Tuesday, October 29, 2013

Earl Grey Tea Cookie Buns

A treat for all the Earl Grey tea lovers! The softness of these buns are complemented with a lovely crispy cookie top. Best eaten when warm. :)

Earl Grey Tea Cookie Buns
Adapted from: Hidehide

Ingredients (Makes 8)
Milk Tea
110 g milk
2 tsp Earl Grey tea leaves

Bread Dough 
200 g bread flour
4 g instant yeast
20 g sugar
3 g (½ tsp) salt
20 g egg
110 g milk tea
20 g unsalted butter
1 tsp Earl Grey tea leaves

Cookie Dough  
50 g butter
50 g sugar
50 g egg
50 g cake flour, sifted
1 tsp Earl Grey tea leaves

Milk Tea:
1. Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes.
2. Strain the milk tea. Add milk and make 110 g milk tea and cool completely.
Bread Dough:
3. Combine all ingredients except butter in a bowl and knead till a non-sticky dough is formed.
4. Add in butter and continue to knead till the dough is smooth, elastic and non-sticky. Do the window pane test.
5. Place the dough in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 50 – 60 minutes, or until double in volume.
Cookie Dough:
6. Grind the tea leaves. Combine the tea leaves and cake flour together.
7. Beat butter and sugar together until fluffy.
8. Add in egg in 4 – 5 additions and beat till incorporated.
9. Add in flour mixture and fold until incorporated.
10. Place the cookie dough batter in a piping bag and chill before use.
11. Remove the dough from the bowl and give a few light kneading to punch out the gas in the dough. Turn out the dough and fold the dough into thirds.
12. Divide the dough into 8 equal portions and shape into rounds. Cover with a damp cloth or cling wrap and let them rest for 10 minutes.
13. Shape into rounds again.
14. Place the dough on a lined baking tray, cover with cling wrap and let them proof for about 40 – 50 minutes, or until double in volume.
15. Pipe the cookie dough batter on top of the dough in spiral. 
16. Bake in a preheated oven at 200°C for 10 minutes, or until golden brown.