making the resource Luke Nguyen Relation A related resource Keemun tea candy Tea eggs Black sesame pu'er tea macaron Shui xian tea shortbread cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.sbs.com.au/food/recipes/tea-infused-sticky-sesame-dumplings https://learning.hku.hk/ccch9051/group-6/files/original/94bb5f5fa9da795fb27eed33e34f5916.jpg 6bc78c9a1f4ca47459f3d832d530ec8f https://learning.hku.hk/ccch9051/group-6/files/original/6317435d6097eea5cc3905222bd42f45.jpg 1ce9752f0d4664e87a5dd3463284cde4 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Attention Some precautions about the dish like allergy Be careful of allergies! Recipe Recipe of the dish Ingredients: 1 cup white sugar 100 ml glucose syrup (115g) or light corn syrup 1/3 cup tea essence (recipe below) This quantity makes a small batch, about 270g of candy. The recipe can easily be doubled or even quadrupled. NB : bigger batches will take longer to cook, a quadruple batch takes close to an hour to get to 164ºC (as opposed to 20 minutes for a small batch). Instruction: - Tea Essence: Put ~1/8 cup loose Keemun tea leaves(can use other tea leaves), or 6 tea bags into a heatproof bowl or mug. I used regular black tea, but use whatever your favourite is! Pour boiling water over - you need about 1/3 cup of liquid for the candy, so add at least 2/3 cup of boiling water (as the tea leaves will sop up a fair bit of the water). Let this mixture sit for at least 10 minutes. You can also boil it in the microwave for a few minutes to further concentrate the tea flavour. The stronger the better! Strain the tea leaves out just before you use it. - Tea Candy: 1. Place all ingredients (sugar, glucose syrup, tea essence) in the saucepan. Heat over medium heat, stirring, until all the sugar crystals are dissolved. Put the candy thermometer into the pan, so the base is sitting in the syrup. 2. Bring the syrup to the boil. This is a Thou Shalt Never Leave the Kitchen recipe ... you can do other stuff while the syrup boils (you know the dishes need washing), but do not leave it! The syrup should just be bubbling along nicely on medium heat. You don't need to stir it. 3. Use the pastry brush dipped in water to wash any stray crystals off the sides of the saucepan back into the mixture. 4. While the syrup boils, prepare the pan - you can line it with foil if you like (not essential). The main thing to do is grease the tin with a plain vegetable oil like canola or sunflower oil. You can also use mini muffin tins, candy forms, a gem scone tray, or other metal pans as the mood takes you. 5. Keep a close eye on the temperature! The magic number is 164ºC (330ºF). This will give you a hard crack candy, without burning the sugar. From the start of cooking to reaching the end point of 164º takes me about 20 minutes (using a gas stove on medium heat). A quadruple batch will take close on an hour. 6. When the syrup reaches 164ºC, turn off the heat and gently pour the mixture into your prepared pan. 7. After about 5 minutes, score the candy with a sharp knife. The window of opportunity for scoring the candy is only about 5 minutes, before 10 minutes have passed. Use a pot holder to hold the tin, and be careful - the candy is still very hot! You don't need to cut all the way through to the tin, just press down to make grooves. 8. Leave the candy to cool completely, at least an hour. Then tip it out of the pan and break it up into cute little cushions. It should snap satisfyingly along the lines you scored. 9. Place in an attractive container, and either give as a gift or have as a treat in the pantry. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Keemun tea candy (祁門茶糖) Subject The topic of the resource Snack Description An account of the resource Keemun tea candy is a snack that mixes Keemun tea and hard candy together. As there is a variety of hard candy and tea leaves, you can mix them in different ways to create your own tea candy. Creator An entity primarily responsible for making the resource JEJUNE Relation A related resource Tea-infused sticky sesame dumplings Tea eggs Black sesame pu'er tea macaron Shui xian tea shortbread cookies Pu’er tea cookies Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. http://jejunesplace.blogspot.hk/2010/10/tea-toffee-recipe.html https://learning.hku.hk/ccch9051/group-6/files/original/bbbec7d21a92f3e8a5e9beda1f25d84f.jpg 094f75e3061bf7804b5af42cc1022c50 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Pu’er Tea Recipe Recipe of the dish Ingredients: 500g flour 150g sugar 1 cup puer tea 3 tablespoons jam 3 tablespoons vegetable oil 1 teaspoon baking soda Dried fruits/nuts/whatever you like – unlimited Instruction: 1. Mix all the ingredients, mixed all the dry ingredients first, adding tea, blueberry jam and vegetable oil afterward. 