Earl Grey Tea Bread ~伯爵红茶面包

This bread is highly recommended. It is soft, spongy and its my kind of bread. Even my three boys each give A big thumb up for this bread. I hope you will like it too  ^_^ 

There is 2 parts to make in the dough of this bread. The gelatinize dough or scald dough or 'tang zhong'  and the main dough. The first part is making the tang zhong, which need to prepare a day ahead. Second part, prepare the main dough then add in the tang zhong. Knead it into a smooth and elastic dough. Rolled it round and place in a oiled mixing bowl and let it prove for 40 minutes. After the first proving you will see the dough double its size. (scroll down you will see the picture of the before and after prove of the dough) Punch it down to expel the air. Divide into smaller portions and shaped it. Let it prove for the second time. Baked in a preheated oven then it is done.

The 'tang zhong' technique of making bread will give the bread a very soft, fluffier and more resistant to staling kind of bread. Making the 'tang zhong' dough is easy. It is actually just mixing hot boiling water with flour and mixed it into a rough dough.Let it cool and store it in the fridge for at least 12 hours or keep in the fridge for 2-3 days, so long as it doesn't turn greyish it is still good to use.

烫种面团是由日本师傅所研发出来的面包制作方法. 这方法做出来的面包比较柔软富弹性非常喜欢这面包。希望你也和我一样会喜欢。我家三个宝贝都给这面包3个小拇指呢！！
食谱分享来自 "烫出面包香"....来自吴景发老师的书.

喜欢里面香香浓浓的奶油，好吃！吃了，才减肥吧。。哈哈哈～

Let enjoy this over a cup of warm milk tea.

这是第一批的面包。造型不很美但好好吃！I baked this bread earlier on but the result of shaping is not that appealing. It does tasty yummy though!!

准备汤种！Preparing the tang zhong

第一次发酵前。。First prove

发酵后  After proving

面包整形  Shaping the bread into olive shape

Before and after baking

面包柔软，组织密而幼  Soft, fine and fluffy bread

Earl Grey Tea Bread
adapted from 'Magic Bread' by Alex Goh 

Ingredients for tang zhong:
A 120g bread flour
       4g earl grey tea powder
     80g boiling water 

Method:
1. Mix boiling water with tea powder and side aside for 1 minute. 
2. Add tea to bread flour and mix into a dough.Cover and set aside to cool.
3. Wrap it in a plastic bag and keep it in the fridge for at least 12 hours.

Iingredients for main dough:
B 280g bread flour
        6g instant yeast
      20g milk powder
      50g sugar
        5g salt

C 160g cold water

D   50g butter 

To Do:
1. Tear tang zhong dough into smaller pieces and mixed into ingredients B in the mixer bowl. Knead and mix until it form into a rough dough. (i mixed with my KA on speed 1 for 5 minutes.
2. Add in butter and knead to form into a elastic dough. (I knead with KA on speed 2 for 10 minutes.
3. Rolled the dough round, place into a oil mixing bowl, covered with cling wrap and let it proof for 40 minutes. 
4. Divide dough into 80g each and mould it round. Let it rest for 10 minutes.
5. Shape it into oval and place it onto a greased pan. Let it proof for another 50 minutes.
6. Bake in a preheated oven at 180C for 15 minutes and golden brown.
7. Let the bread cool. When it is cool, cut a slit in the center of the bread and pipe in the cream filling.

Ingredients for cream filling:
  30g icing sugar
  60g condensed milk
200g butter

To Do:
Whip all the ingredients together until it is light and fluffy.
Filled into a pipping bag with a star nozzle and it ready.

Enjoy~

 This post is linked to Little Thumbs Up event organised by 
Zoe from Bake for Happy Kids and myself, my little favourite DIY, hosted by
Cheryl from Baking Tai Tai
with her July 2015 theme - Tea

Please link your post - here

Last month have been a awesome month for Little Thumbs Up. We have 106 posts collected for the theme of CREAM, here which host by fabulous Diana.Thanks to Diana and  dear all who sharing your awesome recipes with us. This month we are welcoming Cheryl from Baking Tai Tai to host with us and her theme is TEA.

Little Thumbs Up event starts on first Tuesday until the last day of the month.   
All are welcome to join us.

To join simply cook or bake any recipe with the theme of the month, which is Tea for  2015 July. Do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month

2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Baking Tai Tai. For more details please see this

What is coming up at next? We will be having Jessie from Bakericious  to host with us with her theme Brown Sugar.

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