Earl Grey Tea Loaf / 汤种伯爵吐司

Recipe Category:

Ingredients / 材料:

Method / 做法:

Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue to mix until a dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Cut open tea bags and stir into the dough until well-combined.
Cover the dough in a lightly greased bowl and let rise until double in size, about 50 minutes. Punch the dough down to release gases produced in the fermenting process. Round up and let stand for 15 minutes at the room temperature. Sealing side down roll the dough out to match with the size of loaf pan.
Turn the dough and roll up. Pinch the ends and seam closed and drop the loaf seam-side down into the pan. Place the pan in a warm spot with a towel covering it for about 40 minutes. The dough should rise almost to the same height. Brush with beaten egg and lightly cut a few slits in the top and bake in a preheated 175C/350F oven for about 30 minutes.

把材料中的（a）和（b）混合在搅拌盆中，低速搅拌1分钟左右。调到中档，继续搅拌直到面团形成。然后慢慢加入植物牛油，继续搅拌大约5分钟，直到搅拌盆周圈完全干净。面团呈现可拉开的薄膜状，破洞边缘有锯齿状。将茶包剪开后倒入，慢速搅拌均匀。
放到一个抹油的盆中，盖上湿布进行发酵约50分钟直到面团膨胀为双倍大。
将面团排出气体，滚圆后室温松弛15分钟左右。面团收口朝下，上下擀开，左右需与烤模同宽。
把面团翻面，由上往下卷起，接口收紧，放入吐司模，盖上湿布，让其发酵到8分满，约40分钟。刷上全蛋液，表面割出纹路装饰。入预热175C/350F烤箱烘焙约30分钟。

"Earl Grey Tea Loaf / 汤种伯爵吐司" is part of these categories:

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