Dilmah Seven Star TeaDilmah Seven Star Tea

THE RIVER

Food : Main Courses

THE RIVER

Ingredients

Dough
• 750g Bread Flour
• 750g Dark Rye Flour
• 30g Dry Yeast
• 90g Sugar
• 90g Butter
• 30g Himalaya Rock Salt
• 70g Cream (35% fat content)
• 500g Water
• 2 Organic Eggs
Beetroot Jelly
• 500g Fresh Organic Beetroot
• 6g Agar Agar Powder
• 1g Himalaya Rock Salt
Chamomile Salt
• 50g Maldon Salt
• 5g Chamomile Tea Leaves

MethodDough

  • Combine all ingredients together in the dough mixer. Mixing time: 5 minutes on slow and 10 minutes on high speed. Check the consistency.  
  • Give a table rest for 30 minutes. Form it into a round shape and place in the toast mould. Proof for ca. 90 minutes at 28°C with a humidity of 85%.
  • Bake at 200 C with 20 seconds steam. Lower the temperature of the oven to 180°C and bake for ca. 60 minutes.
Beetroot Jelly
  • Combine all ingredients and bring slowly to a boil. Boil for 2 minutes and whisk constantly. Remove from the heat and pour it slowly into the required mould. Set aside.
Chamomile Salt
  • Use a robot coupe and blend ingredients together.

Created by : Kenny Chen