Tea for Sweets
How to make Chiffon Cake
Ingredients
- 4 Medium Eggs yolks
- 20 g granulated sugar
- 50 g vegetable oil
- 90 ml milk
- A little vanilla essence
- 40 g flour
- 35 g strong flour
- 3 g baking powder
- 4 egg whites
- 50 g granulated sugar
Optional Ingredient
Preferred varient of Tea for Sweets by AZ Teas
- Forbidden Fruit Concentrate
- Imperial Earl Grey Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
Method
- Add granulated sugar to egg yolks and mix well with a hand mixer until the mixture turns white.
- Add vegetable oil in 5 to 6 additions, mixing well. When mixed, add milk in the same manner. Add the vanilla essence.
- Sift together the flour, strong flour, and baking powder, and mix with a whipper until the mixture becomes sticky.
- Beat the egg whites slightly and add the granulated sugar to it in three parts, beating thoroughly. (Chilled in the refrigerator). *Please be sure to clean the blades of the hand mixer when beating the egg whites and wipe the water off completely. Please note that if there is any water or oil on it, it will not foam.
- Add the beaten egg whites in 3 parts (mix with a whipper and finally mix from the bottom with a rubber spatula to ensure even distribution)
- Optional: Add preferred varient of AZ Tea concentrate made for Sweets to enhance flavor and aroma
- Put the mixture into a 17cm cake mold and mix several times with a bamboo skewer to release air and bubbles.
- Bake in a preheated oven at 170℃ for 35-40 minutes.
- Invert the cake and allow it to cool sufficiently before removing the dough from the mold by hand.
How to make Earl Grey Pound Cake
Ingredients
Material – 18cm pound cake pan
- 2 eggs
- 120g light flour
- 2g baking powder
- 120g unsalted butter
- 90g white sugar (slightly less sweet)
- 1 tablespoon milk
- 4g Imperial Earl Grey Concentrate
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
Preparation
- Line the pound cake tin with parchment paper.
- Preheat the oven to 180°C (356°F).
- Sift together cake flour and baking powder.
- Combine milk and tea leaves and let it steep.
- Bring the eggs and butter to room temperature.
- Thoroughly beat the eggs.
- Mix the butter until it becomes pale, then add the granulated sugar and mix well.
- When the mixture turns white and fluffy, add the eggs in three parts, mixing well each time (it might separate easily, so make sure to mix it well!).
- Add the sifted cake flour and baking powder and gently mix with a rubber spatula.
- Add milk and tea leaves and quickly mix with a rubber spatula.
- Pour the batter into the prepared cake tin.
- Use a spatula to make the edges of the batter higher than the center to ensure an even rise during baking.
- Bake in a preheated 180°C (356°F) oven for about 35 minutes.
- After about 15 minutes of baking, make a shallow cut in the center of the pound cake batter to help it rise beautifully.
How to make Flavored Macaron
Ingredients
Makes 8 macarons with a diameter of 3cm (16 macaron shells)
Macaron Shells
- Egg whites… 33g
(equivalent to 1 medium-sized egg) - Almond flour… 38g
- Powdered sugar…
50g (must use powdered sugar!) - Earl Grey tea leaves… 2g
- Lemon juice… a few drops
- Granulated sugar… 20g
Tea Ganache
- White chocolate… 50g
- Heavy cream (40% fat)…30ml
- Earl Grey tea leaves… 1 tea bag
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
Tips
- Use fresh egg whites at room temperature – no need for freezing. However, ensure they are at room temperature before using.
- Ensure no egg yolk or water gets mixed with the egg whites, as this may hinder the foaming process.
- Whisk the egg whites on high speed first with a hand mixer, then switch to low speed to achieve consistent foam size.
- The macaronage process can be quick. Stop when the mixture becomes glossy and falls like ribbons. Overmixing should be avoided.
- Dry the macarons in the refrigerator, which provides consistent drying regardless of the season (room temperature and humidity). The refrigerator is ideal for effective drying.
- During the drying process in the refrigerator, rotate the baking sheet to prevent uneven drying.
- The temperature for melting the chocolate should be between 50-60°C. If it’s too hot, the chocolate may separate.
- After making the ganache, cool it thoroughly in an ice-water bath until it reaches the desired consistency. It should not be too hot, as it may become runny and unusable.
Preparation
- Bring the 33g of egg whites to room temperature.
- Prepare a piping bag with a round tip for the macaron shells.
- Prepare another piping bag with a star tip for the ganache filling.
- Line a baking sheet with parchment paper.
- Prepare a piece of paper of the same size as the parchment paper.
- Draw circles with a diameter of 3cm on the paper.
- A bottle cap with a diameter of 3cm is convenient for this purpose.
Making the Macaron Shells
- Place 38g of almond flour in a bag.
- Add 50g of powdered sugar.
