I'll put on some tea and Christmas bouquets

By VicentaLakin

I'll put on some tea and Christmas bouquets
During this Christmas season, a cuisine of cuisine bouquets, like a uniquely delicious bloom, has brought a fresh and warm festive atmosphere. Not only does the bread look beautiful as a garb, it also emits a fragrance of tea, adding a unique ethos to the occasion。

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Steps for I'll put on some tea and Christmas bouquets

  • Make I
    1
    One hundred and forty grams of warm milk, four grams of yeast, a flat mix, five minutes of static, and a live yeast。
  • Make I
    2
    A mix of 260 grams of high-strength flour, 2 grams of salt, 40 grams of sugar powder and 10 grams of tea powder will be put together for replacement。
  • Make I
    3
    Add 30 grams of egg fluid, 20 grams of milk, and mix it evenly。
  • Make I
    4
    Get ready for the powder in。
  • Make I
    5
    It's a low-speed mixing, then a high-speed mixing into a thick membrane。
  • Make I
    6
    Joining room temperature softened salt-free butter of 30 grams and continuing mixing。
  • Make I
    7
    Smuggle to thin film。
  • Make I
    8
    Take out the fermentation of the membrane on the round。
  • Make I
    9
    In the summer, the room fermented at 28°C in the oven in winter, and fermented twice as large。
  • Make I
    10
    Make fermentation, make walnuts 10 and cranberry 20 grams, then cut them apart。
  • Make I
    11
    Room temperature softened salt-free butter of 30 grams and sugar powder of 20 grams to white and large。
  • Make I
    12
    30 g of room-temperature egg fluid, joined 3-4 times, evenly passed。
  • Make I
    13
    Add coconut 35 grams, evenly mixed。
  • Make I
    14
    Add walnuts and cranberry chips and mix them up。
  • Make I
    15
    Take out the fermented noodles and grow the squares。
  • Make I
    16
    Smash the material ready, leave some space on the four sides。
  • Make I
    17
    The closure will be flattened, so it will be smoother。
  • Make I
    18
    Then roll it up tight。
  • Make I
    19
    A little bit longer, a little more flattening。
  • Make I
    20
    One cut in the middle and no cut in the head。
  • Make I
    21
    Fold it up。
  • Make I
    22
    The interfaces then closed together。
  • Make I
    23
    The oven is at 34°C and fermented 1.5 times larger, with a bowl of hot water to help with fermentation。
  • Make I
    24
    When fermented, take out the preheat oven, put a little iced strawberries on it。
  • Make I
    25
    The oven is preheated to 170°C and is set to roast for about 12 minutes, followed by a dish on the upper floor to slow the change of tea and continue to bake for about 15 minutes。
  • Make I
    26
    Roasted, decorated, powdered, sealed。
  • Make I
    27
    I'M GOING TO FINISH THE O
  • Make I
    28
    It's beautiful as a garb, and it's more fragrance of tea。
  • Make I
    29
    A unique ethos was added to the occasion。
  • Make I
    30
    The tea powder is integrated into the flour group and given to it a strong fragrance。
  • Make I
    31
    Every piece of bread is full of sweet pie。

    • I'll put on some tea and Christmas bouquets Make Tips

    1. Select tea powder of good quality to ensure a fresh fragrance of tea. 2. Control the fermentation time of the noodles to ensure that the bread is loose and tastes better. Be careful with the baking temperature so that the high temperature does not cause the surface to be overfocused and the colour is ugly. 4. Decoration can make bread more creative by making it more creative by matching it with different sweets or nuts according to personal preferences。

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