The Count's red tea soufflé
By VicentaLakin
It's coming from @aww. This bread belongs to the one you'd like to eat once more and do it again. Count's red tea, with the smell of citrus and the fragrance of red tea, it's fragrance, plus the soufflés in the bones. Every time Mr. Liu saw his picture, he asked me when he would make it again. Anyway, it's been added to my menu as soon as I do it。
Recipe Recommendations
- high-gluten flour 400g
- whole egg liquid 65g
- sugar 40g
- salt 4g
- milk powder 10g
- yeast 4g
- water 200g
- Earl Black Tea Bag 3 packs
- butter 20g
- powdered sugar 66g
- crumble appropriate amount
- almond slices appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for The Count's red tea soufflé
1
the 200g water is poured into the small pot and added to the count's red tea bag to boil and cool it。
2
All the materials of the noodles (including the red tea powder) are placed in bread, except butter, according to the order of the bottom liquid, the middle powder, the upper sugar, the salt and the yeast, and a bionoodle program is initiated. (The pasta program consists of both sides and fermentation)
3
In 10 minutes, while the bread machine is resting, the noodles can pull out thick film and add softened butter。
4
In 30 minutes, the mixer process is over, at which point a small section of the face can be removed for examination, and the face is covered up to the extension stage, so that a thiner film can be formed (without the need for a glove sheet)。
5
fermentation begins when the flour is rounded and covered with a bread machine, and continues to wait until the fermentation process is completed. At this point, the dough swells to twice the size, and the finger drops into a hole, and the failure to shrink means the fermentation is complete。
6
During fermentation, we make souffle pies. Soft butter is added to the sugar powder and is evenly beaten with a hand-plug。
7
The whole egg fluid was added three times and the mix was even。
8
Add powdered milk, evenly mixed with rubber razors, and put it in the fridge。
9
When the fermented noodles are vented with a scepter, they are split into an average of eight swabs, and they are rolled around and covered with flavour laxity for 15 minutes。
10
at this point, the soufflés are released, leaving about 15 g, and the rest are divided into eight, with the same rolling circle。
11
Take a nice, loose noodle, press the bubble again, round it with a cane, put a souffle in the middle, wrap it like a bag, and keep it tight。
12
Following this practice, all eight noodles were completed and the film was lax for 10 minutes。
13
When it's loose, take another noodle, close the mouth down, stow it in an elliptical shape, and cut it with a knife。
14
Turn it over and roll it up from above。
15
It's all handled. Put it in the mold. The bread surface is sprayed with thin water, opening the oven fermentation mode for about 30 minutes, to double the size of the noodle。
16
Noodle fermented in good condition。
17
Fermented noodles, full egg fluid on the surface, with almond chips and soufflés。
18
Send it to the preheated oven, 180 degrees up and down, mid-level, 30 minutes。
19
Get out of the oven and get rid of it。The Count's red tea soufflé Make Tips
1. The amount of milk is regulated according to the water intake of flour. 2. The timing and temperature of the bakery are for reference purposes only. 3. The tea in the red tea bag should be poured out and added to the noodles。