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
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