2. Sliced up some dates, dried apricots and prunes. About 2/3 was mixed with dough, and the rest used to decorate the cake after it was done. 3. After the dough is ready, preheat the oven to 200 degrees. Butter the base of a round cake pan. Then pour the mixture into prepared pan and bake for 30-45 minutes. Attention Some precautions about the dish like allergy Be careful of allergies like blueberry, egg and milk. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Pu'er tea cake (普洱茶蛋糕) Subject The topic of the resource Dessert Description An account of the resource Pu'er tea cake is a dessert that mixed cake and Pu'er tea. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Longan-oolong tea cakes Yingde hong tea jelly Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. http://eng.daoli.eu/how-to-make-a-puer-tea-cake/ https://learning.hku.hk/ccch9051/group-6/files/original/34f600ec01d50c1e6e21fc2da34bc037.jpg 9746cfcede20c09f0b653f57b016ba2c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Green Tea Recipe Recipe of the dish Ingredients: 40 gm glutinous rice flour 20 gm rice flour 8 gm wheat starch 12 gm plain flour 35 gm caster sugar 160 ml milk 35 ml condensed milk 30 ml vegetable oil (such as sunflower oil or canola oil) 1½ tsp matcha powder 3 Tbsp cooked glutinous rice flour, for coating 20 gm cake flour 20 gm custard powder 20 gm milk powder 55 gm caster sugar 30 gm whisked egg 30 ml condensed milk 80 gm coconut cream 45 gm butter, melted Instruction: 1. To prepare the filling：Sieve all flours in a large mixing bowl. Add sugar. Stir in the whisked egg, condensed milk and coconut cream. Combine very well. Add butter. Transfer into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium-high heat. Let it cool down and chill in fridge for later use. 2. To prepare the snowskin: Sieve all flours in a large mixing bowl. Add sugar and combine well. Mix milk with condensed milk well. Pour into the flour mixture. Stir in vegetable oil. Drain through a fine sieve into a large and shallow pan. Cover with foil and steam for 15 to 20 minutes over medium high heat. Let it cool down. 3. Divide the filling into 8 portions, each in 32 grams. Roll each into a ball. 4. Scrape out the snowskin dough. Knead in matcha powder evenly. Divide into 8 portions, each in 33 grams. With a rolling pin, roll each out into a disc. 5. To ensemble mooncakes: Wrap the filling with the snowskin dough tightly and seal the edges. Coat with cooked glutinous rice flour. Shake away the excess. Press in a floured mooncake mould. Tap and remove it. Store in an airtight container covered with a kitchen paper. Chill in freezer overnight. Transfer the mooncakes into fridge for 2 hours before serving. Attention Some precautions about the dish like allergy Be careful of allergies like milk, butter and egg. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chinese green tea custard snow skin mooncake (中國綠茶冰皮月餅) Subject The topic of the resource Dessert Description An account of the resource Mooncake is one kind of traditional dessert that uses to celebrate the mid-autumn festival. In this dessert, Chinese green tea is added into the snow skin mooncake which is the modern version of mooncake. Creator An entity primarily responsible for making the resource Christine Ho Relation A related resource Longan-oolong tea cakes Pu’er tea cake Yingde hong tea jelly Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://en.christinesrecipes.com/2014/08/green-tea-custard-snowskin-mooncakes.html https://learning.hku.hk/ccch9051/group-6/files/original/f5f9132a0c5035dbfd57f4363d025b5c.jpg a56f981e30983e5f3253168f309cccfc Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Black Tea Recipe Recipe of the dish Ingredients: 1 cup + 2 tablespoons of water 2 teaspoons of black tea (can be Yingde hong tea or other type of tea ) 1 1/2 teaspoon unflavored gelatin 2 teaspoons sugar 1 1/2 tablespoon condensed milk 1 1/2 tablespoon half & half Instruction: 1. Sprinkle gelatin over 2 tablespoons of water. Heat 1 cup of water and steep tea for 5 minutes. 2. Strain tea. Add in the gelatin and sugar. Stir until gelatin and sugar completely dissolves. 3. Pour tea mixture into four mini cups. Chill in the refrigerator until set, about 30 minutes to an hour. 4. Combine half & half and condensed milk. Pour a layer of milk on top of each jelly. Attention Some precautions about the dish like allergy Be careful of allergies especially milk. