Ingredients
A
120g Bread flour
4g Earl grey tea leaves
80g Boiling water
B
280g Bread flour
6g Instant yeast
20g Milk powder
50g Sugar
5g Salt
C
160g Cold water
D
50g Butter
Method
1. Mix boiling water fr A with earl grey tea leaves n set aside for 1 min . Add it into
flour n mix well to form a dough . Cover n set aside to cool then refrigerate for a
at least 12 hrs.
2. Mix B until well blended then add in C, knead to fora a rough dough. Add in A
and knead until well blended.
3. Add in D n knead to form an elastic dough
4. Set aside to proof for 40 mins.
5. Divide the dough into 80g each n mould it round. Let it rest for 10 mins.
6. Shape it into oval n place onto greased pan. Set aside to proof for 50 mins.
7. Bake at 180deg C for 15 mins or until golden brown.
8. When it is cooled down , cut the centre of bread n pipe in the butter cream
filling..
Cream fillings..
30 g icing sugar
60 g condensed milk
200g butter
Whip all the above until light n fluffy..
