FACTUALWhat is the History of Afternoon Tea?
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CONCEPTUALHow has globalisation influenced the development of afternoon tea?
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DEBATABLETo what extent does the presentation of the meal affect the overall experience?
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KEY CONCEPT
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RELATED CONCEPT
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GLOBAL CONTEXT
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ATL
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CLASSIC |
CHRISTMAS |
EASTER |
HALLOWEEN |
CHINESE NEW YEAR |
VALENTINES |
ALICE IN WONDERLAND |
CHOCOLATE |
FRUIT |
SUMMER |
TEA |
HONG KONG |
VEGAN |
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RECIPE
METHOD
(PRE-HEAT OVEN TO 220°C) First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly. Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk. Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured working surface. Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.) Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape! When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes. When they’re done they will have risen and turned a golden brown. Remove them to a cooling tray and serve very fresh, split and spread with butter. |
Lemon Filling
RECIPE
METHOD
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Chocolate Ganache Filling
RECIPE Chocolate filling
Chocolate Glaze layer (only do this right before serving) 40g whipping cream/ or heavy cream 60g dark chocolate 1 tablespoon honey 30g water METHOD |
I use a different recipe which you are more than welcome to try instead if you like
RECIPE 140g plain flour 70g unsalted butter 2tbsp golden caster sugar 1 egg METHOD Add 140g plain flour to a bowl with 70g cold unsalted butter and rub between your fingers until you achieve a breadcrumb consistency. stir in 2 tbsps of golden caster sugar and 1 beaten egg. Using a cutlery knife mix the egg and the sugar into the flour and butter and use your hand to bring the whole mixture together into a dough. Once all combined flatten the dough into a disc and cover in cling wrap;. Refrigerate for 30 minutes. Preheat the oven to 170 degrees. Once chilled, roll the dough out until it is around 3mm thick and place in a fluted tart tin. Leave a slight overhang in case of shrinkage when cooking. and line the pastry before adding the baking beans inside. Place in a preheated oven and bake blind for 8 minutes. remove and set aside. (Makes a great Bakewell tart! for recipe see below) If you are interested in a Bakewell tart see further instructions below Frangipane topping Beat 70g soft unsalted butter together with 70g golden caster sugar. Next, add 42g self raising flour, 50g ground almonds, 1 beaten egg and 1/4 teaspoon almond extract. Beat the ingredients together until you have a soft batter. Now top your pastry tart base with raspberry/cherry jam. Using a palette knife, carefully spread the batter over the jam ensuring it covers the whole of the tart with no gaps. Top with a handful of flaked almonds and place back in the oven for 30-40 minutes or until the almond top has puffed up and is golden brown. Remove from the oven and allow to cool slightly before taking the tart out of the tin.Top with a dusting of icing sugar to finish it off! |
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