WHAT YOU NEED

Ingredients

High starch flour 300 grams
30 grams of unsalted butter
135 grams of milk
One egg.
Count's two bags of black tea
4 grams of dry yeast
2 grams of salt
30 g of white sugar
10 grams of milk powder
1 tablespoon of cream

How TO MADE Count's black tea bread

Steps 1 to 4

1. First, the black tea bag is placed in the heated milk, boiled for about three minutes, the tea bag is removed, and the black tea foam is removed.

2. All materials except butter are placed in the wrapping machine, pressed and kneaded.

3. After the dough is formed, the butter is soaked in softened oil and the surface is soaked until it comes out of the membrane.

4. The first fermentation: the dough is fermented to about twice the size, the fingers are pressed down and the dough does not rebound immediately.

Steps 5 to 8

5. At the end of the first fermentation, the noodles are cut in half and left to stand for 15 minutes.

6. The dough is sliced and rolled from top to bottom.

7. The rolled dough is placed in a mold, covered with a preservative film, and then placed in the oven for a second fermentation at a temperature of 40 degrees for about 40 minutes.

8. The second fermentation is completed, and the dough is fermented until the mold is about eight minutes full.

Steps 9 to 12

9. Cover the tin paper, preheat the oven to 190 degrees, bake for about 45 minutes, and then remove the tin paper for the last 5 minutes, so that the top of the bread is colored.

10. The finished product has a rich internal structure and the taste of a Q bullet.

11. Map of finished products.