I also want a bread that tastes like milk tea.
You want the tea to be rich and creamy, but you also want to be able to have a light milk flavor.
The recipe is for 450g of toast.
High gluten flour
How to Make Earl Grey Tea Toast
I used a tuaning tea bag.
Put the tea bag inside the milk and let it cook on low on top of the induction cooker for five minutes.
Then strain the tea and tear open a packet of tea powder to throw in too. Throw in one of the tea bags and that’s it. The tea powder and milk add up to 150ml together. If it’s not enough, make up some milk! (You can reserve 10g of milk to see how the dough will add. ) Then refrigerate to cool.
Add all ingredients except butter into the machine and knead until it is hot. If the temperature gets high before adding the yeast, you can refrigerate it for a while and continue kneading. After adding the yeast, make sure the temperature of the dough is below 25 degrees Celsius.
Until a tough thick film is pulled out.
Add butter and continue to knead until the glove film, not easy to break tough and elastic, poke the hole edges without serrations. The dough pulls the film gently!
Close the mouth of the kneaded dough and put it in the tub to ferment. I put it in the fermenter to ferment. A hair control at 28 degrees. Remember to wrap the dough in plastic wrap at room temperature to prevent it from drying out.
When the dough is done, there is no shrinkage in the dough. I used fresh yeast to ferment at 28 degrees for 50-60 minutes.
Once the dough is done, pat lightly. Divide the dough into three equal portions, smooth side up. You can make a small stick shape as shown in the picture, so you can roll it out later. Cover with plastic wrap or a plastic bag, cut open and let rise for 20 minutes.
Roll out the dough and pat lightly. You don’t have to be gentle with the dough to get the air bubbles out.
Turn the dough over, fold in two sides, and roll it out again.
Roll it straight out, not too tightly.
I like to roll it out longer for more layers, 2 or 3 rolls are fine. Roll it out and place it inside the toast container.
Place the rolls in the fermentation oven at 32 degrees Celsius and 75 degrees Celsius for second pressing. If you don’t have a fermenter, you can put a bowl of warm water in the oven. But pay attention to the temperature does not exceed 37 degrees, low temperature slow hair in fact, the organization is better. I generally 30-35 degrees have been sent.
Use a brush to brush a thin layer of egg wash when it reaches 8 minutes full. If it’s too thick, the color will be darker.
Preheat the oven in advance to 160 degrees on the upper heat 190 degrees on the lower heat, bake for 38-40 minutes. Sometimes I lower the oven temperature in the last 10 minutes to cover with foil. Remove from the oven and lightly shake to release the mold.
Remove from the oven and lightly shake off the mould, then place on a cooling rack until the temperature is right in the middle of the bag. While baking, that Earl Grey tea aroma was all over the house – haha
Couldn’t resist the urge to eat it! I love the smell so much!
Be gentle with the operation, the dough relaxation should be in place-.
Fresh yeast is three times more potent than dry yeast.