Black tea toast(hong cha tu si )

Black tea toast

Introduction:

"I have black tea toast grass in my heart, but I don't have Earl's black tea. I want to buy some more raw materials when I can. But still can't wait, small holiday at home can't help but use black tea to make a toast to try, the amount of black tea doubled, but the wood has smelled the expected aroma of tea. It seems that black tea and Matcha are indeed different, and Earl's black tea is also different. The toughness of toast is very good, and it's very wet, but it leaves a little regret. "

Production steps:

Step 1: pour all the liquid materials into the kneading barrel;

Step 2: add all solid materials except butter;

Step 3: knead into a smooth dough and add butter;

Step 4: continue to knead to the expansion stage;

Step 5: basic fermentation to 2.5 times;

Step 6: divide the fermented dough into 3 equal masses and knead them round;

Step 7: roll the dough into a round shape;

Step 8: fold up the top and bottom in the middle;

Step 9: make the dough longer;

Step 10: tighten from bottom to top;

Step 11: arrange into bread mold;

Step 12: ferment to 8 minutes;

Step 13: brush a layer of milk;

Step 14: lower layer of oven, 180 ℃, 40 minutes, complete.

Materials required:

GAOJIN powder: 285g

White granulated sugar: 40g

Salt: 3 G

Milk: 70g

Eggs: (1) 55g

Yeast powder: 5g

Black tea: 6 g

Butter: 28g

Note: 1. I feel that the liquid volume of this toast is less, so I need to add milk as appropriate in kneading flour.

Production difficulty: simple

Process: Baking

Production time: one day

Taste: Original

Chinese PinYin : Hong Cha Tu Si