Scratch tea with soybean bread
By VicentaLakin
They are baked into small flowers, layered with tea and soybean sands, and chewing up the sweets of red soybean sands, and the smell of tea and soybeans collide at the tip of the tongue。
Recipe Recommendations
- high-gluten flour 230 grams
- matcha powder 8 grams
- milk 140 grams
- yeast 3 grams
- white granulated sugar 35 grams
- salt 2 grams
- whole egg liquid 25 grams
- unsalted butter 25 grams
- red bean paste 180 grams
- white sesame appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Scratch tea with soybean bread
1
The milk is 140 grams and the yeast is 3 grams, and the mixing is even and static for 5 minutes and the active yeast。
2
2 g salt, 25 g whole egg fluid and mix。
3
10 minutes left, thick film。
4
Add 25 grams of salt-free butter at room temperature, which continues to mix for 10-15 minutes with thin film。
5
When rounded, it was placed in a basin, covered with a protective film, room temperature around 26°C and room temperature fermented up to twice as high。
6
Red bean sand 180 grams, evenly divided into six, each 30 grams, rounded。
7
When it's rounded, it's put in the basin, it's covered with a fresh film, room temperature about 26°C, room temperature fermented face, it's poked in, it doesn't collapse, it's fermented。
8
Take the noodles out of the exhaust。
9
The average is divided into six equals。
10
All round。
11
Wet towels, ten minutes loose。
12
When the noodles are loose, take one of them flat。
13
Pack in ready bean sand。
14
Shut up and squeeze。
15
Put the noodles down and flatten。
16
Cut out six。
17
Squeeze both sides. Squeeze the flowers。
18
The oven is 35 degrees temperature, 75-80% humidity, 30 minutes fermentation, approximately 1.5 times larger. Note: A bowl of hot water can be put in the oven to help ferment。
19
After fermentation, the surface is painted with an egg fluid。
20
Stick a proper white sesame in the middle。
21
The oven is preheated 170 degrees to temperature, baked for about 20 minutes and covered with tin paper on top of the surface, which prevents the surface from being too hot。
22
When it's out, it's cold and it's sealed。
23
I'M GOING TO FINISH THE O
24
It's baked like a petal, and it bites like a sweet salsa。
25
The fragrance of tea and red bean on the tip of the tongue。
26
The soft side is wrapped in soft internals, each of which is a double healing of vision and taste。Scratch tea with soybean 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. When the surface is painted, a tin paper is covered, which prevents the surface from being too hot. 3. The selection of high-quality tea powder can enhance the colour and taste of the finished product。