Recipe: Perfect Jasmine Tea Bread Rolls

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Before you jump to Jasmine Tea Bread Rolls recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

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In addition when it comes to having a dessert after your meals you should think about having various citrus fruits. Citrus fruits additionally supply you with vitamin C, as well as other vitamins and also minerals that can certainly help keep you healthy. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.

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We hope you got insight from reading it, now let's go back to jasmine tea bread rolls recipe. You can have jasmine tea bread rolls using 10 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Jasmine Tea Bread Rolls:

1. Take 280 grams of Bread (strong) flour.
2. Take 25 grams of Sugar.
3. Get 4 grams of Salt.
4. Get 15 grams of Margarine (butter flavored).
5. Get 4 grams of Jasmine tea leaves (finely powdered).
6. Provide 20 grams of Egg.
7. Use 22 grams of Hoshino natural leaven.
8. Use 140 ml of Boiling water to brew the jasmine tea.
9. Provide 1 of Kuromame (sweet black beans) or ama-natto (sweetened azuki beans).
10. Take 1 of Candied sweet potato.

Steps to make Jasmine Tea Bread Rolls:

1. Pour hot boiling water, add the jasmine tea leaves and brew for 3 minutes. This will be the liquid ingredient for the dough. Set aside until cooled to 30°C..
2. Mix all the ingredients except for the margarine, and knead well for about 10 minutes. If you have warm hands, reduce the liquid by 10 ml and adjust the amount of moisture as you knead..
3. When the flour is thoroughly mixed, add the margarine, and knead for another 10 minutes. Place the margarine in the middle of the dough and fold it into the dough..
4. Place the dough in a plastic container with scale markings to rise, I used one sold at a dollar store and the dough measured to be 400 ml before it started rising. Or you could let the dough rise in a bowl..
5. The first rising is complete when the dough rises to about the 1100 ml line (or about 1.5 times larger the original size). It will take about 14 hours in the winter, and a little quicker in the summer, so adjust accordingly..
6. Place the dough onto a dusted canvas cloth and press down the dough to remove air..
7. Dampen the surface of the kuromame and diced candied sweet potato, and drain excess water in a colander..
8. Divide the dough into 8 portions, roll out the dough to about 12-13 cm diameter circles, and fill 4 portions with the kuromame and the other 4 portions with sweet potato..
9. Pair with 1 kuromame and 1 sweet potato filled dough, and let it rise at 35°C for 60 minutes..
10. Bake for 13-16 minutes at 220°C in an electric oven or for about 12 minutes at 190°C in a gas oven..
11. Let sit on a cooling rack. Enjoy!.

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