Matcha candied date toast
By OttisWehner
Ingredients: salt,butter,candied dates,sugar,water,yeast,high powder,matcha powder
Recipe Recommendations
- high powder 210 grams
- yeast 3 grams
- water 120 grams
- butter 20 grams
- salt 2 grams
- sugar 40 grams
- matcha powder 10 grams
- candied dates appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Matcha candied date toast
1
The Chinese ingredients were mixed and kneaded into dough and covered. It was winter. I left it indoors and woke up for two days. (Just wake up to 3 times the age, because there is no time to do the rest of the work, so I just leave it there.)
2
Prepare the main dough material.
3
Tear the medium dough into small pieces with post-oil method and add the main dough material to knead until the expansion stage.
4
Then knead until completion.
5
Wake up to 2.5 times the size.
6
Remove air and divide into 4 dough pieces and relax for 20 minutes.
7
Cut candied dates (I use ready-to-eat donkey-hide gelatin candied dates) into small pieces.
8
Take a dough and roll it out.
9
Take a 30% discount.
10
Then turn the reverse side 90 degrees, roll it out longer, and evenly place the candied dates.
11
Roll it up at one end.
12
Put it in a toast box.
13
Put it in a warm place and wake up until it is full.
14
Finally, place in preheated oven at 175 degrees for 25 minutes.