EMPEROR’S GARDEN
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Smita Grosse
Jerry Li
Galaxy Macau offers a variety of over 50 world-class Asian and international restaurants under one roof to please everyone’s palate. Represented by Jerry Li & Smita Grosse.
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Baba Dough- 30g yeast
- 250g flour
- 200ml milk
- 400g egg
- 52g sugar
- 10g Dilmah Lychee with Rose and Almond Tea
- 368g water
- 35g Dilmah Lychee with Rose and Almond Tea
- 300ml water
- 110g lychee purée
- 70g sugar
- 60g Dilmah Lychee with Rose and Almond Tea, brewed
- Rose syrup
- 100g pastry cream
- 35ml Dilmah Lychee with Rose and Almond Tea, brewed
- Lychee and cut fruits
Methods and Directions
Baba Dough- Mix all the flour, yeast, sugar and syrup.
- Add in eggs.
- Slowly add in milk
- Boil the tea and water.
- Keep it overnight.
- Boil all ingredients together.
- Keep it overnight.
- Reheat before using to soak the baba.
- Fold in pastry cream base with the tea infusion.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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