Super Cotton Black Tea Toast
1.
Put warm water into the bread bucket, put the yeast; stir evenly; put the high flour; put in a container and place at room temperature to grow to about 4 times the size
2.
Cut the tea bag, put the black tea into the cup, add milk powder; pour boiling water, stir evenly with a spoon, let cool for later use
3.
Pour water and black tea powder into the bread bucket together, add fine sugar, salt, high powder and dry yeast; start the bread machine and mix slightly; divide the middle seed into small pieces and knead it into a smooth dough
4.
Add butter and continue to knead; knead to the fully extended stage; take it out and divide into 6 parts, cover with plastic wrap and relax at room temperature for half an hour
5.
Take out the loosened dough and vent it out, then roll it into an oval shape; after turning it over, fold inward 1/3 on both sides; roll out the dough with a rolling pin, and thin the bottom edge; roll it up and down into a roll
6.
Roll all the dough; put the rolled dough into the toast mold, and put it in a warm and moist place for final fermentation;
7.
Finally, ferment to 8 minutes full, put into the oven preheated at 180℃, lower layer, fire up and down, for about 40 minutes, cover with tin foil after coloring; buckle and release the side after baking, let cool and seal for storage
