[Lemon cream rolls] How to make fluffy Earl greys tea flavored bread A special lemon cream recipe 

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▼ Lemon cream bread made in a muffin mold
・Bread dough
200g bread flour
1 tsp dry yeast
18g Sugar
3g of salt
30g whole egg
2g of Earl Gray tea leaves (1 tea bag)
10g unsalted butter
40g milk
55-60ml lukewarm water
・Lemon custard cream
50g whole egg
50g Sugar 　
50g milk
15g of lemon juice
14g Cake flour
100g of Mascarpone (can be substituted with cream cheese)
How to make lemon cream
・Mix eggs and sugar lightly, then add milk and lemon juice and mix.
・If you add the flour all at once, it will become lumpy, so sift it with a tea strainer to mix it in.
・Wrap and remove in 2 minutes at 600W and mix quickly
・Add Mascarpone cheese and mix for 1 minute at 600W
*Add 30 seconds if it doesn't look like it's cooked properly → Repeat mixing to heat it well.
・By adding lemon zest at the end, the aroma increases♪
・Cover with plastic wrap, place on ice and cool in the refrigerator
● How to make memo
・Primary fermentation until doubled to 2.5 times (about 1 hour at 30℃/86℉)
・ After dividing into 6 and resting for about 15 minutes
・Spread it into a 12cm circle, squeeze out the cream, and make 4 cuts.
・Wrap around the cream in order
・Put into muffin molds coated with oil and leave until the molds are full.
・Sprinkle flour on top and bake at 190℃ for about 15 minutes and it's done♡
#Lemon_cream_recipe
#fluffy_bread_recipe
#japanese_bread_recipe

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