Ingredients

  • High powder (old noodles) 60g
  • Low flour (old noodles) 25g
  • Yeast (old noodles) 0.35g
  • Salt 1.7g
  • Water (old noodles) 55g
  • Water (scalding) 40g
  • Salt (scalding) 0.5g
  • Milk powder (hot seed) 1.3g
  • High powder (hot seed) 33g
  • High flour (main dough) 572g
  • Granulated sugar (main dough) 34g
  • Salt (main dough) 12g
  • Yeast (main dough) 6g
  • Hot (main dough) 58g
  • Old noodles (main dough) 114g
  • Black tea (main dough) 6g
  • Hot boiling water (main dough) 172g
  • Water (main dough) 205g
  • Butter (soufflé filling) 64g
  • Powdered sugar (soufflé filling) 44g
  • Eggs (soufflé filling) 50g
  • Milk powder (soufflé filling) 86g

Steps

Black tea milk puff (copycat original wheat hill)

1. Prepare old noodles and blanched seeds one day in advance After the ingredients required for the old noodles are mixed evenly, let it sit at room temperature for 1 hour, and then put it in the cold fresh layer of the refrigerator. Refrigerate and ferment overnight. It will roughly double in size after taking it out

Black tea milk puff (copycat original wheat hill)

2. Blanch the seeds. Put the water + salt + milk powder in a small pot, heat until boiling, turn off the heat, pour in the flour, and stir evenly. After cooling, place in the refrigerator and keep aside for later use

Black tea milk puff (copycat original wheat)hills)

3. This is the old noodles and hot noodles that were prepared a day in advance and have not been put in the refrigerator. The quantity is really small and the dough is very small, but it must not be missing

Black tea milk puff (copycat original wheat hill)

4. Start kneading the dough the next day The tea bags from Twinings used for Earl Gray tea, 3 bags in total. After cutting, add boiling water, stir and let stand until cool. Put the left and right ingredients of the main dough except salt into the kneading basin, among which the hot seeds and the old ones are put into the kneading basin.

Black tea milk puff (copycat original wheat hill)

5. Knead the dough until evenly mixed and form a ball, then add salt. I kneaded the dough for about 15 minutes and added the salt (I used a chef machine). If you use a bread machine, you can add salt after kneading in one cycle.

Black tea milk puff (copycat original wheat hill)

6. Continue kneading the doughKnead for about 10 minutes until the dough can be pulled out into thin fascia, and it is not as big as toast. If you use a bread machine, add salt and knead again. Roll the kneaded dough into a ball and place it in a basin to ferment

Black tea milk puff (copycat original wheat hill)

7. When the dough is fermenting, make the soufflé filling. The butter and eggs must be brought to room temperature. Mix the four ingredients evenly and put them in the refrigerator for later use (refrigeration will make the operation easier) )

Black tea milk puff (copycat original wheat hill)

8. The weather is hot now, so I let it sit at room temperature for about 1 hour to 1.5 times the size

Black tea milk puff (copycat original wheat hill)

9. After the fermented dough is deflated and kneaded evenly, use an electronic scale to divide it evenly

Black tea milk puff (copycat original wheat hill)

10. Knead the divided dough into a round shape, cover it with plastic wrap and let it rest for 20 minutes

Black tea milk puff (copycat original wheat hill)

11. This dough is relatively soft and slightly sticky. Before plastic surgery, apply flavorless oil such as salad oil or corn oil on the chopping board to prevent sticking

Black tea milk puff (copycat original wheat hill)

12. After placing the dough on the chopping board, use an oiled rolling pin to roll it out into a rectangular shape with a thickness of about 2.3 mm

Black tea milk puff (copycat original wheat)hills)

13. Spread the soufflé filling evenly on the dough

Black tea milk puff (copycat original wheat hill)

14. Do not apply the last 3.4 cm up and down

Black tea milk puff (copycat original wheat hill)

15. Roll up the dough from top to bottom

Black tea milk puff (copycat original wheat hill)

16. Pinch and close

Black tea milk puff (copycat original wheat hill)

17. Cut the dough roll in half with scissors

Black tea milk puff (copycat original wheat hill)

18. Cut the surface forward and roll up both sides.

Black tea milk puff (copycat original wheat hill)

19. Tighten the interface

Black tea milk puff (copycat original wheat hill)

20. Hold the dough with both hands and place it in the baking pan

Black tea milk puff (copycat original wheat hill)

21. After shaping all the dough, perform the final fermentation

Black tea milk puff (copycat original wheat hill)

22. The weather is relatively hot now, so I covered it with plastic wrap and fermented it at room temperature. If it's winter, put it in the oven (unplugged) and add some warm water to ferment. Remember not to put too hot water, otherwise the soufflé filling will melt and flow onto the plate

Black tea milk puff (copycat original wheat hill)

23. I fermented it at room temperature (28 degrees) for 60 minutes. Spread the fermented bread with egg liquid and sprinkle with almond slices for decoration

Black tea milk puff (copycat original wheat hill)

24. Bake in a preheated oven at 180 degrees for 25-28 minutes

Black tea milk puff (copycat original wheat hill)

25. Immediately after baking, put it on the drying net to reach hand temperature, seal and store at room temperature

Black tea milk puff (copycat original wheat hill)

26. Super delicious! ! !

Tips

  1. The recipe can make 4 black tea soufflé breads as big as the original wheat hills. Divide the dough into 300g/piece for a total of 1200g
  2. But I think it should be divided into200g/piece is more suitable for home baking, mainly because my baking pan is not big enough, so I divided it into 6 portions