Baking with tea: Add more flavor to your baked goods

Baking is a hobby and a valuable skill highly respected by chefs and home cooks all over the world. Whichever you may be, the one who’s baking or the one who’s enjoying the output, the art of baking is simply a superb method of cooking in the culinary world.

Among the plethora of ingredients, old and new, that add flavor to baked food, tea is a front runner. Inspiring various chefs and home cooks to adapt tea cuisine and cook using tea recipes, this particular ingredient makes baking a lot more exciting.

For those still a little skeptical and interested in testing the uncharted waters of tea cuisine, the below tea recipe may be a simple guide to gather knowledge on tea recipes and tea cuisine.

Rose with French Vanilla Infused Snowskin Mooncake with Custard Filling

Ingredients

Snowskin

115g cooked glutinous rice flour

115g icing sugar

30g shortening

135ml Dilmah t-Series Rose with French Vanilla tea

4–5 drops red food coloring

Custard

30g flour

30g cornflour

100g sugar

20g custard powder

30g melted butter

1 egg yolk

50ml coconut milk

70ml milk

How to make

To make the snowskin, combine the flour and sugar in a large mixing bowl and stir thoroughly.

Stir the food coloring into the flour mixture after adding it to the tea.

To make a dough, combine all of the ingredients thoroughly.

Mix into the dough thoroughly.

Turn it out onto a lightly floured board and knead it thoroughly until dough is smooth and evenly mixed.

Wrap it in cling film and place it in the refrigerator for 30 minutes.

In a mixing bowl, evenly combine the flours and sugar to produce the custard.

Then, whisk together the other ingredients (custard powder, melted butter, egg, coconut milk, and milk).

Pour into a deep dish and steam for 30 minutes in a wok, or until the custard is firm.

When the custard has cooled slightly, strain it three times through a metal sieve to obtain a smooth custard.

It’ll be quite dry and malleable. Set aside.

Unwrap the snowskin and thoroughly knead it (about 10 minutes).

Roll each 20g amount of custard into a ball.

Roll each 18g portion of snowskin into a ball.

Roll it out flat with a rolling pin.

In the center of the snowskin, place the custard ball.

Pinch the peel together around the custard to seal it.

Press into a tiny mold that has been lightly floured, then pop it out. Rep with the rest of the dough and custard.