Sweet Milk Tea Ring Bread with Black Tea Leaves

1. 1

   Set all of the ingredients into the bread maker on the dry yeast+bread dough course up to the first rising, and let sit as-is for 20 minutes to rise upon finishing.

2. 2

   Take it out once it has doubled in size, lightly punch it, divide into 6 equal portions and roll it up, then bench it for 15 minutes.

3. 3

   Thoroughly press out the gas this time and then roll it back up again.

4. 4

   Place the re-rolled dough into the pan, lightly spray the dough, place into a large plastic bag, and let rise for the second time until it doubles in size.

5. 5

   (Until it reaches about 80% the size of the pan).

6. 6

   Once it has reached 70% of the size of the pan, preheat the oven to 190C.

7. 7

   After the dough has finished reaching 80% of the pan size, reduce the oven temperature to 180C and bake for 15~18 minutes.

8. 8

   Drop it from a height of about 15cm several times before removing it from the mold to keep the cake from collapsing.

9. 9

   This is the best if you eat it freshly baked It's a sweet dough, so feel free to enjoy it without adding anything.

10. 10

    It seems to be good to bake it for 12-13 minutes if you are making rolls.

11. 11

    (The ones in the photo were baked for 15 minutes).

* Per serving · 4 servings · Values may vary.

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