Lemon tea
By VicentaLakin
The taste of this bread, the smell of red tea and fresh lemonfruit in the plain fragrance, makes this simple soft oscillation look different, and the girls in the family, after half a taste, insist that they take it to school the next morning after returning to the oven。
Recipe Recommendations
- water 190 grams
- milk powder 15 grams
- fine sugar 20 grams
- salt 3 grams
- bread flour 240 grams
- whole wheat flour 60 grams
- yeast 3 grams
- butter 15 grams
- black tea 5 grams
- lemon zest 5 grams
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Lemon tea
1
Fresh lemon salt is washed and dried, skins are scraped with knives and red tea leaves are sifted。
2
All materials (except butter) are placed in a bakery, set and face for 15 minutes。
3
Add softened butter, continue setting and face for 15 minutes。
4
It's over. It's over。
5
When the noodles are rounded, they are placed in the toaster and set for fermentation for 30 minutes。
6
The fermentation is over。
7
After the exhaust, the noodles were divided into five。
8
On the back of the roll, the membrane is loose for 20 minutes。
9
Take a troupe, and grow a square。
10
Turn over, bottom down。
11
From top to bottom。
12
Squeeze the bottom。
13
And stretch the rolls a little longer, and set them up, and the upper half strangling with a crutches。
14
Cut it with a razor。
15
The right side presses to the bottom left。
16
Then press the left side to the lower right of the face, and the shape is complete。
17
When the rest of the dough is fully shaped, it is placed in the oven。
18
It will be fermented for 40 minutes。
19
The fermentation is over, the oven is removed, a layer of powder is sprayed on the face, and the oven is preheated at 175 degrees down the tube at 165 degrees。
20
The preheat is over, it's in the oven, and it's 25-30 minutes。Lemon tea Make Tips
I have no powdered tea, I use the original leaves, and in the absence of a wall breaker, I use the sift stick to sift. 2. In the case of flour, which is not water-intensive, please retain a portion of the amount added, depending on the actual condition of the flour。