Preparation of black tea souffle bread food in advance: yeast seed high-gluten flour 60g water 40g salt 1g yeast powder 1g main dough black tea water 250g high-gluten flour 380g milk powder 10g sugar 40g yeast 4g black tea powder 2g (the amount of a tea bag) butter 40g salt, almond slices and a small amount of souffle filling milk powder 75g butter 60g fine sugar 30g egg liquid.
The first step in making this bread is to prepare enough leavening agent, which is actually dough. Knead into dough, cover with plastic wrap, and freeze 12 hours or more. Usually I just knead the dough at night, put it in the refrigerator for one night, and start cooking the next morning.
The second step is to make a cup of hot black tea before making the dough. Here, make tea with hot water, and of course let it cool. Put all the dough except the butter in the toaster (the butter softens around the radiator), and remember to add the dough.
Step 3: Knead 15 minutes, then add softened butter and knead 15 minutes again. Dough contains a lot of water, so you don't need to adjust the amount of wheat flour casually. You can take it out with rubber gloves. Cover with plastic wrap and put it in an electric oven at 36 degrees for about an hour, and the alcohol will be twice as big.
The fourth step is to make souffle by using the mellow time of dough. Butter softens here, not evaporates. Therefore, it should be noted that butter can be tied with chopsticks at will. Add fine sugar or white sugar, stir with an egg beater, and put it into milk powder and egg liquid after the situation is detailed.
Only 35 grams of egg liquid was used, and the rest was covered with plastic wrap and stored in cold storage for later wiping the bread surface. After the souffle is carefully stirred, the current weather is covered with plastic wrap and stored at room temperature. If it is summer, it must be stored in cold storage to avoid evaporation of souffle.
Step 5: After the dough is mellow, take it out of the exhaust pipe and divide it into 5 equal parts, each of which is about160g. The dough is soft and sticky, so in the case of cutting dough, you can sprinkle some high flour on the chopping board. Divide into 5 parts, cover with plastic wrap and refrigerate for 30 minutes to make the dough cool and easy to roll out.
Step 6: Roll the dough into a square dough, spread the souffle evenly, roll it into strips, and pinch the two sides tightly and seal it. It's done. The upper part is empty. Don't break it. The lower part is divided into two parts.
Step seven, braid it. Remember to draw here. Spread tin foil on the baking tray, put better bread on the baking tray, put a bowl of warm water at the bottom of the electric oven, and put the baking tray on the middle and high floor, adjust it to 32 degrees and make it twice as big. I only spent about 45-50 minutes here, and I can easily grasp the time.
After the second hair, wipe the surface egg liquid and sprinkle a little almond slices. The electric oven is set to 180 degrees, heated and baked for 25 minutes. This time is suitable for ordinary household electric ovens. If it is a large oven with mild temperature control, it can easily light 2 10 degrees, remove 190 degrees and bake 15 minutes.
/kloc-When baking within 0/5 minutes, remember to cover it with tin foil. After the announcement, put it on the grill to cool. The baked souffle buns have just the right sugar content, soft inside and a bit tough taste, which is very delicious. There is basically no difficulty coefficient in making, and it can make the same taste as a bakery. Come and try it ~ ~ ~