Earl Grey Black Tea Milk Crisp Braid Bun
1.
Let's make the soufflé filling first. Add the softened butter to the powdered sugar and beat it evenly with a manual whisk.
2.
Add the whole egg liquid in 3 times and mix well.
3.
Add milk powder, stir evenly with a rubber spatula, and set aside for later use.
4.
Pour 150g of water into a small pot, add Earl Grey black tea bag to boil, drain 100g of black tea water and let cool for later use. Don't lose the black tea bag.
5.
Except butter, put all the ingredients of the dough (including black tea powder) into the bread bucket, remember that the yeast should not be in direct contact with salt and sugar.
6.
Start a dough-making program.
7.
After 10 minutes, when the bread machine is resting, the dough can be pulled out a thick film at this time, and the softened butter can be added.
8.
Continue to knead the dough. After 15 minutes, the bread machine mixing program ends. At this time, you can pull out a small piece of dough to check. The dough has been kneaded to the expansion stage and a thinner film can be pulled out (the glove film is not needed).
9.
Reunite the dough, place it in a bowl, cover with plastic wrap, and start the first fermentation, which takes about 60 minutes.
10.
Continue to ferment until the dough expands to twice its size. Dip a hole with your finger in the flour. If it does not shrink or collapse, it means that the fermentation is complete.
11.
After the fermented dough is vented, divide it into 3 evenly, round them all, cover with plastic wrap and relax for 15 minutes.
12.
Roll the loose dough into a rectangular dough with a rolling pin.
13.
Spread 1/3 of the soufflé on 2/3 of the dough.
14.
The two sides overlap, that is, folded into three folds.
15.
Remember to close your mouth tightly.
16.
Fold it horizontally again in three folds.
17.
Tighten the mouth tightly, cover with plastic wrap and relax for 15 minutes.
18.
Flatten the loose dough and roll it out again into long strips. Use a spatula to divide the dough into 3 portions, remember not to cut off the beginning part. Weave the dough into a braid shape and pinch it tightly.
19.
Put all the processed dough into the mold.
20.
Spray a thin layer of water on the surface of the bread and turn on the fermentation mode of the oven.
21.
Prove for about 30 minutes until the dough has doubled in size.
22.
The fermented dough is put into the preheated oven, and the heat is 180 degrees up and down, the middle layer, 25 minutes.
23.
. Immediately demould when out of the oven, and place it on the drying net to cool.
Tips:
1. Please adjust the amount of black tea water according to the water absorption of the flour.
2. The baking time and temperature are for reference only, please adjust yourself according to the temper of your own oven.
3. Remember to pour out the tea powder in the black tea bag and add it to the dough to make the noodles.
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