Sourdough – Jasmine Tea buns

Posted by moon garden on 03/17/2013 · 14 Comments 

Ok.

My next special ingredient is Jasmine Tea.

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!

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 :-)

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…

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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Filed under SOFT AND FLUFFY, SOURDOUGH · Tagged with Bread flour, Buns, Gold medal, Jasmine Tea, Overnight fermentation, Soft and fluffy, Sourdough, Starter