Red tea oaf
By VicentaLakin
With the thick red tea as the base, it fills the whole bread. The whole Euro is thick, soft, chewy, and each tastes red tea with a strong smell of milk, which is delicious。
Recipe Recommendations
- black tea leaves 6G
- water 60g
- milk 130g
- high-gluten flour 280G
- yeast 3g
- salt 3g
- sugar 30g
- butter 30g
- Butter cubes 15g
- bread flour appropriate amount
- sweet fragrance
- baking
- several hours
- ordinary
Steps for Red tea oaf
1
Tea tea + cold water, immersed one night in advance。
2
Put milk and red tea in the pot. ♪ Tea too ♪
3
Add high-banded flour, yeast, sugar and start mixing。
4
Smuggle to thick membrane state with salt and butter。
5
Smash it out。
6
Flour rolls round, one round in the glass bowl, and fermented twice as big。
7
Take out the noodles and press the exhaust with a cane。
8
it is approximately 150 g for three large noodles, with the remaining ones divided into an average of three small doses of 10-15min。
9
It's a long stripe。
10
Roll up, grow up like a stick。
11
Roll in circles, shut up。
12
the small noodles were then re-pressurized and wrapped into a butter block of 5g each, closing。
13
Put it in the middle。
14
Put bread on it。
15
Use scissors, cut the wrap。
16
Put it in the oven for a second fermentation, which is 1.5 times larger。
17
the oven is pre-heated at 175 degrees, 180 degrees and 15-18min。
18
The finished product。Red tea oaf Make Tips
1. The tea is soaked overnight, the tea is soaked that it does not feel like it. 2. The winter room is low, and the milk in the noodles can be boiled to heat. During the fermentation process, a glass of hot water-aided fermentation may be placed。