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Buns With Earl Gray Custard Cream
![[Buns With Earl Gray Custard Cream]](../../recipe/bread2-70/image/0.jpg)
Difficulty3
Ingredients (for 8)
Arranged Bun Dough
bread flour
salt
sugar
instant dried yeast
milk tea
egg
butter
tea leaves (earl gray)
200g
3g (0.5 tsp)
20g
4g (1.3 tsp)
110g
20g
20g
1 tsp
Milk Tea (for Bread Dough)
milk
tea leaves (earl gray)
110g
2 tsp
Custard Cream
milk tea
yolk
sugar
cake flour
butter
200g
40g (from 2)
50g
20g
10g
Milk Tea (for Custard Cream)
milk
tea leaves (earl gray)
200g
2 tsp
Look at Buns from 1 to 8.
Grind the tea leaves. Combine this and the bread flour.
Grind the tea leaves. Boil the milk with the tea leaves over low heat for 5 minutes. Strain the tea leaves into a bowl. Add milk and make 110g milk tea and cool completely.
Prepare the milk tea 200g like the explanation above. Make Custard Cream and cool completely.
[Shaping]
Roll the dough out into an oval 10 cm (4 inch).
Put the custard cream 25g in the center.
Fold the dough in half.
Make 4 incisions 2cm (0.78 inch) with a bread scraper.
[Leaving to rise]
Leave to rise for 40-50 minutes, or until 2 times in size.
![[Leaving to rise] It takes 40-50 minutes to rise at 30 degrees C (86 degrees F). If the dough seems too dry, spray it lightly with a water atomizer.](../../recipe/bread2-70/image/10-1.jpg)
[Baking]
Bake at 200 degrees C (392 degrees F) for 10 minutes, or until golden.
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