- Add 2g of Earl Grey tea leaves.
- Shake the bag well to mix the ingredients.
- Sift the mixture twice and set it aside.
- Cut the room-temperature egg whites (33g) to stiff peaks.
- Add a few drops of lemon juice to the egg whites.
- Whisk the egg whites until they start to foam (using a hand mixer on high speed).
- Gradually add the granulated sugar (20g) in four portions while whisking continuously (using a hand mixer on high speed).
- Use a rubber spatula to incorporate any unmixed egg whites from the sides.
- Whisk the mixture again on high speed (using a hand mixer on high speed).
- Mix on low speed for about 1 minute to homogenize the foam (using a hand mixer on low speed).
- The meringue should have a stiff peak consistency.
- Add about 1/3 of the previously sifted dry ingredients to the meringue.
- Gently fold in the dry ingredients from the bottom.
- Add another 1/3 of the dry ingredients and repeat the folding process.
- Add the final 1/3 of the dry ingredients and fold gently.
- The macaronage is complete when the mixture falls like ribbons.
- Press the batter against the bowl to finish the macaronage process without cutting it.
- After macaronage, the batter should have a glossy finish and fall like ribbons.
- Transfer the batter to the prepared piping bag.
- Pipe the batter onto the parchment paper in circular shapes.
- Tap the baking sheet to flatten the macaron shells.
- Use a toothpick to pop any visible air bubbles.
- Secure the remaining batter in the piping bag by wrapping the tip with plastic wrap and a rubber band.
- Tie the piping bag tightly to avoid air from entering.
- Place it in a cool place to be baked later.
- Remove the paper template.
- Leave the shells in the refrigerator for about 45 minutes to dry.
- While drying in the refrigerator, avoid opening the fridge door to prevent insufficient drying.
- After approximately 22.5 minutes, reverse the positions of the baking sheet (front to back) to prevent uneven drying. (Avoid opening the refrigerator at any other time).
- Preheat the oven to 150°C (if the oven doesn’t have a preheat function, preheat for 10-15 minutes at 150°C).
- It’s okay if the macarons are slightly sticky to the touch; this is normal! (No need to check when drying in the refrigerator).
- Bake the macaron shells at 150°C for 12 minutes (if there are upper and lower heating elements in the oven, use the one farther from the heat source. Do not bake on two racks simultaneously).
- The macarons should have formed feet.
- Let the shells cool at room temperature for about 30 minutes. (They won’t come off cleanly if removed immediately after baking; they’ll be soft. They will harden to some extent as they cool).
- Once cooled, the shells should come off cleanly.
Making the Earl Grey Tea Ganache
- Crush the white chocolate (50g) into small pieces.
- Melt the chocolate by placing it over a water bath at 50-60°C.
- Place the Earl Grey tea leaves (1 tea bag) in the heavy cream (30ml).
- Cover it with plastic wrap.
- Heat it in a 500W microwave for 30 seconds.
- Use a spoon to mix it and create a strong milk tea flavor.
- Add the tea-flavored cream to the chocolate while it is still over the water bath and mix it in.
- Cool the mixture in an ice-water bath until it reaches the desired consistency. (Use a metal bowl)
- Transfer the ganache to a piping bag.
- Pipe the ganache filling onto 8 macaron shells.
- Sandwich the filling with the remaining 8 shells to complete the macarons.
- Place the macarons on a tray and cover them with plastic wrap.
- Chill them in the refrigerator for about 30 minutes to firm up the ganache.
- Once set, individually wrap each macaron with plastic wrap.
- Seal them in a container or a bag.
- Leave them in the refrigerator for one night to two days (this allows the moisture from the ganache to permeate the macaron shells, making them soft again!).
- When you are ready to enjoy them, let them come to room temperature for an even better taste.
- As they are homemade, consume them within three days in the refrigerator.
How to make Earl Grey Cheese Cake
Ingredients
Material – 15cm Pan
- Cream cheese 200g
- Fresh cream (35%) 200g
- Yogurt (unsweetened) 50g
- 100g granulated sugar
- 2 whole eggs (114g)
- Cornstarch 30g
- 30g lemon juice
- 7g black tea (Earl Grey) (for steeping)
- 40g boiling water
- 2g black tea leaves (Earl Grey)
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
Bottom dough
- 65 g cookie
- 30 g melted butter
Tips
- For a crumbly bottom, use cookies instead of biscuits.
- For a heavier and richer cheesecake, use cream with 45% milk fat.
- Use flour instead of cornstarch, for a more firm and solid cheesecake.
- If you don’t mind the roughness of the tea leaves, you don’t need to strain them at the end.
Preparation
- Bring the cream cheese to room temperature to ensure easy mixing.
- Preheat the oven to 170°C (338°F).
- Prepare the mold for the cheesecake.
- Preheat the oven to a suitable temperature for baking the cheesecake.
