Walnut Tea Bread


( 16cm Casserole )
  • 1/2 (chopped) and 2 tablespoons black tea leaves
  • 110ml tea liquid
  • 30g dry figs
  • 30g walnuts
  • 250g bread flour
  • 20g sugar
  • Skim milk 10g
  • 3g instant dry yeast
  • 5g salt
  • 10g unsalted butter

How to make
  1. Put the leaf bread flour, sugar, skim milk, instant dry yeast, salt, and tea in a bowl, put the liquid tea about 40 ℃ 30 ℃ ~ by aiming the dry yeast.
  2. Knead and mix with a spatula, transferred to a stand when come together, while rubbing together like dough.
  3. Add butter dough back to room temperature when the come together, knead well to blend the entire while. Elasticity comes out, hit the table, repeated about 10 minutes a different angle.
  4. Put chopped walnuts and dried figs before kneading the dough rise, knead for about 5 minutes more.
  5. Surface of the dough becomes smooth, knead rising there when you are pulling a thin film. To smooth the surface down into the rounded seam. Ferment for 60 minutes (about 30 ℃) where warm wet washcloth over the tightly focused. After the end of the fermentation dough Fukureaga~tsu twice.
  6. Units out of the dough, then press down to release the gas from the top by hand, and then to five equally spaced, to smooth the surface down into the rounded seam. (With a lid over the wrap) or place a wet washcloth over 15 minutes was wring. (Bench time)
  7. Casserole put side by side 6 to cocotte painted (outside quantity) butter. Bake 15 to 20 minutes is secondary fermentation (60 min at 35 ℃), without the lid in an oven at 200 ℃.


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