Name: Flaxseed Black Tea Soft European Bag
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 150g (A) High-gluten flour; 100g (A) Rye flour; 35g (A) Red sugar; 3g (A) salt; 1 (A) egg; 80ml (A) black tea; 45g (A) honey; 4g (A) Yeast (dry); 65g High-gluten flour b; 43g Rye flour b; 55ml Black tea b; 1 package Earl Grey Tea; 30g butter; 30g Flaxseed; Some Dried cranberries

Flaxseed Black Tea Soft European Bag

1. Sandwich needs ingredients as shown above

2. Make a kind of dough, prepare the required raw materials as shown in the figure

3. Put all the materials in a container and pour the liquid

4. Do not directly contact salt and dry yeast

5. Knead all the ingredients into a dough and cover with plastic wrap and leave it in the refrigerator to ferment for more than 12 hours. The volume becomes about twice the original volume (it can also be kneaded into dough and fermented at room temperature to twice the original volume). Start making bread | bottom left is fermentation The finished kind of dough

6. Mix the main dough ingredients | high-gluten flour, rye flour, and black tea into a dough and knead it with the kind of dough

7. Fascia must appear in the final state of the dough. It is best to use a chef or bread machine to help you complete the kneading process. The bread machine knead the dough for 20 minutes and then add butter. Continue to knead for 20 minutes to get the fascia out. Pour in the flaxseed and before the end. Dough mixing

8. The kneaded dough is allowed to stand and ferment to a size of 2-2.5 times the original volume (the test dough dipped in flour does not have obvious shrinkage or expansion)
(It can be fermented in cold storage or at room temperature)

9. The fermented dough is upside down on the operating table sprinkled with a little dry powder

10. Tap gently to remove excess air

11. Divide the dough into 6 equal parts, round and cover with plastic wrap and let stand for 20 minutes

12. .Take a piece of dough and press it into an oval shape, roll it over and roll it into an olive shape (for novices, please refer to Shuaishuaixiaochu’s Weibo on top). Link to Shuaishuaixiaochu’s gourmet space: http://i .meishi.cc/cook.php?id=2090017

13. Carry out secondary fermentation, about 40 minutes about 1.5 times the original volume, after the fermentation is completed, the surface of the rye flour is sifted