Earl Gray Tea Soufflé Buns

Overview

The original recipe comes from @Ahwu. This bread is one that makes you want to take another bite after you take one bite, and makes you want to make it again after making it once. Earl Gray black tea has the aroma of citrus and the fragrance of black tea, which is intriguing in itself. Coupled with the fragrant soufflé filling, it really leaves a lasting fragrance on the lips and teeth. Every time Mr. Liu sees its picture, he pitifully asks me when I will make it again and eat it. Needless to say, it has been added to the menu that I make again and again.

Tags

• baking
• butter
• crispy grains
• earl gray tea bag
• high gluten flour
• milk powder
• sliced almonds
• sugar
• whole egg liquid
• yeast
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Pour 200g of water into a small pot, add Earl Gray tea bags and bring to a boil, then let cool and set aside.

   

2. 2 Put all the dough ingredients (including black tea powder) except butter into the bread in the order of liquid in the bottom layer, powder in the middle layer, and sugar, salt and yeast in the upper layer to start a dough process. (The dough process includes two parts: kneading and fermentation)

   

3. 3 After 10 minutes, while the bread machine is resting, the dough can be pulled out into a thick film and the softened butter can be added.

   

4. 4 After 30 minutes, the mixing program of the bread machine ends. At this time, you can pull out a small piece of dough to check. The dough has been kneaded to the expansion stage and can be stretched out into a thin film (no glove film is needed).

   

5. 5 Round the dough, cover the bread machine lid, and wait until the dough process ends. At this time, the dough has doubled in size. Dip your finger in flour and poke a hole. If it does not shrink or collapse, it means the fermentation is complete.

   

6. 6 During the fermentation period we will make the soufflé filling. Add the softened butter to the powdered sugar and beat evenly with a hand mixer.

   

7. 7 Add the whole egg liquid in 3 batches and mix evenly.

   

8. 8 Add milk powder, mix well with a rubber spatula, and place in the refrigerator until ready.

   

9. 9 After the fermented dough is deflated with a rolling pin, divide it evenly into 8 pieces of dough, roll them into balls, cover them with plastic wrap and let them rest for 15 minutes.

   

10. 10 At this time, take out the soufflé filling, set aside about 15g first, divide the rest into 8 equal portions, and roll into balls for later use.

    

11. 11 Take a piece of loose dough, press out big air bubbles again, use a rolling pin to roll it into a round shape, put soufflé filling in the middle, wrap it like a bun, remember to pinch tightly when closing.

    

12. 12 According to this method, make all 8 pieces of dough, cover with plastic wrap and rest for 10 minutes.

    

13. 13 After it has rested, take another piece of dough, with the edge facing down, roll it into an oval shape with a rolling pin, and then make a few cuts with a knife, remember not to cut through.

    

14. 14 Turn it over and roll it up from top to bottom.

    

15. 15 Put all the processed dough into the mold. Spray a thin layer of water on the surface of the bread, turn on the oven fermentation mode, and ferment for about 30 minutes, until the dough doubles in size.

    

16. 16 The dough is in a fermented state.

    

17. 17 Brush the surface of the fermented dough with egg wash, then sprinkle with almond flakes and soufflé flakes.

    

18. 18 Put into the preheated oven, heat up and down to 180 degrees, middle layer, for 30 minutes.

    

19. 19 Unmold immediately after taking out the oven and place on a wire rack to cool.