High gluten flour 3 10g whole egg liquid 50g fine sugar 30g salt 3.5g milk powder 8g sugar-resistant yeast 3g black tea water 155g black tea powder 5g butter 15g old noodles 65g.

Soufflé

Butter 90g powdered sugar 66g whole egg liquid 60g milk powder 125g.

duricrust

Whole egg liquid, a little crisp, a little almond slices, right amount.

Making black tea souffle bread

Old-fashioned practice

Ingredients: 40g high-gluten flour, 26g water, 0.5g yeast, salt1g.

Knead all the ingredients into a uniform dough, ferment it at room temperature for about 2 times, squeeze and exhaust, and put it in the refrigerator for later use, which can be stored in the refrigerator for about 3 days.

Souffle practice

Butter is cut into small pieces and softened.

Add powdered sugar and stir well.

Add the whole egg liquid twice.

Stir evenly

Add milk powder

Mix well and set aside.

Add 200ml of water to a black tea bag, put it in a milk jug, boil it and let it cool for later use.

Mix all the ingredients in the dough except butter (including tea powder) and knead into smooth dough. Knead the dough to a thick film state, add butter and continue to knead until the expansion stage, and then pull out a solid transparent film.

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

Fermented to twice the size, fingers stained with powder will not rebound or collapse.

Take out the fermented dough, and gently press and exhaust.

After weighing, it is divided into 8 small doughs, each about 80g.

Wrap around the back cover and relax the plastic wrap for 20 minutes.

Take a loose dough, flatten it and squeeze out big bubbles.

Turn it over and wrap it with about 43 grams of souffle filling.

Close and clamp

Do it in turn, cover with plastic wrap and relax for about 10 minute.

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

Cut the surface equidistantly with a knife as shown in the figure. Don't go through it ~ ~

Turn it over and roll it up

Put four into a 320g baking mould.

Ferment at a temperature of about 37 degrees and a humidity of 75% until it is twice as large.

Finger tapping on the surface can rebound slowly.

Brush the whole egg liquid on the surface

Decorate almond slices and souffles.

Put it in the middle and lower layers of the preheated oven.

Bake at 0/80℃ for 28 minutes.

Discharging, demoulding and cooling.

70% formula:

High gluten flour 220g whole egg liquid 35g fine sugar 2 1g salt 2.5g milk powder 6g sugar-tolerant yeast 2.5g black tea water 108g black tea powder 3g butter 10g old noodles 45g.

Soufflé

63g butter, 46g powdered sugar, 42g whole egg liquid and 88g milk powder.

If 450g toast box is used, the dough and stuffing can be divided into three parts, and the shape is the same as above.