A soft and mild red tea flavoured bread roll filled with vanilla ermine frosting. The ermine frosting uses milk roux to substitute part of the butter and sugar content of the heavy buttercream. A nice combination which is not so rich in taste :)
Yield: 8 pieces of 13cm long buns
Appliances: Whirlpool Breadmaker BM1000
Raw dough weight: 326 g
140g hot water 热水
2 red teabags 红茶包
10g condensed milk 炼乳
20g softened unsalted butter 无盐奶油， 软化
25g raw sugar 黄砂糖
1/8 tsp salt 盐
15g beaten egg 蛋液
145 + 10g bread flour 高筋面粉*
15g top flour 低筋面粉
1/2 tsp instant dry yeast 速发干酵母
* As the water content in the wet tea leaf varies, so the additional 10g of flour to be added as necessary during kneading depending on the dough wetness.
1. Pour 140g of hot water into a heat resistant container with 2 red teabags. Cover and allow the teabags to steep for about 10 minutes.
2. Remove the teabags and squeeze dry. Set aside.
3. Collect 90g of the red tea and add condensed milk and butter to it.
4. Pour the tea mixture from (3) into the bread pan.
6. Pour in the beaten egg.
7. Cut open one teabag and add the tea leaves to the bread pan.
8. Add in the bread flour and top/cake flour.
9. Dig a hole with your finger and pour in the instant dry yeast.
10. Place the bread pan into the bread machine.
11. Select function 8 "Dough" kneading, and press "Start".
12. Remove the bread pan from the bread machine and invert out the dough onto a well-floured surface.
13. Flatten the dough with your palm to remove the trapped air.
14. Divide the dough into 8 equal portions, about 40g each. Roll each portion into ball shape and place in a covered utensil to rest for 15 minutes.
15. Roll out a dough into a round flat dough.
Lightly roll flat the dough and fold it into half. Pinch to seal the joining edge.
Sprinkle some flour over, and roll it into a long rope shape.
16. Place the dough onto a non-stick baking pan sprinkle with some flour.
17. Spray some water and transfer the dough into a closed oven. Allow the dough to proof for about 30 minutes.
The dough proof faster in a warm oven.
18. Preheat the oven to 170 degree Celsius.
19. Brush the doughs with egg wash.
20. Bake the dough at 170 degree Celsius for about 16 to 18 minutes at middle rack.
21. Let the buns cooled down over a wire rack.
80 g whole milk 全脂牛奶
9g all purpose flour 中筋面粉
Pinch of salt 盐
75 g unsalted butter 无盐奶油
30 g icing sugar 糖粉
1/2 tsp vanilla extract 香草精
1. Whisk flour into milk and heat over low flame.
2. Stirring regularly till the mixture thickens. When you lift up the whisk, the drizzle is able to form a thread.
3. Add pinch of salt and stir well. Cover with a sheet of food wrap, and let it cools down.
4. In a separate bowl, whisk softened butter till fluffy. Add icing sugar in 2 batches into the butter and whisk for about 5 minutes. If the butter is too soft, let it cool in the fridge for about 2 minutes before continue to whisk.
6. When the milk mixture from (3) has completely cool down, add it by tsp to the butter mixture using a hand whisk.
At the end of the mixing, you'll get very light, fluffy and buttery cream frosting.
7. Transfer the frosting to a pipping bag fixed with 1M nozzle and keep in the cool place. Before frosting, keep the bag of cream in the fridge for about 10 minutes. This helps the frosting to hold better in our hot tropical climate.
8. When the bread rolls have completely cooled down, cut a slit and pipe in the ermine frosting. Enjoy :)
Although ermine frosting is able to hold its shape in normal room temperature, it's best to keep it cool.