Earl Grey Milk Tea Toast

Name: Earl Grey Milk Tea Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 232g Gold like a high fan; 133g water; 6g yeast; 3g salt; 7g milk powder; 40g Sugar; 40g egg; 50g Concentrated milk tea; 35g butter

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Recently, the Chinese method has been used to make toast. Without any additives, the prepared loaf will be very soft after a few days, which can be compared to the soft toast of the bakery. The sliced and shredded toast are not delicious. Say it. Especially today, this Earl Grey milk tea toast is tall and has a soft internal structure. The fragrance of tea and the mellowness of milk are really a wonderful combination. With a cup of hot milk, you can just tear it with your hands and eat it without rubbing it. Any sauce, unknowingly, a big toast was almost half eaten by me. I can't stop my mouth. Next time I have to bake 2 at a time, otherwise I will have to toss the dough every day to meet the demand.

The bread was baked the night before, and the picture taken the next day looked like it was sloppy on the surface. This is the true reflection of the softness of the interior.

The dough made with the following ingredients weighs about 650 grams. I used 470 grams of dough and placed it in a 450-gram mold to make a toast, and the rest made 3 hydrangea bags. Dear friends, remember to weigh and divide when the final shaping is done. , Don't stuff all the dough in the toast mold. "

Ingredients

Earl Grey Milk Tea Toast

1. Mix 232 grams of golden high powder, 133 grams of water, 6 grams of yeast, 3 grams of salt, and 7 grams of milk powder, knead into a smoother dough, place it in a container, cover with plastic wrap and leave it in a warm place for fermentation.

2. Ferment to twice the original size and set aside.

3. Bring the milk to a boil and add the earl grey tea leaves.

4. After mixing the milk and tea powder, let it cool to make a concentrated milk tea, and then take 50 grams of concentrated milk tea for later use.

5. Put the golden high powder, milk powder, salt, sugar, egg, 50g of concentrated milk tea and yeast in the main dough into the mixing tank.

6. First stir into a dough at low speed.

7. Then put in the medium kind of dough, and then turn on the 3rd gear to stir.

8. Stir the dough until it becomes a thick film (about 3-4 minutes).

9. Add the softened butter, turn on the 3rd gear and continue to stir.

10. Stir to the expansion stage where a large piece of film can be pulled out.

11. Then round the dough, put it in a container, cover it with plastic wrap, and leave it in a warm place for fermentation.

12. When the dough is sent to the dough, use your fingers to poke the hole, the hole does not shrink, and the surrounding area does not collapse, which is about 2.5 times the original size.

13. Vent the fermented dough, divide it into 3 portions (each dough is about 157 grams), cover with plastic wrap and relax for 15 minutes.

14. Then roll it into an oval shape.

15. After turning it over, fold it in half at 1/3.

16. Then roll it out again.

17. Roll up from top to bottom, put it in the mold, cover the mold with a damp cloth or plastic wrap, and put it in a warm place for final fermentation.

18. Send it to 8 minutes full (I have sent it a bit, I forgot it, it is almost full, but it does not affect the final product), brush the surface with egg wash and bake it.

19. Baking: (The time and temperature are for reference only, and our own oven is the standard). Preheat the oven in advance, 205 degrees, 35 minutes. After coloring, cover the surface with tin foil to prevent the color from being too dark. After baking, immediately take out the mold and put it on the grill To cool thoroughly.