June 8, 2020
Team Gryphon has had our plates rather full as we adapted our business operations accordingly to the Circuit Breaker regulations for the past two months, and continued to serve all tea lovers their favourite Gryphon teas. We can’t be more thankful for the outpour of love and support, especially during such trying times. As all of us transit back to our normal daily lives, most of us are still required to work from home for the time being, and now that you have your hands on your to-go Gryphon teas, we wanna challenge you guys to a bake-off!
- Aprons tied and hands thoroughly cleaned, our team took up the #AtHomeWithGryphon Bake Off challenge and spent some effort and time using baking kits (courtesy of Redman Shop by Phoon Huat) sent to our doors to bake some tea-infused treats. After sweating it out in our kitchens, we’re proud to graduate as Circuit Bakers and share our final bakes and recipes with you guys! Up for the challenge and keen to stand a chance to win a RedMan Baking Starter Kit and Gryphon teas (worth $200)? Find out how you can join us on our home baking journey at the end of this article!
Chamomile Lavender Scones
Recipe: Makes 8 scones
- 2 cups Plain Flour
- 1 tbsp Baking Powder
- ½ tsp Himalayan Salt
- ½ cup Fine Sugar
- 6 tbsp Butter, cut into ½″ cubes
- ½ cup + 2 tbsp Cream
- 1 tbsp Gryphon Tea Lavender Flowers
- 1 tbsp Gryphon Tea Roman Chamomile
- 1 cup Icing Sugar
- Warm water
1. Preheat oven to 220°C.
2. Sieve flour and baking powder into a large bowl, then mix in salt and sugar.
3. Cut the butter in with your fingers, working the mixtures until it resembles coarse sand.
5. Add cream and mix with your hands until a dough forms.
6. Form the dough into a circle and roll the top flat (about 2cm thick).
7. Using a ring mould (or water glass), cut the scones out of the dough.
8. Place on baking sheet and bake for 15 minutes until slightly golden.
9. As the scones cool, mix icing sugar with warm water, a little at a time until a paste forms.
10. Drizzle the scones with glaze as desired, and top with lavender flowers.
- 11. Serve with butter, jam and a nice cup of Gryphon Chamomile Tea.
Chocolate Truffle Mint Tea Infused Brownies
- 6 tbsp of Gryphon Tea Chocolate Truffle Mint
- ½ cup near-boiling Water
- ¼ cup Brown Sugar
- ½ cup White Sugar
- ¾ cup Cocoa Powder
- ½ tsp Salt
- ½ cup Butter
- 2 Eggs
- ⅓ cup Flour
1. Preheat oven to 160˚C.
2. Melt butter and set aside.
- 3. Brew Chocolate Truffle Mint tea in ½ cup near-boiling water for 5 minutes and set aside.
4. Chopped hazelnuts and set aside.
5. Line 7 x 7 baking pan with parchment paper.
6. In a large bowl add brown sugar, sugar, cocoa powder, salt and mix in melted butter.
- 7. Add ½ cup of Chocolate Truffle Mint brewed tea then add eggs one at a time, mix between each addition. Add flour and fold until combined. Add in chopped hazelnuts.
8. Pour into baking pan, sprinkle chopped hazelnuts on the mix and bake for 25-30 minutes. Let rest for 10 minutes.
Ombré Matcha Cheesecake
Recipe: Makes one 7-inch cake
For the matcha chiffon sponge:
- 3 Eggs, separated
- 60g Caster Sugar
- 1 tbsp Gryphon Tea Matcha Bliss Powder
- A pinch of Salt
- 25ml Salad or Neutral Tasting Oil
- 60ml Milk
- 60g Cake Flour
For the cheesecake filling:
- 125ml Milk, heated
- 100g Mascarpone Cheese or Cream Cheese, room temperature
- 175g Whipping Cream
- 70g Caster Sugar
- 30g Gelatine Powder, melted in a few teaspoons of warm water
- 1 tbsp Gryphon Tea Matcha Bliss Powder
To make the matcha chiffon sponge:
1. Preheat oven to 180°C.
2. Whisk together egg yolks and half the caster sugar until combined.
3. Add in salad or neutral tasting oil and mix well.
- 4. Add the Matcha Bliss powder into the milk and whisk well. Make sure there are no lumps.
5. Add the matcha milk mixture into the yolk mixture and whisk well. Then sift over cake flour & salt and whisk well to combine.
