Black tea toast

Overview

The toast baked with black tea is soft and soft, and the aroma of black tea is unforgettable when you tear it into pieces. So cool.

First, use 150 grams of water, put in a black tea bag, bring to a boil, take it out, and let it cool in cold water.
Add yeast, sugar, salt, milk powder and cooled black tea to the bread machine. Finally, add high-gluten flour and start the dough kneading process to the end.
After finishing, add the softened butter at room temperature, and then start the kneading process until it is finished.
Make the basic fermentation of the dough until it is 2.5 times in size.
Take out the fermented dough, flatten it and deflate it, divide it into three parts, cover it tightly and let it rest for 15 minutes.
After 15 minutes, roll each of the 3 pieces of dough into a beef tongue shape.
Fold the two sides toward the middle.
Roll up toward one end.
Place into a 450g toast mold, put in a plate of warm water in the oven, and ferment the dough for the second time until the mold is 90% full. (I doubled it and made two)
Take out the second dough dough. Preheat the oven to 180 degrees.
Put the second-raised dough dough into the middle and lower layers of the oven, bake at 180 degrees for 40 minutes and then take it out of the oven.
When the finished product comes out of the oven, rinse it with a layer of liquid oil while it's hot and immediately remove it from the mold and let it cool.
The finished product, when ripped open, has a delicate and soft texture inside.