4 10 33 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/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/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