Sweet Milk Tea Ring Bread with Black Tea Leaves - Bread

Method

• 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.
• 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.
• Thoroughly press out the gas this time and then roll it back up again.
• 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.
• (Until it reaches about 80% the size of the pan).
• Once it has reached 70% of the size of the pan, preheat the oven to 190C.
• After the dough has finished reaching 80% of the pan size, reduce the oven temperature to 180C and bake for 15~18 minutes.
• Drop it from a height of about 15cm several times before removing it from the mold to keep the cake from collapsing.
• This is the best if you eat it freshly baked It's a sweet dough, so feel free to enjoy it without adding anything.
• It seems to be good to bake it for 12-13 minutes if you are making rolls.
• (The ones in the photo were baked for 15 minutes).