- Prepare a 15cm round cake pan by greasing it or lining it with parchment paper.
- Crush the cookies into fine crumbs. You can use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.
- Mix the crushed cookies with the melted butter until well combined.
- Press the cookie and butter mixture firmly into the bottom of the cake pan to form the crust.
- Steep the 7g of black tea (Earl Grey) in 40g of boiling water. Let it cool down and set it aside.
- In a mixing bowl, combine the cream cheese, whipping cream, unsweetened yogurt, and granulated sugar. Mix until smooth and creamy.
- Add the whole eggs to the cream cheese mixture and continue mixing until well incorporated.
- Dissolve the cornstarch in the lemon juice and then add it to the cream cheese mixture. Mix thoroughly.
- Add the steeped black tea (cooled) to the mixture and blend it in.
- Finally, add the 2g of black tea leaves (Earl Grey) to the mixture and give it a gentle stir.
- Pour the cheesecake batter over the prepared crust in the cake pan.
- Bake the cheesecake in the preheated oven until it is set and slightly golden on top. The exact baking time and temperature may vary, so follow the recipe’s guidelines or until a toothpick inserted in the center comes out clean.
- Once baked, let the cheesecake cool down to room temperature and then refrigerate it for a few hours or overnight to chill and set.
- Once chilled and set, you can slice and serve your delicious Baked Cheesecake with Black Tea.
How to make Earl Grey Financier
Ingredients
Makes 6 pieces
- Unsalted butter: 70g
- Egg whites: 70g
- Sugar: 55g
- Honey: 5g
- Earl Grey tea leaves: 3g
- Almond flour: 35g
- Cake flour: 30g
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
Method
- Melt the unsalted butter and whisk the egg whites and sugar until frothy.
- Add the honey and mix, then incorporate the black tea leaves and almond flour.
- Stir in the cake flour until the batter becomes smooth.
- Pour the batter into financier molds and bake in a preheated oven at 180-190℃ (356-374°F) for 15-16 minutes.
How to make Earl Grey Butter Cookies
Ingredients
For Cookies (Makes 30 cookies)
- 100g Unsalted Butter
- 45g Powdered Sugar
- 10g Egg Yolk
- 140g Cake Flour
- 4g Earl Grey
For Dressing
- 20g Granulated sugar
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Premium Ginger Tea Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
- Mogul Chai Concentrate
Method
- Make butter smooth. Add powdered sugar and mix well.
- Mix it with whisk until it becomes whitish.
- Add egg yolk in 2 parts and mix well.
- Sifted flour and Earl grey and mix with spatula. Fold it until the lumps are formed.
- Put the dough on plastic wrap. Flatten and let it sit in a fridge for an hour.
- Press the top with a rolling pin to soften.
- Divide it into two equally. Roll it and make it a Logs of 15cm(5.9 inch)
- Wrap it in a parchment paper. Chill it in a freezer for 2 hours and you roll it in sugar.
- Cut it into 1cm(0.4inch) wide.
- Preheat the oven to 338 °F/170℃. In the meantime, let the dough sit in a freezer. Bake for 20min. Cool it down well.
How to make Earl Grey Scones
Ingredients
Yields 7 scones, 6 cm in diameter
- 200g all-purpose flour
- 7g baking powder
- 50g unsalted butter
- 35g cane sugar
- A pinch of salt
- 1 egg
- 70ml milk
- 2 teaspoons (4g) Earl Grey tea leaves (loose tea is recommended)
Alternative Tea leaf flavor options
- Forbidden Fruit Concentrate
- Eden’s Garden Concentrate
- Rose Tea Concentrate
- Vanilla Tea Concentrate
- Mogul Chai Concentrate
Method
- Preheat your oven to a temperature of 200°C (392°F).
- In a large mixing bowl, combine the all-purpose flour and baking powder. Cut the unsalted butter into small pieces and add it to the dry ingredients.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
- Add the cane sugar, a pinch of salt, and the Earl Grey tea leaves to the bowl. Mix everything together until evenly distributed.
-
- In a separate small bowl, beat the egg lightly. Then, add the milk to the beaten egg and mix well.
- Gradually pour the egg and milk mixture into the dry ingredients. Stir gently until the dough starts to come together. Be careful not to overmix; just combine until the dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough a few times until it becomes smooth.
- Roll out the dough to a thickness of about 2 cm (3/4 inch).
- Using a 6 cm (2.4 inches) diameter flower-shaped cookie cutter (菊型), cut out 7 scones from the dough. If you don’t have a flower-shaped cutter, a regular round cutter will work fine.
- Place the scones on a baking sheet lined with parchment paper.
- Bake the scones in the preheated oven for approximately 15 minutes or until they turn golden brown.
- Once the scones are done, remove them from the oven and let them cool on a wire rack.
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