6. Make meringue with egg whites and the rest of the sugar and beat until stiff peaks. Fold whites into the yolk mixture and make sure they are well combined before pouring the cake mix into a 7-inch cake mould.
7. Bake in preheated oven at 180°C for 15 minutes, then let cool.
To make the cheesecake filling:
1. Whip whipping cream until soft peaks and chill for use later.
2. Add softened gelatine into the hot milk, whisk well to combine.
3. Lightly whisk the mascarpone cheese in a bowl and add the milk & gelatine mixture in to combine.
4. Stir in caster sugar and mix well until sugar is fully dissolved. Fold in chilled whipped cream.
- 5. Prepare 5 small bowls. In each bowl add in 1 tsp, ¾ tsp, ½ tsp & ¼ tsp Matcha Bliss powder respectively and then add in a few drops of water to dissolve. The final bowl will be the white mixture hence there is no need to add matcha.
6. Add the cheesecake mixture into the small bowls in the respective amounts: in the bowl with the 1 tsp matcha, add in 60g cheesecake mixture; to the ¾ tsp matcha add in 80g cheesecake mixture; ½ tsp matcha to 100g cheesecake mixture and finally ¼ tsp to 100g cheesecake mixture. The bowl with no matcha will have 125g pure white mixture. Mix well to combine each of the cheesecake mixtures.
7. Next, place the cooled sponge cake into the bottom of a 7-inch cake tin with removable base or a mousse ring.
8. Pour the white mixture onto the sponge, followed by the lightest green mixture directly on top. The sequence is LIGHTEST to DARKEST so keep pouring one mixture directly on top of the other to create a zebra or bullseye pattern.
9. Chill cake for at least 4 hours in the fridge thereafter and use a blowtorch, hairdryer or hot dishcloth to loosen the sides of the mousse ring. Cut and serve with your favourite cup of Gryphon tea!
Straits Chai Tiramisu
- 1 cup Heavy Whipping Cream
- 1 cup Mascarpone cheese, room temperature
- 60g Sugar
- 1 tsp Vanilla
- 1 tbsp Rum or Brandy (optional)
- 1 box Gryphon Tea Straits Chai
- 20 pieces Ladyfingers
- Cocoa Powder
- Cinnamon Powder
To prepare Chai tea concentrate:
- 1. Steep 6 sachets of Gryphon Tea Straits Chai into 2 cups of water (or 8 sachets if you prefer a stronger taste).
- *Steeping the tea bags overnight in water is known as the cold brew method and allows for intensification of flavour while minimizing the bitter taste that often accompanies teas that have been steeped too long in hot water. However, if in a pinch for time, hot water may be used on the day itself, but should only be brewed for 4-5 minutes. More tea bags may be used to compensate for shorter brewing time.
- 2. Refrigerate overnight.
To assemble the tiramisu:
1. Beat whipping cream, sugar and vanilla until soft peak forms.
- 2. Add in mascarpone cheese and rum or brandy if you’re using and beat till smooth. Be careful not to overbeat. Set aside.
- *For additional Chai flavour, 1 sachet of Gryphon Tea Straits Chai may be pounded or grinded down into a fine dust and gently stirred into the mascarpone cream mixture.
- 3. Dip ladyfingers in Chai tea concentrate and place in prepared container until the first layer is complete.
- 4. Spread ⅓ of the mascarpone cream mixture on top of the first layer of ladyfingers.
- 5. Repeat steps 3 and 4 twice more for the other layers.
- 6. Chill Straits Chai Tiramisu until firm for 6 to 12 hours.
- 7. Combine cocoa powder with cinnamon powder and dust over the chilled tiramisu.
And there you go! We hope our tea-infused recipes will inspire you to start baking with your Gryphon teas. Now it’s your turn! Take on the #AtHomeWithGryphon Bake Off challenge and stand a chance to win a RedMan Baking Starter Kit and Gryphon teas (worth $200) by:
- 1. Sharing your tea-infused bakes and recipes using Gryphon Tea and RedMan ingredients on Instagram
- 2. Remember to tag @gryphontea and @phoonhuat and hashtag #AtHomeWithGryphon
The bake-off challenge ends 30 June 2020 and is open to participants residing in Singapore only. We’ll be selecting two lucky winners and contacting them via DM. Good luck and happy baking!