Steeping globe amaranth oolong iced tea in the wok
This is about three-quarters the amount I made last time, so I was able to steep it in the wok with a lid. It’s easier to do a neat pour from the wok to the red pot, so later (when filtering out the leaves) this will probably turn out to have been a good idea. The only flaw here is that I don’t think the wok retains heat as well as the pot, even with the lid.
I’m going with:
Boiled in the pot
Steeped in the wok
Sieved back into the pot
Cooled in the snow outside
Served or refrigerated in the beverage dispenser
HHHAHAHAHAHAHHahahahahah
Now I can make an Oolong Highball! I’m using my favorite shochu, Towari, which is made with buckwheat. Kampai!
4 tablespoons butter, melted and cooled 1 ¼ cup all-purpose flour 1 cup buckwheat flour ¼ cup brown sugar 1 ½ teaspoons baking soda 1 teaspoon salt 2 eggs 2 ½ cups buttermilk, or a mixture of 1 ¼ cup yogurt and 1 ¼ cup milk zest of 1 orange
Preheat oven to 175 degrees cel (arrange so the middle rack is in position)
In a high powered blender or Thermomix combine buckwheat flour, water, oil and mix until smooth
Add salt and sprinkle with poppy seeds and mix again
Turn buckwheat mixture out onto silicone rolling mat greased with a little olive oil. The mixture should not be too sticky.
Roll out dough into a large rectangle so it is about 2mm thick. You may need to halve the dough in order to get it this thin. The thinner the better as they are nice and crunchy that way.
Turn the mat over (with the dough still stuck to it) and gently ease the rolled out dough onto your oven tray lined with baking paper.
Brush with extra olive oil lightly so as not to mark the cracker and sprinkle with a little extra rock salt
Score the dough into whichever shape you would like the cracker to end up. Sometimes I use a round cookie cutter for a biscuit the size of a rice cracker.
Bake for 15 minutes and then take them out and break them up along the score lines. Turn crackers over to bake on other side.
Bake on other side for another 15 minutes (if you have made them thicker you will need more cooking time) or until dark golden brown.
![[ Startrails on Buckwheat field ] Taken at Nara, Japan. 奈良県桜井市にて。](https://64.media.tumblr.com/1e20e4e06434ca6d916812ed90e54943/tumblr_owj2jilZ8r1qh900zo1_1280.jpg "[ Startrails on Buckwheat field ] Taken at Nara, Japan. 奈良県桜井市にて。")
