OOLONG PUFF CRACKERS WITH CITRUS BUTTER AND LEMON BUBBLE
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Jaume Ng
Leung Kwok Kin
Feel the draw of Kowloon in this enchanting hotel where grandeur combines with warmth to deliver a magical experience. Make a stop at the Lobby Lounge for some Afternoon Tea, any day of the week. Represented by Leung Kwok Kin & Jaume Ng.
- Sub Category Name
Food
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Teas Used
Ingredients
Dough- 250g flour
- 100g Dilmah The First Ceylon Oolong
- 50g olive oil
- 30g yeast
- 8g sea salt
- 5g lemon juice
- 2.5g sugar
- 0.25g Xantana
- 0.25g Gluco
- 5g Algin
- 5g lemon zest
- 5g butter
- 3g lemon juice
Methods and Directions
Dough- Mix the ingredients into a dough.
- Prove in room temperature for 30 minutes.
- Bake in a 200°C oven for 7 minutes.
- Make a tiny hole in the centre of the puff to inject lemon butter.
- Mix algin and water together. Set aside.
- Mix the rest of the ingredients together.
- Blanch lemon zest in water 3 times.
- Cook skin into the sugar solution to soften.
- Blend skin with lemon juice and butter till smooth.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/12/2024
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