Ustinya Kosterkina, champion of the Tea Masters Cup Russia 2016 shares her recipe for Tea Paiting: Recipe Uneasy nuts How to knead the dough: At first gently whip the oil, when it turns white and increase in volume add powdered sugar, continuing whipping. Mix together the eggs, egg yolks, zest to a mass. Dissolve Puer Chagao in warm milk, add to the mass. Mix flour with baking powder and gradually stir. Then knead the dough with hands, but not for very long. Put in the cold for 40-60 min. Roll out a layer of 3 mm thickness, and put in the freezer for 10-15 minutes. At refrigerated reservoir cut roundels and gently press in the cold molds-shucks. Pierce a few holes on the bottom (to let air out). Put to an oven heated to 175 degrees for 5-6 minutes. After baking leave to cool. Sharply-caramel cream: Whip the butter until white. Separately whip condensed milk (if not whipping, will be lumps). Mix the butter and condensed milk, add ginger juice, cinnamon. Whip mass, gradually add fermented baked milk,whip briefly ( to not allow fermented baked milk to separate). Fermented baked milk slightly smoothes the sweetness of condensed milk. It can also be replaced by varenets. Ingredients quantity preparation Dough Oil - 300 g, room temperature, knead in a blender Powdered sugar - 300g, add to butter Lime zest - 10g Egg - 3pc Yolk - 3pc Flour - 750g Disintegrant - 2 g Add to flour Puer Chagaо - 10 grams, brew with warm milk, add before flour Milk - 50 g Cream Oil - 200 g, whip in a blender Condensed milk cooked - 350 g, shake up separately, add to butter Ginger juice - 80 g Fermented baked milk / varenets - 50 g Cinnamon to your taste Source: teamasterscup.ru/blog/
