Skip to main content

AB #30: It's Tea Time!



This is my second time hosting Aspiring Bakers! Thanks SSB for giving me this opportunity to host this month theme - It's Tea Time!(Apr 2013)

Tea Time, obviously is a time for tea! Means it is for "tea" only, coffee is not allowed.

It also means tea must be the key ingredient in any item you make for this theme. You may wander what kind of Tea and what tea product to make for this month, here is a summary:

1) Everything related to tea(as ingredient) is accepted, excluding cooked savoury dishes.
2) only product made of any kind of tea eg. black tea, green tea and red tea is accepted.
3) Tea(as ingredient) related cooked dessert include pudding and jelly etc are accepted.
4) baked items including cakes, cupcakes, cookies, muffins etc are accepted.
4) hot and cold desserts are accepted.
5) tea inspired drink and ice cream are accepted.

If you are like me, like to eat, cook and learn Tea inspired cakes, cookies and dessert, do participate and share with us your recipes. Do drop me an email or comment if you have any question.

Looking forward to this tea time in April 2013!

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish).

How to join?

Step 1 :
Make any tea inspired/related item in the month of April 2013. You may submit more than 1 entry.

Step 2 :
Post it on your blog between 01 Apr 2013 and 30 Apr 2013.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground and provide a link back to this post.
Entries will not be accepted if the above is not included.

Step 4 :
Email to Foodplayground@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #30" as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 May 2013.

***
If you are interested to find out what's on the previous Aspiring Bakers #29: Heirloom and Local (march 2013), see the roundup HERE

Comments

  1. Hi, this happened to me before. Thanks for organising AB for this month!

    ReplyDelete
  2. Thanks Jessie ! For your generous support :)

    ReplyDelete

Post a Comment

Popular posts from this blog

【Eng Sub】Earl Grey Melt in Mouth German Cookies |X’mas Special |❤️ 伯爵茶德式...

【Eng Sub】Earl Grey Melt in Mouth German Cookies |X’mas Special | ️ 伯爵茶德式酥饼 | 简单材料|入口即化 * simple ingredients 简单材料 * Easy Recipe 简单做法 * Melt in Mouth Texture 入口即化 (Recipe adapted from here ) 伯爵茶德式酥饼 Earl Grey German Cookies Recipe by 随食慢活Foodieat: (Yield 30s cookies, 制成30多份) Ingredients材料: 120g unsalted butter 无盐牛油 35g icing sugar 糖粉 125g potato starch 生粉 80g cake flour 蛋糕粉 1 earl grey teabag (release loose tea) 伯爵茶包(取茶叶) Method做法: 1. Beat butter and sugar till pale & light 牛油和糖粉搅拌至变浅变轻 2. Cake Flour and potato starch sieve through 蛋糕粉和生粉过筛 3. Add earl grey loose tea, mix well 加伯爵茶碎,搅拌均匀 4. Mix wet and dry ingredients 干湿材料混合均匀 5. Form soft dough, chill for 30 minutes 搅拌成团,冷藏30分钟  6. Form small balls 搓成球状 7. Dip fork in water(non-stick purpose) and press on cookies 叉浸在水里(防粘)并压出纹路 8. Bake in 170deg preheated oven for 25 minutes 放入170度预热烤箱烤25分钟 (Video with English Subtitle) For full method, see video: https://youtu.be/Hj1AJ7y1xow 完整做法,请看影片: https://youtu.be/Hj1AJ7y1xow For written re

Foolproof Healthy Ginger Milk Pudding|Why you Fail ? |❤️ 零失败姜汁撞奶 - 分享失败...

Foolproof Ginger Milk Pudding|Why Fail ? | ️ 零失败姜汁撞奶 -  分享失败过程【Eng Sub】 姜汁撞奶是我到香港必点的甜品。不能出国,就上网找食谱解解馋。 材料和做法需要注意,而且失败率超高!喝了多杯热姜奶后, 终于找到不败的秘诀! Ginger milk pudding is my must have dessert each time I travel to HK.  As we can't travel now, I have to search for a recipe that can satisfy my craving.  Ingredients and method used is simple yet precise, and fail rate is high.  After taking numerous bowls of hot ginger milk , I finally get the right texture.  Click video to see my foolproof secret.  Foolproof Ginger Milk Pudding  零失败姜汁撞奶 @随食慢活FoodiEat (recipe adapted from here ) 材料 Ingredients:  40g 姜 Ginger   (榨出20-22g 姜汁  Extract 20-22g Ginger juice ) 200g 全脂奶 Full Cream Milk  20g 低脂奶粉 Skimmed Milk Powder  10g 细砂糖 Sugar  做法 Method: 1. Ginger pat dry after washed. 洗后的姜记得按干 2. Extract ginger juice using juicer 用榨果汁机榨出姜汁 3. Combine Milk, Milk powder and sugar in a pot. 锅里倒入牛奶、糖和奶粉。 4. Stir Cook on low heat, remove from heat once temperature reach 70 degrees 低温加热至70度 5. Pour milk mixture to g

【Easy Cake RECIPE】Low Sugar No Yeast No BS Old School Ma Lai Gou | ❤️0失...

【Easy Cake RECIPE】Low Sugar Old School Ma Lai Gou |  ️还原古早味马拉糕的味道| 0失败低糖中式古早糕点 参考食谱后用家里有限的食材制作。可做4个小型马拉糕。Tast e just as good & not too sweet!正是我熟悉的古早味!而且不甜腻! Edited!  Today I made this again and realised I actually added 5g water to this recipe that I have totally forgotten when writing this recipe!  For those who have tried this recipe and want it softer and rise better, do add 5g water to the egg. I have updated my video recipe and written recipe.  P.S. If you are happy with the texture of my earlier recipe then you can omit the water. Sorry for any inconvenience caused.  Ingredients 成份: A:(mix) 1 egg 1鸡蛋 5g water 5克清水 33g sugar 33克砂糖 B: 40g Self Raising Flour 40克自发粉 6g Custard Powder 6克吉士粉 3g Corn Flour 3克玉米粉 (Sieve through all flour) 过筛 A+ B Mix well 搅拌至无粉状 Rest for 15 minutes 醒面15分钟 Add 11g grapeseed oil 加11克葡萄籽油 Rest for 15 minutes again 再醒面15分钟 coat moulds with oil 等待期间为模具上油 Pour mixture to moulds 倒液体入模具 (Optional) Top with blac