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
5 g lemon juice
2.5 g sugar
0.25 g xantana
0.25 g gluco
5 g algin
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.
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.