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1
Microwave (600 W) milk for one minute and let one of the tea bags soak in it for 3 minutes.
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2
Then remove the bag and add 1 tablespoon of condensed milk.
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3
Stir well.
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4
Put bread flour, cake flour, yeast, granulated sugar in a bowl.
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5
Also, put salt in away from the yeast.
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6
Now pour milk tea onto the yeast area.
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7
Mix well.
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8
Remove tea leaves from the rest of tea bag and add here with butter.
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9
Knead well for about 15 minutes until smooth texture.
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10
Take out from the bowl and bring corner ends towards base and form ball.
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11
Grease the bowl with oil (not listed) first and put the dough in.
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12
Cover with plastic wrap or moistened and tightly wrung out kitchen towel.
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13
Leave in warm place or using the dough rising setting in the microwave, let the dough rise for about 40-60 minutes.
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14
This picture is before rising.
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15
This is after rising.
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16
If the dough doubles in size then poke with your finger and test whether depression remains.
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17
Punch the dough gently to release the air.
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18
Divide the dough into 8 portions.
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19
Stretch corners towards base and smooth to shape balls.
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20
Cover with plastic wrap or moistened kitchen towel and let them rest for 10 minutes.
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21
Form each portion into round balls again and brush the rest of condensed milk onto the surface.
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22
Then transfer to the tin.
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23
Place 7 rolls around the tin and one in middle.
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24
Cover with plastic wrap or moistened kitchen towel once more and allow them to rise for about 20-30 minutes.
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25
This picture is after the second rising.
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26
Meanwhile, preheat the oven to 180C.
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27
When the dough doubles in size, bake in oven for about 20 minutes.
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28
Bake until nice and golden brown.
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29
When you tear the bread, the milk tea aroma will waft around.
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30
It is so soft and moist.
