550g milk
15g rose tea leaves
10g red yeast powder
20g butter
200g fine sugar
120g Prima superior bread flour
120g eggs
10mls rum
15g rose tea leaves
10g red yeast powder
20g butter
200g fine sugar
120g Prima superior bread flour
120g eggs
10mls rum
Method:
1. In a saucepan, simmer milk & rose tea leaves on low heat for 10mins. Stir in butter till melted
2.
Add flour, red yeast powder & sugar in a large bowl. Whisk the
mixture till combined. Then slowly pour in (1) & whisk till batter
is smooth. Whisk in eggs till combined. Sieve the batter. Add in rum
& mix well. Cover the batter. Store in fridge overnight
3. Butter the moulds with softened butter. Pour in batter
4. Bake in a preheated oven @ 220C for 10mins, then 180C for 70mins
