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1：取兩包紅茶包用200g熱水泡出香味，然後密封放冰箱冷藏一晚；
Take two black tea bags and soak them in 200g hot water, then seal them and refrigerate overnight;
2：除了黃油之外的所有材料混合，用廚師機（或手）先低速攪拌3分鐘，成團後再中高速攪拌10分鐘，至可以拉出堅韌厚膜，破洞成鋸齒狀；
Put all the material in the stand mixer except butter, stir on low speed for 3 minutes until formed, mix at medium to high speed for 10 minutes until firm and thick;
3：加入軟化好的黃油，揉至拉出手套膜，取一小塊麵團，拉開後破洞邊緣光滑即可；
Add in softened butter, knead until the dough likes gloves membrane;
4：將麵團整理圓，光滑面朝上，放進摸了油的容器中，蓋上保鮮膜或者濕布，進行第一次發酵（溫度：26℃、濕度：75%、時間：1小時）；
Round the dough, smooth side up, and place it in an oiled container. Cover with plastic wrap or damp cloth and ferment (Temperature:26℃/79℉,Humidity: 75%, Time: 1 hour)
5：發酵好的麵團，用手指粘麵粉，戳洞，不回縮不塌陷即可；
stick the fermented dough with floured finger and the dough does not retract or collapse;
6：取出麵團，從中間向四周按壓排氣；
Exhaust the dought;
7：均分成3等份，滾圓，蓋上保鮮膜鬆弛15分鐘；
Divide into 3 parts, round them, cover with plastic wrap and let rest for 15 minutes;
8：取鬆弛好的麵團，擀成長方形，翻面，從上往下捲起，收口朝下，蓋上保鮮膜鬆弛15分鐘左右；
Roll it out into a square, turn it over and roll it up from top to bottom. Cover with plastic wrap and let it rest about 15 minutes;
9：取出麵團，擀成長條，翻面，從上往下捲起（约2.5-3圈）；
Take out the dough, roll out long strips, roll it;
10:3個麵團都卷好後放入吐司盒中，蓋上保鮮膜或者濕布，進行第二次發酵（溫度：35℃，濕度：85%）
Roll all the dough and put it in the toast box, cover with plastic wrap for proofing(Temperature:35℃/95℉,Humidity: 85%, Time: 1 hour)
11：吐司發酵9分滿，用手指按壓可以緩慢回彈，說明發酵好了，在表面噴水（有利於後期長高），180℃預熱烤箱；
Proofing until the dough is 90% of the mold, press it can slowly rebound, the dough is ready to be baked, spray water on the surface and preheat the oven at 180℃/355℉;
12：放入烤箱烤35分鐘左右（烤8分鐘左右蓋錫紙），出爐後在桌子上震一震，排掉熱氣，立即脫模冷卻，完全冷卻後切片食用。
Bake in the oven for 35 minutes (cover with tin foil for about 8 minutes), after baking, shake it on the table and remove from the mold immediately and allow to cool completely. Slice it and serve.