1. First, put 150 grams of water into the black tea bag, bring it to a boil, and let it cool in cold water.
2. Add yeast, sugar, salt, milk powder and cool black tea to the bread maker, and finally add high-gluten flour, start the kneading process to the end.
3. After the end, put the butter that has softened at room temperature, and then start the kneading program to the end.
4. The dough is fermented to 2.5 times as large as the base.
5. Take out the fermented dough and knead it to flatten the air, divide it into three parts, cover tightly and let the dough rise for 15 minutes.
6. After 15 minutes, roll each of the 3 doughs into a beef tongue shape.
7. Fold the two sides toward the middle.
8. Roll up towards one end.
9. Put it in a 450g toast mould, put in a plate of warm water in the oven, and ferment the dough for the second time until the mould is 9 minutes full. (I doubled to do two)
10. Take out the second-boiled noodles. Preheat the oven 180 degrees.
11. Put the second-fried noodles into the middle and lower layer of the oven, and bake them at 180 degrees for 40 minutes.
12. The finished product is out of the oven, and a layer of liquid oil is rinsed while it is hot and immediately demoulded and cooled.
13. The finished product, tear open the delicate and soft tissue inside.
Tips:Cover the bread with tin foil when it is baked to prevent the bread from being over-colored.
