Black tea soufflé bread

Overview

Earl Gray Tea Dough + Soufflé Filling. Words can't describe how delicious it is. It is different from the original soft dough. It is made with sweet dough. It is very soft and fragrant. The shape is cute when it comes out of the oven. The circles on the side are so cute. After wrapping the soufflé and shaping it, it is all clean on the table~~ Express Hin's satisfaction and give yourself a thumbs up. Let's take a look at the tips first! Wunuo 320g toast box 2 pieces

Tags

• baking
• black tea
• black tea powder
• butter
• crispy grains
• high gluten flour
• high sugar tolerant yeast
• milk powder
• old noodles
• sliced almonds
• whole egg liquid
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 Soufflé recipe: Cut butter into small pieces and soften, add powdered sugar, press and mix evenly

   

2. 2 Add the whole egg liquid in two portions

   

3. 3 Mix well

   

4. 4 Add milk powder

   

5. 5 Mix well and set aside

   

6. 6 Add a black tea bag to 200 ml of water, put it into a milk pot and bring to a boil, then let it cool and set aside

   

7. 7 Mix all the dough ingredients except butter (including tea leaves) and knead into a smooth dough. Knead the dough until it becomes a rough film. Add butter and continue kneading until it expands. You can pull out a stronger transparent film

   

8. 8 Cover the kneaded dough with plastic wrap and place it in a warm place for basic fermentation

   

9. 9 Ferment until doubled in size. Dip your fingers into the flour and it will not spring back or collapse

   

10. 10 Take out the fermented dough and press it gently to deflate

    

11. 11 After weighing, divide it into 8 small pieces of dough, each about 80 grams

    

12. 12 After rolling, cover with plastic wrap and rest for 20 minutes

    

13. 13 Take a piece of relaxed dough and flatten it to make big air bubbles

    

14. 14 Turn over and wrap in about 43 grams of soufflé filling

    

15. 15 Close the mouth tightly

    

16. 16 Do it in sequence, cover with plastic wrap and let rest for about 10 minutes

    

17. 17 Take a piece of dough and roll it out as shown

    

18. 18 Use a knife to cut the surface at equal intervals as shown in the figure, do not cut through~~

    

19. 19 Turn over and roll up

    

20. 20 Place four groups into a 320g toast mold

    

21. 21 Leave it to ferment in an environment with a temperature of about 37 degrees and a humidity of 75% until it doubles in size. Press the surface lightly with your big finger and it will rebound slowly

    

22. 22 Brush the surface with egg wash

    

23. 23 Decorate with almond slices and soufflé chips

    

24. 24 Place in a preheated oven and bake at 180 degrees for 28 minutes

    

25. 25 Remove from the oven and cool