And the shucks are not ordinary... Shucks are with Puer!
Michael Chen
Senior Web Developer
Ustinya Kosterkina, champion of the Tea Masters Cup Russia 2016 shares her recipe for Tea Paiting:
Recipe Uneasy nuts
How to knead the dough:
At first gently whip the oil, when it turns white and increase in volume
add powdered sugar, continuing whipping. Mix together the eggs, egg yolks,
zest to a mass. Dissolve Puer Chagao in warm milk, add to the mass.
Mix flour with baking powder and gradually stir.
Then knead the dough with hands, but not for very long. Put in the cold for 40-60
min. Roll out a layer of 3 mm thickness, and put in the freezer for 10-15 minutes. At refrigerated reservoir cut roundels and gently press in the cold
molds-shucks. Pierce a few holes on the bottom (to let air out). Put to an
oven heated to 175 degrees for 5-6 minutes. After baking leave to cool.
Sharply-caramel cream:
Whip the butter until white. Separately whip condensed milk (if not whipping,
will be lumps). Mix the butter and condensed milk, add ginger juice,
cinnamon.
Whip mass, gradually add fermented baked milk,whip briefly ( to not allow fermented baked milk to separate). Fermented baked milk slightly smoothes the sweetness of condensed milk. It can also be replaced by varenets.
Ingredients quantity preparation
Dough
Oil - 300 g, room temperature, knead in a blender
Powdered sugar - 300g, add to butter
Lime zest - 10g
Egg - 3pc
Yolk - 3pc
Flour - 750g
Disintegrant - 2 g Add to flour
Puer Chagaо - 10 grams, brew with warm milk, add before flour
Milk - 50 g
Cream
Oil - 200 g, whip in a blender
Condensed milk cooked - 350 g, shake up separately, add to butter
Ginger juice - 80 g
Fermented baked milk / varenets - 50 g
Cinnamon to your taste
Source: teamasterscup.ru/blog/
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