Set A Hot Tea Or Pure Tea Recipe

Make dough and shape

1) In a bowl, mix 90 g glutinous rice flour and 15 g granulated sugar. Gradually add 70 ml warm water and stir until a soft, non-sticky dough forms. Knead 1–2 minutes until smooth. If too dry, add up to 5–10 ml more water; if too sticky, dust with a little flour. Cover and rest 10 minutes. 2) Divide dough into 3 equal portions (~30 g each). Flatten one portion in your palm into a disc about 6 cm across. 3) Place ~30 g red bean paste in the center of the disc, wrap the dough around the filling, rolling gently to seal at the bottom and shape into a smooth ball. Repeat for all 3 balls. 4) Spread 30 g sesame seeds on a plate. Lightly wet each ball with a tiny bit of water and roll in sesame seeds to coat evenly. Press gently so seeds adhere.

Fry

1) In a medium pot, pour 500 ml neutral oil and heat to 170–175°C (test with a small dough scrap: it should sizzle and rise slowly). If you don't have a thermometer, use medium heat—oil should be hot but not smoking. 2) Fry the sesame balls in batches (all 3 can fit if your pot is wide), turning gently to keep them round. Fry 3–5 minutes, continuing until all sides are evenly golden and the balls puff slightly. Keep heat moderate so the outside cooks without burning; reduce heat if browning too quickly. 3) Remove with a slotted spoon and drain on paper towels for 1–2 minutes. Serve warm.

1) Preheat oven to 200°C (390°F). Lightly press or fit 80 g puff pastry into a small tart tin (about 8–9 cm diameter); trim excess and dock base lightly with a fork. 2) In a bowl, whisk 1 egg with 30 ml evaporated milk, 10 g sugar, 10 ml warm water and 0.25 tsp vanilla until sugar dissolves and mixture is smooth. Strain the custard through a fine sieve into a measuring cup to remove bubbles. 3) Pour custard into the pastry shell to about 80–90% full. Bake on the middle rack 12–16 minutes or until filling is set but still slightly jiggly in center and edges of pastry are golden. 4) Remove from oven, let cool 5 minutes, then unmold and serve warm or at room temperature.

1) Preheat oven to 200°C (390°F). In a small pan, combine 80 g chopped char siu, 1 tsp light soy sauce and 1 tsp sugar over low heat. Mix 1 tsp cornstarch with 15 ml water to make a slurry; add to the pan and cook 1–2 minutes until filling binds and any excess moisture evaporates. Remove from heat and let cool. 2) Roll or press 80 g puff pastry into a round, place ~the cooled filling in the center, fold edges over to form a compact parcel (you can fold like an envelope or turn in edges and press to seal). Brush surface with beaten egg (from the 1 egg) for a glossy finish. 3) Place on a baking sheet lined with parchment and bake 18–22 minutes until puffed and golden. Let rest 2 minutes before serving.

Make filling (salted egg custard)

1) If using a whole salted duck egg yolk, steam it 6–8 minutes until cooked through; mash to a paste. In a small saucepan over low heat, combine mashed yolk, 15 g unsalted butter, 25 g powdered sugar, 10 g custard powder, 15 ml condensed milk and 1 tsp cornstarch. Stir constantly until mixture melts together and thickens to a soft, pipeable consistency. Remove, cool, then chill briefly so it firms slightly (about 10–15 minutes). Roll into 1 ball (~30 g) and keep chilled.

Make dough and assemble

1) In a bowl, mix 60 g all-purpose flour, 0.5 tsp instant yeast and 15 g sugar. Add 40 ml warm milk and 5 g softened butter. Mix and knead 2–3 minutes until smooth. Cover and proof in a warm place 30–40 minutes until roughly doubled. 2) Punch down dough, divide into one portion (~the whole dough) and roll into a disk. Place chilled custard filling ball in the center and wrap dough around, sealing tightly to form a smooth bun. 3) Place the bun on a small square of parchment paper. Steam in a bamboo or metal steamer over boiling water for 10–12 minutes with the lid covered (prevent water dripping onto buns). After steaming, rest 1 minute before opening lid to avoid condensation. Serve warm so the custard is molten inside.

Prepare filling

1) In a small bowl mix 80 g finely chopped char siu with 1 tsp oyster sauce, 1 tsp ketchup (or hoisin), 0.25 tsp sesame oil and 1 tsp cornstarch. Stir to combine – the cornstarch will bind the filling. 2) If the char siu is very dry, add 5–10 ml water to moisten slightly; taste and adjust seasoning.

Make dough and steam

1) In a bowl, combine 60 g all-purpose flour, 0.5 tsp instant yeast and 10 g sugar. Add 35 ml warm water and 1 tsp neutral oil (optional). Mix and knead briefly until a smooth, slightly elastic dough forms. Cover and rest 25–30 minutes until doubled. 2) Punch down and divide into one piece (use entire dough for one bun). Flatten dough, place prepared char siu filling in center, wrap and seal to form a bun on a parchment square. 3) Place bun in steamer and steam over boiling water for 12–14 minutes. After steaming, turn off heat and let sit covered for 2 minutes before opening to prevent shrinkage. Serve warm.

1) Bring 250 ml water to the appropriate temperature for your tea: near-boiling for black or pu-erh (about 95–100°C), 80–85°C for green/jasmine. 2) Place 2 g loose-leaf tea in a teapot or infuser. Pour hot water over leaves and steep: 2–3 minutes for green/jasmine, 3–4 minutes for black/pu-erh. Taste and adjust steep time for strength. 3) Strain into a cup and serve hot alongside the dim sum set. Re-infuse leaves once or twice if desired.