The Count's red tea and soufflé bag
By VicentaLakin
It's coming from @Uh-Ooh 511. 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. This time I changed the shape and made it into a braid。
Recipe Recommendations
- high-gluten flour 200g
- whole egg liquid 30g
- sugar 20g
- salt 2g
- milk powder 5g
- yeast 2g
- water 150g
- Earl Black Tea Tea Bag 1 Pack
- butter 10g
- powdered sugar 30g
- sweetening
- baking
- half an hour
- ordinary
Steps for The Count's red tea and soufflé bag
1
We'll make the soufflé first. Soft butter is added to the sugar powder and is evenly beaten with a hand-plug。
2
The whole egg fluid was added three times and the mix was even。
3
Add powdered milk, evenly mixed with rubber razors, and put it aside。
4
150g of water is poured into the small pot, and after the count's red tea bag is boiled, 100g of red tea is released to cool it, so don't lose it。
5
With the exception of butter, all the materials of the noodles (including the red tea) are placed in the bread drums, bearing in mind that yeasts do not have direct contact with salt and sugar。
6
Start a face-to-face program。
7
In 10 minutes, while the bread machine is resting, the noodles can pull out thick film and add softened butter。
8
In 15 minutes, the mixer process is over, at which point a small section of the face can be removed for examination, which has reached the extension stage and can produce thiner film (without the need for a glove sheet)。
9
It takes about 60 minutes to ferment the first fermentation by placing the pasta in the bowl, covering the film。
10
... fermented until the flour swelled to twice the size of the dough, and the finger pierced a hole, and the failure to contract means the fermentation is complete。
11
When the fermented noodles are vented, they are split into an average of three ones, and they are rolled round and covered with laxity for 15 minutes。
12
The loosely fine pasta is growing with a stick。
13
One third of the soufflé is covered in two thirds of the noodles。
14
The two sides are folded and folded into three folds。
15
Remember to keep it tight。
16
Once again, it's a horizontal discount。
17
Just close the mouth for 15 minutes。
18
Quick, smooth, flat, squirming. Scratch the dough into three pieces, bearing in mind that the beginning should not be cut off. Make the noodles into braids and squeeze them tight。
19
It's all handled. Put it in the mold。
20
Bread surfaces are sprayed with thin water, opening the oven fermentation mode。
21
About 30 minutes of fermentation, twice as big as the noodle。
22
Fermented noodles, delivered into preheated ovens, 180 degrees of fire, mid-level, 25 minutes。
23
...out of the oven immediately disemboweled and on-line drying。The Count's red tea and soufflé bag Make Tips
1. The quantity of red tea is regulated by 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。