Sunday 2 August 2015

Milk Tea Sweet Bun 奶茶甜面包

The original flavour of red tea is subtle. It is easily masked by the distinct flavour of the yeast in the bread. In order to bring out the flavour of the red tea, I added a sachet of 3-in-1 instant Thai Tea mixture to the bread. It did raise the tea flavour slightly. The overall texture of the bread was soft. However, I later discovered that the 3-in1 instant Thai tea has hydrogenated vegetable oil and artificial ingredients added to it. To be on the safe side, I decided to remove the instant Thai tea from my original recipe.

In my second attempt, the recipe was added with more natural ingredients like red teabags, raw sugar and milk powder. Besides that, I also sprinkles some coarse raw sugar to the crust. The simple ingredient not only change the look of the humble bread, but also enhance the taste :)

Yield: 9 buns in a 20cm square pants 
Appliances: Breadmaker Whirlpool BM1000 
Dough weight: 535g
Bread weight: 510g
Baking Temperature & Time
Preheat the oven to 180 degree Celsius.
After sending the bread dough to the oven, reduce the temperature to 170 degree and baked for 18 to 20 minutes, or till the crust is golden.


80g hot water
2 red tea bags

70g cold fresh milk
20g condensed milk

1 teabag of wet tea leaves
25g beaten egg
35g raw sugar 
1/4 tsp salt 
30g unsalted butter

225g bread flour 

25g top/cake flour 
15g fullcream milk powder
3/4 tsp instant dry yeast 

As the water content in the wet tea leaf varies, so you may need to add in an extra amount of flour. The amount to be added depends on the dough wetness.

1. Pour 80g of hot water into a heat resistant container with 2 red tea bags. Let the teabags steep for about 10 minutes.

2. Remove the teabags and squeeze dry. Set aside.

3. Add in the condensed milk and fresh milk. Stir to mix well. Store the tea milk mixture in the fridge for about 20 minutes to cool it down.
I'm using cold ingredients in this bread recipe.

4. Pour the cold tea milk mixture from (3) into the bread pan.

5. Add in raw sugar and salt.

6. Pour in the beaten egg.

7. Cut open one teabag and add the tea leaves to the bread pan.

8. Add in the cold butter.

9. Mix the bread flour, top/cake flour, and milk powder together and add to the pan.

10. Dig a hole with your finger and pour in the instant dry yeast.

11. Place the bread pan into the bread machine.

12. Select function 8 "Dough" kneading, and press "Start".

End of process.

Let the dough stay in the bread pan for another 20 to 30 minute, or till the dough almost reaching the edge of the pan.
The cold ingredients delay the proofing of the dough, so an extra time was needed.

13. Remove the bread pan from the bread machine and invert out the dough onto a well-floured surface.

14. Flatten the dough with your palm to remove the trapped air.

15. Divide the dough into 9 equal portions, about 55g each. 

16. Roll up the individual doughs and shape into balls by pulling down the side of the dough, and seal at the bottom.

17. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the lined baking tin.

18. Spray some water and let the dough proof in a closed oven for about 50 minutes, or when the dough almost reached the brim.

19. Remove the baking tin from the oven. Start to preheat the oven to 180 degree Celsius.

20. Brush some beaten egg, and sprinkle some coarse raw sugar over the top.

21. Bake in a preheated oven set at 180 degree Celsius and reduce to 170 degree Celsius when the baking starts. Placed the dough at the lower rack and bake for about 18 to 20 minutes, or till the top turns golden.

22. Lift out the bread from the baking tin onto a cooling rack. Enjoy :)

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