Name: Black Tea Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Low-gluten flour; 20g milk powder; 180g Shimizu; 45g Caster sugar; 25g Whole egg liquid; 25g Corn oil; 3g salt; 5g yeast; 5g Sri Lankan Black Tea Powder

Black Tea Toast

by Alice Beard Potato Chips

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

Black tea, English is Black tea. During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols has occurred. The chemical components in the fresh leaves have changed greatly, and the tea polyphenols have been reduced by more than 90%, resulting in new components such as theaflavins and thearubicins. . The aroma substance is significantly increased than that of fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves and sweetness.
Black tea is a fully fermented tea. It is a tea made from suitable tea tree saccharum leaves as raw materials and refined through a series of processes such as withering, twisting (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, and black tea is called "black tea" in the initial production. Black tea gets its name because the tea soup and leaf background of the dry tea are red.
The Sri Lankan black tea powder I bought on impulse some time ago made a black tea chiffon. The strong tea fragrance makes people unforgettable for a long time. A few days ago, my mother said that I wanted to eat toast. Today, while resting at home, I kneaded noodles and made black tea toss. Secretary, the moment it was released, the aroma of black tea filled the room, making people salivate~

Black Tea Toast

1. Put all the liquid in the bread bucket first

2. When putting the powder, remember that the salt and sugar are placed diagonally, and the yeast and salt are open. You can dig a hole to put the yeast into the hole, or you can put the yeast and sugar together~

3. Choose a kneading program, place it in a warm place after it is finished, and poke the dough until it is twice as large as it is, and it will be fermented if it does not shrink or sink~

4. Take out the dough and ventilate, divide it into three parts, round it, cover with plastic wrap, and wake up at room temperature for 15 minutes

5. Roll into a beef tongue cake shape, roll up from top to bottom, cover with plastic wrap, and wake up at room temperature for 15 minutes

6. Roll it out again into a long strip and roll it up from top to bottom

7. Put it in a toast box, serve twice to eighth full mold, preheat the oven, and ferment to ninety full mold if you bake Yamagata~

8. Cover the toast box lid, 180℃, 40min, fire up and down, if the lower layer is roasted in mountain shape, you need to color it and cover it with tin foil to prevent the bread from being too dark

9. After roasting, take it out, shake out the hot air, put it on its side to cool down, to prevent shrinking, upside-down and demoulding

10. With a cup of black tea, it is a healthy and delicious afternoon tea~~

Tips:
This side is made of square toast. If you are making Yamagata, you need to ferment to nine minutes full during the second fermentation, and pay attention to observation during the first five minutes of baking. Once the color is satisfied, you should cover it with tin foil in time to prevent The color is too dark~