Scratch the horns
By VicentaLakin
Today, we have made a tea-cow horn bag, a little stylish, a little tea-sortted, a little fragrance, a little fragrance of flour, a little fragrance, a little fragrance. The unique taste of tea permeates the bread, and when it bites, the softness of the surface, the soft inner layer, is interwoven into a wonderful taste。
Recipe Recommendations
- high-gluten flour 250 grams
- milk powder 20 grams
- salt 4 grams
- white granulated sugar 40 grams
- yeast 4 grams
- egg liquid 15 grams
- qingshui 130 grams
- unsalted butter 100 grams
- matcha powder 4 grams
- vegetable oil 6 grams
- sweetening
- baking
- several hours
- senior
Steps for Scratch the horns
1
High-strength flour 250 grams, milk 20 grams, salt 4 grams, white sugar 40 grams, yeast 4 grams, sifting together。
2
Add 15 grams of egg fluid and 130 grams of water。
3
It's a low-speed mixing, then a high-speed mixing into a thick membrane。
4
Add room temperature softened salt-free butter of 30 grams。
5
Keep mixing it up into thin film。
6
Take out the noodles, split evenly into two, one of them rounded and covered with wet towels。
7
4 grams of tea powder, 6 grams of vegetable oil, mixed. Note: Tea powder is soluble, so vegetable oils can be easily fertilized, with no taste of corn oil. Sunflowerseed oil。
8
It's just a little bit too much。
9
Fall into a noodle and keep mixing。
10
Smuggle to even colour of the noodle。
11
The two dough are divided into four flat pieces。
12
All of them。
13
And then round。
14
Cover the wet towels for 10 minutes。
15
Take a nice, loose pasta and spread some flour。
16
The twilight is big and round。
17
Let's do it all over again。
18
Softened to a paste of 70 grams of salt-free butter, with a piece of flour covered with butter。
19
Fold one face。
20
So we put butter on it and fold it all。
21
Cover the film and freeze it for 20 minutes
22
Take out frozen noodles, spread a little flour, sticky and thin。
23
It's a bigger circle。
24
They split evenly into 12。
25
From a tight roll, it's all working。
26
It can be straight or reverse。
27
Roofbox 35°C, fermenting about an hour。
28
The fermentation takes it out and brushes the egg fluid。
29
The oven is 200°C hot for 10 minutes. Turn 180°C for five minutes。
30
Bake it out cool, seal it。
31
SCRATCH THE HORNS AND FINISH THE O
32
The bitterness of tea mixed with the scent of flour。
33
It's a breath of intoxication。
34
When you bite, you have a soft, soft inside
35
Interwoven into a wonderful taste。Scratch the horns Make Tips
1. The timing and temperature of the oven can be fine-tuned by the situation of the oven itself. 2. When colour is seen on the surface, an aluminum sheet of paper on the upper layer can slow the change of tea colour. 3. The choice of good-quality tea powder can make the product taste better。