black tea bread
High-gluten flour 300g | High sugar resistant dry yeast 3 grams |
sugar 25 grams | Salt 3 grams |
Butter 30g | Earl Gray Black Tea Powder 5 grams |
Water 210 grams |
Step 1
✅Prepare materialsStep 2
✅Sift 300 grams of high-gluten flour in a bowlStep 3
✅Add 25 grams of sugarStep 4
✅Add 3 grams of saltStep 5
✅Stir evenlyStep 6
✅Add 3 grams of high sugar resistant dry yeastStep 7
✅Stir evenlyStepStep 8
✅Add 5 grams of earl gray tea powder to 210 grams of waterStep 9
✅Mix evenlyStep 10
✅Pour the flour into the mixing bucketStep 11
✅Pour the black tea water into the mixing bucketStep 12
✅Stir until the film is thick (the holes will appear jagged)Step 13
✅Add 30 grams of butter and continue stirring until fully expanded (the holes are smooth)Step 14
✅Put the dough into the fermentation box and ferment at room temperature for one hour.Step 15
✅ Divide the fermented dough into two equal portionsStep 16
✅Press and exhaust separatelyStep 17
✅Slightly roll or pat flatStep 18
✅Wrapped in bean paste fillingStep 19
✅Pinch the cinch tightly and keep the cuff facing downwardsStep 20
✅Adhere to grainsStep 21
✅Put in baking panStep 22
✅ Ferment in the oven at 32 degrees for 40 minutesStep 23
✅Bake at 180 degrees for 18 minutesStep 24
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