Dilmah Real High Tea
09/15/14

Raspberry Mint Baba, Rhubarb Compote with Angel Hair

Recipe by Neo Ng & Faustino Tabilas Jr of Grand Hyatt Macau – Gold Winner Dilmah RHT Challenge Macau 2014

 

Baba:
250g bread flour
5g sugar
5g salt
150g egg
10g yeast
150g milk
75g butter

Rhubarb Compote:
250g rhubarb
50g sugar
50g water
5g lemon juice
0.5pc vanilla bean

Peppermint syrup:
500g water
150g sugar
1tbs Dilmah Pure Peppermint Leaves
1pc whole orange
Dash rum

Angel Hair:
5pcs egg yolk
300g water
300g sugar

Raspberry Jam:
200g raspberry
50g sugar
6g pectine

Method: 

Baba:
Mix the flour, sugar, salt, yeast and egg. Then put the warm milk.
Melt the butter and add in the mixture.
Put in the proofer and pipe in the mold. Then bake in 180 degrees Celsius for 25 minutes.

Rhubarb Compote:
Mix all the ingredients and boil for 20 minutes.

Peppermint syrup:
Mix all the ingredients and boil for 15 minutes.
Put into baba and then cook.

Angel Hair:
Make syrup by boiling the water and sugar.
Mix the egg yolk and the syrup.

Raspberry Jam:
Mix all the ingredients and boil for 20 minutes.

 

 

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