Earl Grey Tea Custard Bread

Name: Earl Grey Tea Custard Bread
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 155g High fan; 15g Caster sugar; 25g Whole egg liquid; 1.8g salt; 4g milk powder; 1.5g yeast; 78g black tea; 8g butter

by Deep sea love cat

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I really like the straight black tea from Twinings. It has a faint lemon aroma. It is very suitable for girls. It is used to make this black tea milk crisp bread. I also like it to no avail~ The recipe is @啊woo. I personally think the milk crisp filling is a bit Sweet and greasy, if you don’t like too sweet pros like me, you can reduce sugar in moderation. In the recipe, I marked the amount of unreduced sugar.
The mold is from a cook. I like this star-shaped mold. The mold is non-sticky and does not require anti-sticking treatment. In addition to making bread, it can also be used to make cakes. The bottom of the mold has a pattern.
ps: The amount of flour in the recipe is a little bit more, the pro with this mold can reduce the amount by 10%, so that it will look better after fermentation.

Ingredients

Earl Grey Tea Custard Bread

1. The method of making milk puff pastry: After the butter is softened to a small pit, add in powdered sugar and mix evenly with a spatula.

2. Add egg liquid several times in a small amount, mix well, add milk powder and mix well, then set aside.

3. The made custard fillings.

4. Surface decoration method: melt the butter into small pieces, add fine sugar, sift in low powder, and knead it with your hands until small particles. If you can't use it up, you can freeze it and use it next time.

5. Prepare all the materials used. After brewing the black tea, let it cool and set aside.

6. Put all the ingredients except butter (including black tea powder) into the bread bucket and knead until the thick film can be pulled out, then add butter, and continue kneading to the complete stage. Be careful not to let the salt come into contact with the yeast when putting the ingredients.

7. Fermented to 2 times the size.

8. Take out the exhaust and divide the flavor into 6 portions evenly.

9. Round, cover with plastic wrap and relax for 20 minutes

10. During the relaxation of the dough, divide the milk pastry filling into 6 evenly, and knead and set aside. Take out the loose dough and roll it into a round shape, wrap it in the milk puff pastry, pinch it tightly and place it down. Cover with plastic wrap and relax for 10 minutes.

11. . It looks good after all the plastic surgery.

12. Roll the loose dough into a beef tongue and roll it up from one side after turning it over.

13. The shaped dough is placed in a mold and placed in an environment with a temperature of 37 degrees and a humidity of 75% for the final fermentation. Take out when fermented until 8 servings are full