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Yingde hong tea jelly (英德紅茶果凍) Subject The topic of the resource Dessert Description An account of the resource This dessert is easy to make which add Yingde hong tea into jelly. Creator An entity primarily responsible for making the resource Unknown Relation A related resource Longan-oolong tea cakes Pu'er tea cake Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.ohhowcivilized.com/black-tea-jelly/ https://learning.hku.hk/ccch9051/group-6/files/original/7e8521d1fb5a1445490c6816349fa365.jpg e2965f82d78ba6617975bebc7ad70419 https://learning.hku.hk/ccch9051/group-6/files/original/2a1e9e6148934816e4baecc9b907400f.jpg 83a4cdb82d4e227e9ca44484f7a818a9 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Snack Description An account of the resource Snank is a portion of food which smaller than a regular meal. In this collection, snacks with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical Object Subject The topic of the resource Snack Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Pu’er Tea Recipe Recipe of the dish Ingredients: 1 tablespoon loose leaf tea, ideally one that’s flavored 1 cup powdered sugar 1/2 teaspoon extract or flower water that complements your tea flavor 1 to 2 tablespoons strong brewed tea (Brewed from the loose leaf tea leaves above.) Crushed tea leaves for garnish Instruction: 1. Start preparing your favourite sugar cookie recipe. 2. Steep 1 tablespoon loose leaf tea of choice in 8 ounces of water for about 5 minutes. Strain and keep both the steeped tea leaves and the brewed tea. 3. When you’re toward the end of your sugar cookie dough mixing, stir in 2 tablespoons of the steeped tea leaves into the dough. 4. Roll out the dough and cut into your favorite cookie shapes. 5. Bake according to recipe directions. Let cookies cool completely before glazing. 6. For the glaze, mix powdered sugar with extract of choice plus 1 tablespoon of the brewed tea to start. 7. Add more tea if you want the glaze to be thinner. 8. Spoon the glaze onto the cooled cookies. Sprinkle lightly with crushed tea leaves and let sit for an hour or so for the glaze to set. Attention Some precautions about the dish like allergy Be careful of allergies! Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Pu’er tea cookies (普洱茶曲奇) Subject The topic of the resource Snack Description An account of the resource Pu’er tea cookie is a snack that consists of cookie and tea leaves. You can use different tea leaves to make cookies such as black tea leaves, green tea leaves and so on. Creator An entity primarily responsible for making the resource Zanitea Relation A related resource Black sesame pu'er tea macaron Tea eggs Shui Xian tea shortbread cookies Tea-infused sticky sesame dumplings Keemun tea candy Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://teafoodie.wordpress.com/2017/02/09/how-to-turn-sugar-cookies-into-tea-cookies/ https://learning.hku.hk/ccch9051/group-6/files/original/ae6369161776728ea04179305321f581.jpg d3c891a4c0003a59c080cdb3010ad530 https://learning.hku.hk/ccch9051/group-6/files/original/f1ecd891c1bcaea3d5e34b0e11ab6e02.jpg 96c59124574f1e0aa6d194fbb972080f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Dessert Description An account of the resource Dessert is a conclusion of the full course and would be tasted after the main meal. In this collection, desserts with Chinese tea leaves would be shown. Type The nature or genre of the resource Physical object Subject The topic of the resource Dessert Physical object An inanimate, three-dimensional object or substance. Note that digital representations of, or surrogates for, these objects should use Moving Image, Still Image, Text or one of the other types. Tea used Types of tea used in the dish Oolong Tea Recipe Recipe of the dish Ingredients: 50g Dried longan, cut to small pieces 150ml Hot water with 4tsp Oolong tea leaves 170g Butter, softened 240g Brown sugar (used 200g caster sugar) 2 Eggs 280g Plain flour 2 tsp Baking powder pinch of salt Instructions: 1. Soak 150ml hot water with 4 tsp Oolong tea leaves for 20 minutes, drain well. Warm up Oolong tea in microwave at high heat for 1 minute. Add dried longan pieces into Oolong tea and soak for 30 minutes. 2. Cream butter and sugar until pale. Add eggs, one at a time, beating well between each addition. 3. Sift flour, baking powder and salt over. Mix well at low speed. 4. Add dried longan and tea. Fold well with a rubber spatula. 5. Spoon mixture into desire (greased) moulds at ¾ full. Bake at preheated oven for 20 minutes or until golden brown. 6. Cool cakes slightly, then turn out onto wire rack to cool completely. Attention Some precautions about the dish like allergy Be careful of allergies like longan, butter and egg. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Longan-oolong tea cakes (龍眼烏龍茶蛋糕) Subject The topic of the resource Dessert Description An account of the resource The original recipe used fresh lychees but this recipe changed into dried longan. This dessert is a combo with longan, Chinese tea and cake. Creator An entity primarily responsible for making the resource Ann Low Relation A related resource Pu'er tea cake Yingde hong tea jelly Chinese green tea custard snow skin mooncake Format The file format, physical medium, or dimensions of the resource .jpg Type The nature or genre of the resource Physical object References A related resource that is referenced, cited, or otherwise pointed to by the described resource. https://www.anncoojournal.com/longan-oolong-cake/