Chinese Food
Black tea Souffle (original wheat hill in Shanzhai)
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I like the bread of the original wheat hill very much. His high fiber cheese is my favorite. This time, I made a black tea Souffle of his family. Because I haven't bought it, I can't judge whether the taste is similar. But I think this bread is really delicious. The rich fragrance of Earl's black tea is combined with the bread with elastic teeth. It's a wonderful match to wrap the sweet filling. This kind of bread uses the old face and the hot seed. Wants to compare other bread to be able to many steps. But is not complex. The weight of the old noodle and the hot seed is not big. But it can't be lacked. One day ahead of time, make noodles and scald seeds. Refrigerate in the cold layer of the refrigerator, relax and ferment overnight. Make bread the next day. The following formula can be used to make 4 black tea puff bread as big as the original wheat hill. The split dough is 300g / piece, totaling 1200g, but I think the split dough is more suitable for home baking. The main reason is that my baking plate is not big enough, so I divided it into 6 pieces
Cooking ingredients
Cooking Steps
Step1:One day ahead of time, prepare the old noodles and mix the materials needed for blanching the old noodles evenly. Leave it at room temperature for 1 hour. Then put it in the cold and fresh layer of the refrigerator. Refrigerated fermentation overnight. It's about twice as big when it's taken ou
Step2:Put water + salt + milk powder into a small pot. Heat until boiling. Turn off the heat and pour in flour. Mix well. Cool it and put it in the refrigerator. Keep it overnigh
Step3:This is the old noodles and hot seeds that have not been put into the refrigerator one day in advance. The quantity is really small. The dough is very small, but it must not be lacking
Step4:The next day, I began to knead the CHUANNING tea bag for Earl's tea. There were three bags in total. After cutting, add boiling water. After mixing, leave to cool the left and right materials except salt in the main dough and put them into the kneading basin. The hot and old noodles should be chopped (the old and hot noodles should be weighed according to the requirements. Do not throw them all in
Step5:Knead the dough until it is well mixed and then put in the salt. I knead the salt I put in for about 15 minutes (the chef machine I use). If the bread machine is used, you can knead a procedure to put in the salt
Step6:Continue to knead the dough for about 10 minutes. Knead until the dough can pull out the thin fascia. It can also be less than the degree of toast. If you use the bread machine, put salt and then knead another procedure. Put the dough into a bowl. Ferment to 1.5 times the siz
Step7:It's hot now. I leave it at room temperature. It's about an hour to 1.5 times the size
Step8:When the dough is fermented, it is used to make the filling of the pastry. The butter and eggs should be warmed back at room temperature. The four materials can be mixed evenly. Put them in the refrigerator for standby (it will be better if they are refrigerated
Step9:After the fermented dough has been exhausted and kneaded, divide it evenly with an electronic scal
Step10:Divide the dough and knead it. Cover with plastic wrap and let it rest for 20 minutes
Step11:This dough is soft and slightly sticky. Before reshaping, apply tasteless oil such as salad oil or corn oil on the chopping board to prevent stickin
Step12:After the dough is put on the chopping board, use the oiled rolling pin to roll it out. The rolling length is rectangular and the thickness is about 2.3mm
Step13:Evenly spread the filling on the pastr
Step14:Do not smear the last 3.4cm up and dow
Step15:Pancakes rolled from top to botto
Step16:Tighten the mout
Step17:Cut the roll in two with scissor
Step18:Cut up. Cross and roll up on both side
Step19:Tighten interfac
Step20:Raise the dough with both hand
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Cooking tips:1. If you want to make bread as big as the original wheat hill, it is recommended to divide the dough into 300g / piece. In this way, the above formula can be made into 4 pieces. But I think it's more suitable for home baking if it's divided into 200g / piece. The main reason is that my baking plate is not big enough. So I divided it into 6 parts. 2. When shaping the dough, please remember to apply oil on the chopping board. Because this dough is soft and sticky. It is better to use oil than flour. 3. After the filling is mixed, put it into the refrigerator for refrigeration. So it is not easy to leak out when the dough is rolled. 4. Pay attention to the final fermentation. The temperature should not be high. It's about the same as fermenting Kesong. Because the butter in the high temperature pastry will leak out, which will affect the overall effect of the bread. 5. This kind of bread will be a little dry just after it's made. It will be soft and sweet after being put back overnight. 6. The Earl tea bag of CHUANNING used for black tea. The granules are more suitable for cooking and delicious.
