| Ingredient | Method |
| A : Sponge dough (中种） 214g Bread Flour 128g cold Full Cream Milk 2g (or 1/2 tsp) Instant Yeast B: Dough (主面团) 92g Bread Flour 30g Egg (1M) 3g Instand Yeast 5g Salt 45-50g sugar/Brown sugar 12g Milk Powder奶粉 45g Butter 3 tbsp full cream milk 2 Earl Grey Tea bags |
1. Mix ingredient A for 3 minutes on 1st speed. (I used hand to knead)
2. Ferment at least 4-5 hours or immediately keep in fridge for overnight (at least 12 hours) 3. Tear the sponge dough into pieces and add all the ingredients (except butter) in a mixing bowl. Knead on 2nd speed until form a smooth dough. 4. Add in butter continue knead until the dough is fully developed (smooth and elastic) 5. Rest for 10 minutes. Divide and shape into round balls (40g each). 6. Let it proof for 45 min -1 hour or until double size. 7. Bake at 2nd rack for 30-35 minutes until golden brown. |
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