Asiri Punchihewa

Sweet Toasted Bread with Rose and Almond Tea and Berries

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

Toasted bread: 
100g milk
100g yeast
20g malt
100g granulated sugar
25g salt
400g egg
1000g cake flour
300g butter

Lychee with Rose and Almond crémeux: 
300g milk
120g Dilmah Lychee with Rose and Almond Tea
300 g uht cream
90g granulate sugar
110g yolk
16 g soled gelatins

Toasted bread: 
Break down the yeast, malt and sugar in the milk and mix with the flour.
Stir the salt into the egg and add at 2 to 3 intervals. Add the butter only when the dough is well formed.
Then knead the dough well and allow to stand for approx. 6 to 8 hours in a cool place.
Work up the dough, place in greased cake tins and leave to prove. When three quarter of proof is complete brush with egg and when fully proved bake in a medium hot oven at 180C, for about 25 minutes.
When properly baked, cut into square sharps, and create an empty space in the middle.
Cook in an oven again until they turn brown.

Lychee with Rose and Almond crémeux: 
Boil milk and tea together, then store in room temperature for about 2 hours to extract the flavours from the tea.
Make a cream anglaise with heavy cream , egg yolk and caster sugar. Add soled gelatins to the cream Anglaise and mix well. Then pour the tea milk in the cream Anglaise mix well. Place on a tray with plastic foil.
Use double water to cook at 100Cfor 1 hour. Please keep this in a fridge.

Assemble and decorate: 
Mix the Lychee with Rose and Almond crémeux till smooth. Pipe inside toasted bread and place the berries on top to serve. Garnish with sprinkled gold leaf.

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