Recipe: Black tea orange cheese soft European (refrigerated fermentation)

Home Cooking Recipe: Black tea orange cheese soft European (refrigerated fermentation)

Notes:

Last time I did Lin Yuxi’s "Red Bread". I really liked the "Bitter" burdock-flavored Earl's tea bread. It was so sweet that I didn't want to let go. I was intoxicated~~~ This time I added cheese and orange peel. It’s a good plus! In order to be more suitable, it is a concave shape of orange flowers. It is very pleasing to watch. The thick black tea blends with the mellow flavor of the cheese and the fresh orange fragrant scent. It is so beautiful that it turns into a circle. Hahaha~~ It is easy to record next time. Then 撸???? PS: 1. The black tea part needs to be made in advance. Cold foam can be used for 12 hours, tea can be added together and noodles 2. Raisins are soaked overnight with rum 3. The dough is refrigerated and fermented, 12 hours in advance and good noodles (such as before going to bed on the first night and good noodles) Put it in the refrigerator, and then get up the next morning; or go to work before work and good face, go home from work in the afternoon. Very convenient ~ ~) 4. Old face practice: 100g high powder + 80g water + 1g yeast +1g salt ( Made one day in advance) 5. The following recipes can be used to make a single dough with a weight of about 250g.

Ingredients:

Steps:

  1. Old noodles: Mix all the ingredients of the old noodles one day in a day, stir them evenly and put them in the refrigerator for about 12 hours. Reserve wine raisins: mix the wine raisins together and put them in the refrigerator for 12 hours. Reserve black tea tea soup: 3g black tea powder ( I used Dilmah's Earl Grey Tea Bag) and mixed with 210g of hot water, and the bubble was restricted for 12 hours.

  2. Put all the ingredients in the dough except the butter and the old noodles and black tea soup (along with the crushed tea residue) into the bread machine until the dough is smooth. Then add the butter and continue to knead until the butter is fully absorbed by the dough. Then I added the wine raisins to the dough. I used the bread machine for about 30 minutes.

  3. Put the dough from step 2 in a fresh-keeping bag and put it in the refrigerator for 12 hours.

  4. After about 12 hours, the dough was in place, took out the refrigerator, dusted the dough pad, and gently pressed the dough to the exhaust. The average cut is divided into three parts, each weighing about 253 grams. Cut each dough into two portions, one large dough and one small dough: a large dough weighing 190g (for cheese) and a small dough weighing 63g (for top petals). Equivalent to a total of 3x2 = 6 dough. Roll the round plastic wrap for about 10 minutes.

  5. During the proofing of the dough, the cheese can be cut into small pieces of about 1.5-2cm, divided into three parts, each of 55g; the candied orange peel is also weighed in three parts, each 10g.

  6. Squeeze the 190g large dough from step 4 and flatten it. Place the sliced ​​cheese in step 5 in the middle of the flattened large dough, then put 5g of candied orange peel on the cheese, then put it again. 1/3 of the cheese is on the orange peel, and finally the remaining 1/3 of the cheese is placed (open cheese and orange peel are not to let the orange peels all gather together, and some parts are not very sweet when eaten. Some parts are not sweet).

  7. Lift the four corners of the big dough, pinch the mouth, and place the mouth down on the baking sheet covered with oiled paper. Then press the corresponding 63g small dough slightly, the edge is round, and gently placed in the center of the large dough wrapped with cheese.

  8. Use scissors to cut a few knives around the small dough in step 7 to form an orange flower shape.

  9. After the plastic surgery is completed, the second round is performed, which is about 38 degrees and 60 minutes. (I choose the oven fermentation function directly, put the baking tray in the middle layer, put a baking tray on the lower layer, and pour hot water to increase the humidity on the lower baking tray to make two hair.)

  10. After the fermentation is completed, remove the dust. At the same time, the oven is preheated for 195 degrees for 10 minutes, and an empty baking tray is placed on the lower layer of the oven to preheat.

  11. After preheating, place the baking tray with the dough in the middle layer, immediately bring a cup of cold water on the preheated lower baking tray to make steam (so baked, the bread skin is crunchy), and close the oven door immediately. Bake at 195 degrees for 20 minutes.

  12. Take it out and put it on the drying net to cool

Tips:

1. The black tea part needs to be made in advance. Cold soaked for 12 hours before use, tea can be added together and noodles, black tea flavor is super rich ~ 2. Raisins immerse one night early with rum. 3. The dough is refrigerated and fermented, and it can be 12 hours ahead of time and good noodles (such as before going to bed on the first night and good noodles, put it in the refrigerator, and then do it the next morning; or go to work and good face before work, go home from work in the afternoon Very convenient ~ ~) 4. Old face practice: 100g high powder +80g water +1g yeast +1g salt (made one day in advance)


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