I have made a series of tea blends with Adagio. I was making a cake roll and I thought the Spilled Milk Tea I had made would go well with what I was doing, so I went along with that feeling and made this cake roll. Its based off this recipe.
- 4 Eggs, separated
- ¾ C Sugar
- 1 T My Spilled Milk Tea (finely ground)
- 2 t Vanilla
- 1 t Almond Extract
- ¾ C Cake Flour
- ¾ t Baking Powder
- ¼ t Salt
- ½ C Almond Butter
- ¼ C Cream Cheese
- ½ C Powdered Sugar
- 1 ½ C Heavy Cream
- 2 T Chocolate Syrup
- ⅓ C of Chopped Chocolate Caramels
- Heat the oven to 375°F/190°C.
- Mix together the egg whites until fluffy.
- Combine the flour, baking powder, salt and tea in another bowl.
- In yet another separate bowl, mix together the egg yolks, sugar, almond extract, and vanilla.
- Combine the dry ingredients with egg-yolk mixture. After this has been combined mix in the egg whites.
- Pour the batter into a 15 in x 10 in/ 38 cm x 25 cm inch pan that has wax-paper lining.
- Cook this in the oven for ten minutes.
- While it is cooking mix together all the ingredients (except the chocolate caramels) for the filling with an electric mixture until it looks ugly and stays that way one the electric mixer is done.
- When the cake is done, drop it onto a tea towel smeared with powdered sugar, roll the cake using the towel and let set for ten minutes.
- Once the time is up, spread the filling on the cake and dapple it with the chopped chocolate caramels. Roll it back up and enjoy.
I’m participating in Fandom Foodie’s Nyanuary this month (more info here). The theme is cats and so I decided to make a treat for my favorite fictional cat of all, Nyanko Sensei, from Natsume Yuujinchou. Natsume Yuujinchou is one of my top anime/manga because of its calm atmosphere, stellar music, and excellent art.
Nyanko Sensei is always eating and he’s always begging Natsume to take him to the dango shop on the way home, so in honor of him, I made dango. The colors are meant to represent his white fur, orange fur, and red markings + collar (if you want grey you could experiment with black sesame). I used some rather untraditional flavors but I was overall happy with the result. I paired it with a tea syrup as Nyanko Sensei might drink tea, though he would most likely much prefer alcohol.
Makes 3 Skewers
- 1/4 C + 2 T (Non-Glutinous) White Rice Flour
- 1/4 C + 2 T Mochiko
- 2 T Sugar
- 1/3 C of Hot Water
- 5 t Almond Extract
- 1 t Elderflower Syrup
- 5 t Orange Extract
- Orange Food Coloring
- Red Food Coloring
Black Tea Syrup (Adapted from Thirsty for Tea)
- 5 t of Tangerine Black Tea Leaves (I used this)
- 1/6 C Hot Water
- 1 t of Almond Extract
- 1/4 C Brown Sugar
- 1/4 C White Sugar
- First make the tea syrup. Steep the tea leaves in the water until suitably dark and then strain them out.
- Mix the strained tea and sugars in a sauce pan and heat until the sugars are dissolved. Let the mixture cool
- Add the almond extract to the cooled mixture and then set it to the side until later.
- To begin making the dango, first whisk together all the dry ingredients. Bit by bit mix into the hot water to make the mixture cohesive.
- Break the dough into three parts. To the first part add the almond extract and red dye. To the second part add the orange extract and orange food coloring. To the third portion add the elderflower syrup. If one gets too wet, add more mochiko.
- Form each portion into three equally sized balls.
- Now it’s time to boil them. Fill a saucepan with water and bring to a boil. I did them separately out of fear the colors would mix. Drop a batch in the water, when a ball floats (about 10 minutes) remove it.
- Place the balls on the skewers like shown in the picture and then serve with the syrup
I made these for a friend’s husband who can’t eat chocolate, unfortunately I forgot how badly caffeine affects him. My friend and I really enjoyed it in a crepe cake though!
- ¼ C Potato Starch
- ¾ C Baker’s Sugar
- 2 C Milk (I used Nido & Water)
- 2 Bags Orange Tea (I used OSULLOC Samdayeon Jeju Tangerine)
- 4 egg yolks
- Pinch of Salt
- 2 T Unsalted Butter
- 1 t Almond Extract
- 1 t Orange Blossom Water
- Start heating the milk to a simmer.
- While you wait for it to simmer, mix together the potato starch, baker’s sugar, and egg yolks.
- Cut open the tea bags and pour their contents into the simmering milk. Turn off the heat and cover for 5 minutes).
- Strain the tea leaves out of the milk and then put the milk back in the pot.
- Mix the starchy-sugar mixture and the rest of ingredients (salt, unsalted butter, almond extract and orange blossom water) into the milk and turn the heat on low underneath. Mix it together until thickened to satisfaction.
- Put the pastry cream in another container and let chill.
- When chilled wrap it in a crepe use it as you would any other pastry cream.
I first made these for my best friend in middle school to early high school, who was a Chinese international student. This jiejie was three grades older and we looked out for each other. I began to learn Mandarin because of our friendship. I also made these eggs for her, per her request, and tweaked my recipe a little every time based on her suggestions.
- 6-12 eggs
- 4 C Water
- 6 T Soy Sauce
- 3 T Plain Loose Leaf Black Tea (though using an orange flavored one would be super cool!)
- 1 Cinnamon Stick
- 1 Star Anise
- 3 Cloves
- ½ t Chinese Five Spice Powder
- 2 t Sugar
- Place water in medium pot and gently drop in eggs making sure the water covers them. Bring water to boil and boil for 10 minutes
- Transfer eggs out of water and rinse them in cold water
- Use the back of a spoon and gently tap the egg shell so it cracks.
- Return eggs to water and add the rest of the ingredients. Bring to a boil and then simmer for two hours adding more water as need.
- Remove from heat and place eggs and mixture in the fridge for at least a day.
- Remove shell to serve and enjoy!