Lemon Black Tea Soft European
1.
Rub fresh lemon salt, wash and dry, scrape off the dander with a planer, beat the original black tea leaves into powder and sift.
2.
Put all the ingredients (except butter) into the bread machine and set the dough for 15 minutes.
3.
Add the softened butter and continue to set the dough for 15 minutes.
4.
Kneading is over, and the dough is complete.
5.
After rounding the dough, put it in the bread machine and set it to ferment for 30 minutes.
6.
The fermentation is over.
7.
After venting, divide the dough equally into 5 portions.
8.
After rounding, cover with plastic wrap and relax for 20 minutes.
9.
Take a dough and roll it out into a rectangle.
10.
Turn it over and make the bottom thin.
11.
Roll up from top to bottom.
12.
After rolling, pinch and stitch at the bottom.
13.
After the roll is lengthened slightly, place it vertically, and flatten the upper half with a rolling pin.
14.
Cut it vertically with a spatula.
15.
Press the long side on the right to the bottom left.
16.
Then press the left long side to the bottom right of the dough to complete the shaping.
17.
After the rest of the dough has finished its shape one by one, put it on the baking tray.
18.
Put it into Dongling oven for fermentation for 40 minutes.
19.
When the fermentation is over, take out the baking tray and sprinkle a layer of bread flour on the dough. The upper tube of the oven is 165 degrees and the lower tube is 175 degrees to preheat.
20.
After preheating, put it in the baking tray and bake for 25-30 minutes.
Tips:
1. I didn't use powder packets for black tea. If there is no wall breaking machine, you can crush it with a rolling pin and sift it.
2. Different flours have different water absorption properties. Please keep some when adding water and increase or decrease according to the actual situation of the dough.
