Black tea toast
Overview
Recently, I fell in love with making toast bread that is kneaded with oil once, fermented once, and rolled directly without folding the quilt: it is more convenient and faster than the conventional secondary fermentation, and the bread is also very soft and delicious, even if it has been left for several days, it is still as good as before. In addition, black tea is added to the flour, which makes the whole toast full of light tea aroma, making you feel relaxed and happy; if you don’t believe it: try it too~~~
Tags
Ingredients
Steps
-
Prepare all ingredients
-
Put all ingredients except butter into bread bucket
-
After stirring, add the softened butter and start the kneading process
-
After 2 kneading procedures, a large dough can be produced
-
Take out the dough and roll it into a ball, cover with film and rest for 30 minutes
-
After exhausting, divide into 6 equal parts
-
Take one portion and roll it into a long tongue shape
-
Roll up from top to bottom
-
Roll them up and put them into the toast box
-
Send to a warm place to ferment until 8~9 minutes full
-
Place in the preheated oven at the middle and lower levels: 150 degrees for upper heat and 170 degrees for lower heat
-
After the surface is colored, cover it with tin foil and continue baking until the surface is golden brown
-
Take out the toast box
-
Pour the bread out onto the wire rack to cool
-
Break open the bread, the drawing effect is awesome
-
The whole piece of drawing looks like a curtain of water
