Sourdough – Jasmine Tea buns

Ok.

My next special ingredient is Jasmine Tea.

Yuko - Sourdough + Jasmine Tea Buns

I love Jasmine Tea’s sensitive aroma!

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The images of Jasmine Tea to me are “feminine” and “Elegant” somehow…

Like an elegant noblewoman, wearing subtle beautiful scent.

so I wanted to create a soft, roundish and flavorful bread with Jasmine Tea!

Yuko - Sourdough + Jasmine Tea Buns

For the liquid for a final dough, I used Jasmine Tea instead of water / milk.

Not only Jasmine Tea (liquid) but also chopped leaves into the dough :-)

Yuko - Sourdough + Jasmine Tea Buns

Egg washed and ready to bake!

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The scent of cooked flour is just fantastic by itself, but on top of that, the elegant flavor of Jasmine Tea.

The aroma in my kitchen was just amazing…

Yuko - Sourdough + Jasmine Tea Buns

Sourdough Jasmine Tea Buns

So soft, so fluffy and elegant scent.

She needs some “masculine” elements… Roasted pork? Grilled burger?

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Submitting this post to YeastSpotting

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Sourdough Jasmine Tea Buns

Makes 4 buns

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Recipe

Levain

40 g Bread flour

22 g Almond Milk (Unsweetened)

13 g 100% Sourdough starter

Final dough 

200 g Bread flour

25 g  Granulated Sugar

25 g Unsalted Butter

3 g Salt

6 g Jasmine Tea Leaves (Dry) + 100 g Hot water (for steeping Jasmine Tea)

95 g Jasmine Yea (Liquid)

10 g Jasmine Tea leaves (After steeping, Chopped)

60 g Egg White

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Formula

246.5 g Bread Flour (100%)

22 g Almond Milk (8.9%)

106.5 g Water (43.2%)

60 g Egg White (24.3%)

6 g Jasmine Tea Leaves (2.84% )

25 g Sugar (11.82% )

25 g Butter (11.82% )

3 g Salt (1.42% )

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Directions

  1. Making the Levain — In a mixing bowl, combine Bread Flour, Almond Milk and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
  2. Next day, mix all ingredients except salt and butter, and Autolyse 30 minutes.
  3. Add Salt and knead until gluten is developed.
  4. Add butter and knead the dough until the gluten is VERY developed and you can see the window-pane.
  5. Rise at room temperature for 2-3 hours, punch down and put it in the fridge overnight.
  6. Take the dough out of the fridge and leave it at room temperature for 1 hour.
  7. Divide the dough into 4 and pre-shape into rolls, let it rest for 30 minutes.
  8. Shape the dough into buns and  final rise for 1 – 2 hours. (It depends on the temperature in your kitchen and the season.)
  9. 1 hour before you plan to bake, preheat the oven to 450°F.
  10. Put the bread in the preheated oven and bake them for 25-30 minutes, 435°F with steam.
  11. Let it cool onto a rack.
  12. Enjoy!

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Comments
14 Responses to “Sourdough – Jasmine Tea buns”
  1. narf77 says:

    What beautiful bread…elegant and sophisticated and simply gorgeous. I might try this recipe using green tea after I try this loaf :). Thank you for sharing it with us :)

  2. Zita says:

    A beautiful and creative bake, Yuko. I didn’t consider incorporating loose tea leaves into the dough and I may do just that for my next “tea loaf”.

    • Zita, thank you for your kind words!
      After steeping the jasmine tea, the leaves looked like vegetables / herbs to me…It was stimulating my appetite, so I just chopped and threw them into the dough!
      I made Lobster rolls with this buns and it was very delicious :-) I will make roasted pork seasoned with star anise + soy sauce + ginger next time. It must go well with this buns.

  3. Francesca says:

    Jasmine tea bread? Just brilliant, Yuko!

  4. Chip McCarthy says:

    Hey Yuko,

    I saw today that both your last two posts made it on Tastespotting.com. Right next to each other even. Congrats! Your photography is looking really nice, almost as good as your breads taste. By the way, I am getting close to finishing my oven! I had a fire in it yesterday and will be trying to learn how to use it over the next few weeks, wanna come down to the LBC for a baking day some weekend afternoon?

    • Chip,
      Thank you for your kind words and congratulations on your oven!
      Of course, I would LOVE to join your Baking Day :-)
      I am going to be out of town this weekend but I will be available every weekend, except 3/30 (SAT)
      Wow, it is going to be exciting and really fun! Can’t wait!
      Yuko

      • chip says:

        Lets try for something in April, I need a few more weekends to finish up and a bit of time to start learning how the thing works. which is to say how long does it take to “soak” the oven in heat, then how long it takes to drop down to baking temperatures, and then how long it stays in that range. I assume it will take a long time to master but I at least want to do some testing before you come down. Why do’t you suggest a few dates and we will see if they can work for both of us.

  5. bentodays says:

    This is interesting, the next time I make bread I will try to replace the milk with flavoured tea too!

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  1. [...] Sourdough – Jasmine Tea buns | A Kitchen Blog http://akitchenblog.wordpress.com/Yuko – Sourdough + Jasmine Tea Buns. I love Jasmine Tea's sensitive aroma! -. The images of Jasmine Tea to me are “feminine” and “Elegant” somehow… Like an elegant noblewoman, wearing subtle beautiful scent. [...]

  2. […] Sourdough – Jasmine Tea buns | A Kitchen Blog http://akitchenblog.wordpress.com/Yuko – Sourdough + Jasmine Tea Buns. I love Jasmine Tea's sensitive aroma! -. The images of Jasmine Tea to me are “feminine” and “Elegant” somehow… Like an elegant noblewoman, wearing subtle beautiful scent. […]



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