Рецепт Longan-Oolong Cake
Saw this Longan Oolong Tea Cakes recipe in a local magazine Women's Weekly before the Chinese New Year holidays. The original recipe was to use fresh lychees but I changed it to dried longan from my pantry instead. I think this is a perfect combo with Chinese tea. So I quickly baked them in one of the weekends during my holiday break. The original recipe stated that this recipe would yield 10 mini cakes but I managed to get 35 using different mini moulds. As I don't quite like the idea of keeping cakes for long, very most 3 -5 days. I gave some away and kept 10 pieces of these tea cakes for ourselves. The cake had a crusty top just after baked with an after taste of dried longan but not much of the Oolong flavour. Next time I'll add some chopped walnuts in the cake to give little crunch.
Longan-Oolong Tea Cakes
Ingredients:
- 50g Dried longan, cut to small pieces
- 150ml Hot water with 4tsp Oolong tea leaves
- 170g Butter, softened
- 240g Brown sugar (used 200g caster sugar)
- 2 Eggs
- 280g Plain flour
- 2 tsp Baking powder
- pinch of salt
Soak 150ml hot water with 4 tsp Oolong tea leaves for 20 minutes, drain well. Warm up Oolong tea in microwave at high heat for 1 minute. Add dried longan pieces into Oolong tea and soak for 30 minutes.
Cream butter and sugar until pale. Add eggs, one at a time, beating well between each addition.
Sift flour, baking powder and salt over. Mix well at low speed.
Add dried longan and tea. Fold well with a rubber spatula.
Spoon mixture into desire (greased) moulds at 3/4 full. Bake at preheated oven for 20 minutes or until golden brown.
Cool cakes slightly, then turn out onto wire rack to cool completely.
50克 桂圆肉，切小粒
150毫升 热水浸泡4大茶匙乌龙茶叶
170克 软牛油
240克 黑糖 （我用200克白糖）
2个 全蛋
280克 面粉
2茶匙 发粉
150毫升沸水浸泡 4茶匙乌龙茶叶20分钟，滤出茶水在碗里，再把茶水放到微波炉里加热一钟，倒入桂圆肉浸泡30分钟。
将面糊倒入小模内八分满，放入预热180度烤箱，烘烤约20分钟致金黄色。(小摸子涂上少许牛油方便脱模，纸杯之外）
Enjoy and hope you have a wonderful week ahead!