Medium dough:

200 grams of high-gluten flour, 140 grams of milk, 2 grams of yeast, 1 bag of Earl Gray tea, 30 grams of sugar

Main dough:

50 grams of high-gluten flour, 1 gram of yeast, 35 grams of milk, 20 grams of butter, 2 grams of salt

Mix the milk and Earl Gray tea in advance, boil it for five minutes, then put it in the refrigerator to cool

Mix all the ingredients in the medium dough, and knead into a dough.

Ferment at room temperature for three hours, or at room temperature for one hour, and put it in the refrigerator for 12-18 hours.

After the middle seed is fermented, the internal organization becomes a hornet's honeycomb.

Tear the middle seed into small pieces, mix it with the main dough except butter and salt, and knead other ingredients to form a rough film, then add salt and butter to knead the glove film, and let it rise for 30 minutes, it does not need to be doubled

Filling: 25 grams of softened butter at room temperature, 50 grams of milk powder, 15 grams of sugar, 18 grams of egg liquid, a bag of Earl Gray teaAdd the softened butter and sugar and mix well, then add the egg liquid at room temperature three times, each addition should be blended evenly, finally add the milk powder and tea and mix well

After the dough is fermented, exhaust the air, divide it into 3 equal parts, round it up, and let it rest for 15 minutes

Take a small loose dough and roll it out with the smooth side facing up, pat out the air bubbles at the edge, turn over and fold the two sides towards the middle and roll it out again, thin the bottom edge, spread the filling evenly, and roll up from top to bottom , seam side down into the mold. double the size

Brush a layer of egg wash or milk before putting into the oven, cut the mouth, and put softened butter on the cut

Raw toast box, oven 340F, bake for 26 minutes

Ordinary toast box extends the baking time by ten minutes.