1. Black tea leaves + cold water, steep overnight in advance.
2. Pour milk and black tea into the basin. (Tea is also put in)
3. Add high-gluten flour, yeast, sugar, and start mixing.
4. Stir until coarse film state, add salt and butter.
5. Knead until it comes out of the glove film.
6. The dough is rounded, put in a glass bowl, and fermented to 2 times its size.
7. Take out the dough and roll it out with a rolling pin.
8. Divide the dough into 3 large doughs of about 150g, and divide the remaining dough into 3 small doses, and let stand for 10-15 minutes.
9. Roll the large dough into a long strip.
10. Roll it up like a long stick.
11. Roll into a circle and close your mouth.
12. Roll out the small dough again, wrap in small pieces of butter, 5g each, and close the mouth.
13. Put it in the middle position.
14. Sprinkle with bread flour.
15. Use scissors to cut open the package body.
16. Put it into the oven for secondary fermentation, and ferment to 1.5 times the size.
17. Preheat the oven in advance, add heat to 175 degrees, lower heat to 180 degrees, and bake for 15-18 minutes.
18. Finished product.
Tips:1. The black tea leaves are steeped one night in advance to infuse the tea flavor. If you don't like the grainy texture of black tea leaves, you can sift it.
2. In winter, the room temperature is low, so the milk in the dough can be boiled until warm.
3. During the fermentation process, a cup of warm water can be added to assist the fermentation.
