Empress Roll

I had to rename these rolls as i made them for all the empresses who attended the asian ladies high tea. It was out of the theme as The Host Empress, Sumi had prepared a complete menu for an English high tea with jams and clotted cream to go with the scones, several platters of sandwiches and 5 pots of different types of tea to choose from. The table was set with Royal Dolton fitted for the Queen of England. Thank you Your Highness, Sumi for being such a gracious host.



Ingredients:

150 gm cake flour - steam for 30 minutes, cool then sieve
150 gm koh fun
300 gm powdered sugar
8 - 10 tbsp water
4 tbsp wheat starch(tung mein fun), mix with 4 tbsp very hot boiling water
2 tbsp oil/shortening
1/4 tsp banana essence or essence of your choice
400 gm of red bean paste


Method:

Mix all the above except the red bean paste and knead to a smooth dough. Leave to rest.

Divide dough and red bean paste into 4 portions.

Using plastic wrap, roll one portion of the red bean paste out to 1/8 inch thick rectangle and roll dough to the same size and thickness as the red bean paste.

Top the red bean paste rectangle with the dough rectangle and roll up both ends to meet.

Chill before slicing.



Serves