Scratch the tea caterpillar butter bread
By VicentaLakin
Today we make a classic piece of baby bread with a Polish yeast, a full-blown, super soft, fresh tea with sweet cream, delicious, unholy
Recipe Recommendations
- high-gluten flour 260 grams
- white granulated sugar 45 grams
- salt 4 grams
- yeast 4 grams
- milk 100 grams
- eggs one
- unsalted butter 25 grams
- matcha powder 6 grams
- vegetable oil 6 grams
- qingshui 100 grams
- light cream 220 grams
- low-gluten flour 25 grams
- egg liquid 30 grams
- sweetening
- baking
- several hours
- senior
Steps for Scratch the tea caterpillar butter bread
1
We'll make a Polish yeast in advance, and we'll put 100 grams of high-strength flour, 100 grams of water, and 1 grams of yeast together as long as there's no dry powder. Room temperature is about 25°C fermenting for 3-4 hours, swelling to 3-4 times the size of the surface, with small bubbles on the surface, a network of gas holes in the internal tissue, and no sour smell。
2
Then we'll make the main noodles, and we'll put them together, first, 260 grams of congested flour, 45 grams of white sugar, 4 grams of salt and 4 grams of yeast。
3
Add a Polish yeast, 100 grams of milk, one egg (55 grams), and put it together in a cook machine to start mixing。
4
After mixing for about 7 to 10 minutes, after mixing out the thick membrane, 25 grams of salt-free butter with an even temperature in the room continue to mix。
5
About 12 to 15 minutes of mixing, it should be able to rub out thin gloves。
6
Take out the noodles, evenly divided into two, and one of the original noodles covered with a skin film. Room temperature is 25°C fermented twice as high。
7
6 grams of tea powder, 6 grams of vegetable oil, mixed to even colours。
8
Add tea paste to a noodle and put it in a mixer。
9
Smash to even color。
10
Cover it with film, room temperature 25°C fermented。
11
About 1-2 hours fermentation, twice the size。
12
Two fermented noodles, each divided into four, and eight small ones。
13
Round it up and wrap it up, and let it go for five minutes。
14
Take a noodle, squirm in the tongue。
15
Collapse both sides。
16
We'll squeeze both sides。
17
The other way around is on the grill。
18
All the noodles are operated and the oven is fermented twice. The oven temperature is 35°C, humidity 80°C, fermenting 40-60 minutes to 1.5-2 times larger (Note: A bowl of hot water in the oven helps to ferment)。
19
While the noodles are fermented, we'll make a cassava, 20 grams of fresh water, 20 grams of salt-free butter, 20 grams of white sugar, and then we'll boil it to a minimum。
20
Then you add 25 grams of low-banded flour, and when the fire closes, you mix it with a scrape。
21
When the face is slightly cooler, the hot egg fluids are added three times, and the egg fluids are mixed each time。
22
Until it's silky。
23
And then load the bouquet。
24
Take the fermented bread, brush the original bread surface with an egg fluid, squeeze on the ready cathedral sauce and put it in the preheated oven。
25
The oven is preheated to 170°C and placed in a bakery for about 17-20 minutes (a tin sheet is covered by the colour of the surface, which prevents the surface from being too hot
26
Roast and out to completely cool, cut in the middle。
27
But don't cut it
28
Light cream, 220 grams, white sugar, 20 grams, distributed to nine rigid hair-breathing states, filled in a bouquet。
29
Squeeze the cream in the middle。
30
And then you put a piece of sugar on it。
31
THE CLASSIC SNACK OF CHILDHOOD, CATERPILLAR BUTTER BREAD, FINISHED O
32
Fresh tea with sweet cream
33
Soft, flexible, sweet, delicious。Scratch the tea caterpillar butter bread Make Tips
1. There are differences in the water use of branded flour and flour and water may be added depending on the water use of flour. 2. The time of the roast may be fine-tuned to the temper of the oven itself. 3 When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. 4. Tea powder is soluble and needs oil to be used to get it open, and water needs to be pumped with high-speed mixing。