Dilmah Real High Tea

The Good the Bad and the Ugly

Recipe by Ernest Wong and Alex WaiKee, Island Shangri-La – National Winner Dilmah RHT Challenge Hong Kong 2014

Meda Watte Bread
375 gr flour T55
187.5 grflour T45
13 gr salt
18 gr sugar
250 gr milk
2 eggs
23 yeast
4 sea salt
187.5 butter
10 gr Dilmah MedaWatte

Smoked Chicken
Dilmah Meda Watte
Chicken breast
Black Truffle

Glassware / Chinaware:
Golden B&B Plate


Meda Watte Bread
Infuse 50 gr MedaWatte Tea in the milk, strain
Mix all together with paddle 2 min
Add sea salt and tea powder 2 min
Add butter piece by piece 5 min
Keep in fridge
Roll in at 5mn
Cut rectangle 2,5x 10 cm
Keep in a warmer
Cook at 195 degrees Celsius until brown color

Smoked Chicken
Prepare the tea MedaWatte
Put the chicken inside the tea and leave it to marinate for 2 or 3 days
Then smoke and cook
Cut small dices, add mayonnaise and fresh black truffle



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