Earl's Souffle Soft European Buns
1.
Hot seed dough: 25g high-gluten flour, 50g water
Main dough: 200g high-gluten flour, 12g fine sugar, 3g yeast, 20g hot seeds, 2g Earl Grey tea, 60g hot water (for brewing black tea), 80g water, 4g salt
Pastry filling: 60g butter, 20g powdered sugar, 20g eggs, 33g milk powder, 6g corn starch
2.
First make hot noodles, pour the boiling hot water into the flour, and stir until there are no particles (it is recommended to prepare one night in advance)
3.
Brew Earl Grey tea with boiling hot water, put it in the refrigerator, and set aside
4.
To make the filling, the butter needs to be softened in advance and broken up with an electric whisk
5.
Add powdered sugar and continue to beat until slightly white
6.
Add the egg liquid in batches, and continue to add the egg liquid after whipping evenly, otherwise it will be easy to separate
7.
Add milk powder and beat evenly
8.
Add cornstarch, beat evenly, use a spatula to mix well (add cornstarch, the taste will be better)
9.
Pour flour, yeast, sugar, hot seeds, and brewed black tea together into the bread bucket and beat
10.
Whisk at low speed first, add water while beating
11.
After the dough becomes a dough, add salt and continue to beat (adding salt too early will affect the yeast activity)
12.
Beat until the film comes out
13.
The dough is rounded and fermented in the oven for 1 hour, and fermented at 30 degrees (fermentation box: humidity 60, temperature 30 degrees, time 1 hour)
14.
Prove to 2 times the size, take out the dough, sprinkle dry powder on the surface, divide the dough into 4 equal parts
15.
Round again, ferment for the second time, put in the oven for 40 minutes
16.
Roll out the dough flat, turn it over and roll it out again
17.
Spread the puff pastry filling, less on the edges
18.
Roll it up from the side, roll it into a strip, pinch it tightly. Knead a little longer, the rest of the dough is the same operation step
19.
Shaping, put 2 equal pieces of dough in a cross stack
20.
Then make it into a 2 bulge shape
21.
For the third fermentation, put in the oven for 30 minutes
22.
After the fermentation is completed, cut the bag along the lines on the surface of the bread
23.
Brush with egg wash
24.
Sprinkle with almond flakes
25.
Preheat the oven to 180 degrees and 210 degrees, and bake for 18 minutes (the recommended baking temperature of the air furnace is 180 degrees, 18-20 minutes). Sprinkle with powdered sugar after baking
Tips:
【Tips】
1. During the dough mixing process, there is a "pop" flapping sound, which proves that the gluten of the final dough will be better
2. Since this bread is not added with butter, the gluten-out time is relatively long, and the whipping time needs to be adjusted according to the state of the dough
3. In the process of shaping the dough, the shrinkage is serious, you can put it aside and let it stand for a few minutes before continuing the operation
4. This bread is the amount of 2 breads, it can be stored at room temperature for 3-5 days, and it can be stored frozen for 7 days
