Asiri Punchihewa

Oolong Puff Crackers with Citrus Butter and Lemon Bubble

Recipe by Leung Kwok Kin & Jaume Ng of Kowloon Shangri-La – Gold Winner Dilmah Real High Tea Challenge 2014 Hong Kong

250 g flour
100 g Dilmah The First Ceylon Oolong
50 g olive oil
30 g yeast
8 g sea salt

Lemon sphere:
5 g lemon juice
2.5 g sugar
0.25 g xantana
0.25 g gluco
5 g algin

Lemon butter:
5 g lemon zest
5 g butter
3 g lemon juice

Mix the ingredients into a dough.
Prove in room temperature for 30 minute.
Baked in a 200 degrees C oven for 7 minutes.
Make a tiny hole in the centre of the puff to inject lemon butter.

Lemon sphere:
Mix algin and water together. Set aside.
Mix the rest of the ingredients together.

Lemon butter:
Blanch lemon zest in water 3 times.
Cook skin into the sugar solution to soften.
Blend skin with lemon juice and butter till smooth.


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