Tang Zhong
Cold water100g
20 grams of high gluten flour
Main dough
High gluten flour125g
Whole wheat flour125g
Yeast 4 g
Brown sugar 25 grams
2 grams of salt
British Royal Earl Black Tea Soup 100g
Salt-free butter 25g
Non-personal souffle
50 grams of unsalted butter
Whole egg liquid 13g
Salt 1 g
25 grams of powdered sugar
60 grams of milk powder
decorate
Appropriate amount of almond slices
The practice of black tea souffle (Tang Zhong)
Make Tang Zhong one night in advance: cold water 100g, high-gluten flour 20g, mix well. Heating in microwave oven for 30 seconds, the temperature can reach about 65℃, and refrigerating after cooling 1 hour or more. The shelf life of Tang Zhong is about three days. Earl black tea tea bag, brewed into tea soup with 100g boiling water in advance, and cooled for later use.
It takes about 65438 05 minutes to knead the cooled dough by rolling. After oiling, add softened butter, then knead for 5 minutes, and knead the glove film to a smooth broken edge.
Add Count black tea powder and mix well with the dough.
Smear a small amount of odorless corn oil in the basin, put the kneaded dough into plastic wrap, and refrigerate and ferment 12 hours or more. Or room temperature 28℃ fermentation 1 hour, the dough will ferment to twice the size, and fingers will not rebound when pressed with oil.
Making souffle filling during fermentation: press softened butter into paste with a spatula, add powdered sugar and salt, and stir until fluffy.
Add the whole egg liquid several times, stir evenly every time, and separate the water from the oil at the same time.
Add milk powder, stir well, and put the souffle in the cold storage for later use.
Remove the powder on the workbench, and take out the fermented dough with the curved surface of the scraper to keep the dough intact. Press and exhaust, cover with plastic wrap and relax for 20 minutes for plastic surgery.
The four corners of the dough were rolled into rectangles.
Spread the souffle evenly on two-thirds of the positions, leaving the remaining one-third untouched.
Fold it from the left third, and then fold the rest.
Fold the folded dough in half vertically to increase the layering.
Cut vertically into two long strips.
Twist the aluminum strip in opposite directions from both ends, and try to make the section upward. Fold the noodles in half.
Cross-twist together, pinch both ends and press them under the dough.
After plastic surgery, put it in a baking tray, wrap it in oil paper, put it in the oven, and put a pot of hot water in the oven to keep it moist. Ferment for the second time for 30-40 minutes. 60 minutes in winter.
Take out the fermented dough, spray water on the surface and sprinkle with almond slices.
The oven is preheated to180 C, which usually takes 15 minutes. Put the dough in, spray it with water and turn off the oven quickly. Heat the middle layer and bake for 20 minutes.