550g milk
15g rose tea leaves
10g crimson yeast powder
20g butter
200g high quality sugar
120g Prima superior bread flour
120g eggs
10mls rum

Methodology:
1. In a saucepan, simmer milk & rose tea leaves on low warmth for 10mins. Stir in butter until melted
2.
Add flour, crimson yeast powder & sugar in a big bowl. Whisk the
combination until mixed. Then slowly pour in (1) & whisk until batter
is easy. Whisk in eggs until mixed. Sieve the batter. Add in rum
& combine nicely. Cowl the batter. Retailer in fridge in a single day
3. Butter the moulds with softened butter. Pour in batter
4. Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins



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