Earl Grey Black Tea Souffle Buns
1.
Pour 200g of water into a small pot, add Earl Grey tea bag, boil and let cool for later use.
2.
Put all the ingredients of the dough (including black tea powder) into the bread in the order of bottom liquid, middle flour, upper sugar, salt and yeast except butter, and start a dough program. (The dough procedure includes two parts: kneading and fermentation)
3.
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.
4.
After 30 minutes, the bread maker's 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).
5.
Reunite the dough, put on the lid of the bread machine, and continue to wait. At this time, it will start to ferment until the dough program ends. At this time, the dough expands to twice its size, and a hole is pierced in the flour with a finger.
6.
During the fermentation period, let's make the souffle filling. Add the softened butter to the powdered sugar and beat it evenly with a manual whisk.
7.
Add the whole egg liquid in 3 times and mix well.
8.
Add milk powder, stir evenly with a rubber spatula, and put in the refrigerator for later use.
9.
After the fermented dough is exhausted with a rolling pin, divide it into 8 doughs evenly, round them all, cover with plastic wrap and relax for 15 minutes.
10.
At this time, take out the milk puff pastry, set aside about 15g first, and divide the rest into 8 portions, which are also rounded and set aside.
11.
Take a loose dough, press out big bubbles again, roll it into a circle with a rolling pin, put the creamy filling in the middle, wrap it like a bun, and remember to pinch it tightly when closing.
12.
According to this method, make all 8 doughs, cover with plastic wrap and relax for 10 minutes.
13.
After it relaxes, take another dough, close it down, roll it into an oval shape with a rolling pin, then use a knife to make a few cuts, remember not to cut through.
14.
After turning it over, roll it up from top to bottom.
15.
Put all the processed dough into the mold. Spray a thin layer of water on the surface of the bread, turn on the oven fermentation mode, and leave it for about 30 minutes until the dough expands twice as large.
16.
The dough is in a good fermented state.
17.
The surface of the fermented dough is brushed with whole egg liquid, and then sprinkled with almond flakes and milk crumbs.
18.
Put it into the preheated oven, fire up and down 180 degrees, middle level, 30 minutes.
19.
It will be demoulded immediately after being out of the oven and placed on a drying net to cool.
Tips:
1. Please adjust the amount of milk according to the water absorption of 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.
