How to make black tea soufflé bread with rich tea aroma and just the right sweetness?
The flower I am here to share with you today is the recipe for black tea soufflé bread, which is also a traditional favorite of a well-known chain bakery. The Earl Gray official black tea used in the secret recipe is a tea bag. You can use this tea bag to make black tea toast without soufflé, and you can also make black tea cookies. It is not recommended to use ordinary black tea leaves in production, because even if they are ground, they may not be as fine as tea leaves. There are also fans who know whether Yongchezai and Lipton black tea can be used. You can give this one a try. I have never used it. Tea bags should be fine, but there may be a slight difference in taste.
Black tea soufflé bread food preparation: 60g high-gluten flour, 40g salt, 1g yeast powder, 1g main dough, black tea water, 250g high-gluten flour, 380g milk powder, 10g sugar, 40g yeast 4 grams of mushrooms 2 grams of black tea powder (the amount of one tea bag) 40 grams of butter 4 grams of salt 4 grams of almond slices A small amount of soufflé filling Milk powder 75 grams of butter 60 grams of fine sugar 30 grams of egg liquid 35 grams Method: Step 1
To make this kind of bread, you must prepare sufficient yeast, which is actually the dough. After kneading into dough, cover with plastic wrap and freeze for more than 12 hours. Usually when making dough, I knead it at night, put it in the refrigerator overnight, and start making it the next morning. Step 2
Before making the main dough, first make a cup of hot black tea. Here, use hot water to make the tea and let it cool of course. Put the main dough into the bread machine except for the butter (the butter will soften around the radiator), and remember to add the yeast as well. Step 3
After kneading for 15 minutes, add the softened butter and knead again for another 15 minutes. The dough has a relatively high moisture content, so there is no need to adjust the amount of flour at will. You can take it out with rubber gloves. Cover with plastic wrap, put it in the electric oven, set it to 36 degrees and ferment for about an hour until it doubles in size. Step 4
Use the fermentation time of the dough to make the soufflé. The butter is softened here, not vaporized, so you need to pay attention to the fact that the butter can be easily pierced with chopsticks. Add fine Mix granulated sugar or white granulated sugar with a whisk. After careful mixing, add milk powder and egg liquid.
Use only 35 grams of egg liquid, cover the rest with plastic wrap and store it in the refrigerator for later use on the surface of the bread. After the soufflé is mixed thoroughly, cover it with plastic wrap and store it at room temperature. If it is summer, it must be kept refrigerated to prevent the soufflé from vaporizing. Step 5
After the dough has fermented, take it out and divide it into 5 equal parts, about 160 grams each. The dough is very soft and sticky, so when cutting the dough, you can sprinkle some flour on the cutting board. After dividing into 5 parts, cover it with plastic wrap and put it in the refrigerator for about thirty minutes to let the dough cool down and roll it out easily. Step 6
Roll the dough into a square shape, spread the soufflé evenly on it, roll it into a long strip, pinch the sides and seal. Do it one after another, and cut off the top part, and divide the bottom part into two strands. Step 7
Braid it into a small braid, remembering that the cut side should face up. Cover a baking tray with tin foil, place the braided bread on the baking tray, put a bowl of warm water at the bottom of the electric oven, put the baking tray in the middle and high layer, set it to 32 degrees, and let it ferment until it doubles in size. . I used it here for about 45-50 minutes, so the time can be adjusted flexibly.
After the second serving, rub the egg liquid on the surface, and then sprinkle a little almond slices on top. Set the electric oven to 180 degrees and bake for 25 minutes after heating. This time is suitable for ordinary household electric ovens. If it is a large oven with moderate temperature control, you can easily turn on the heat to 210 degrees, remove the heat to 190 degrees, and bake for 15 minutes.
When baking for less than 15 minutes, remember to cover it with tin foil. After releasing, place on the grill to cool. The baked soufflé buns have just the right sugar content, are soft on the inside, and have a slightly tough taste, making them very delicious. There is basically no difficulty in making it, and you can make it with the same flavor as the bakery. Let’s give it a try~~~