Matcha bread
I opened the kitchen ware and saw that the Matcha powder was about to expire. The hot summer is already annoying, but you should quickly use up the matcha powder! This weather is very suitable for making bread. Don't say anything... Let's get to work! When kneading the dough, the dough is still very green, but how come it is different after baking! Alas... Eat as you please, but it still exudes a faint aroma of matcha...
Recipe Recommendations
- high-gluten flour 250 grams
- powdered sugar 40 grams
- salt half a teaspoon
- matcha powder 1 tablespoon
- milk powder 1 and a half tablespoon
- qingshui 120 ml
- egg yolk 1 capsule
- butter 40 grams
- bean paste appropriate amount
Steps for Matcha bread
1
Prepare materials.
2
Put all ingredients in a large bowl (A).
3
In addition to the cream, add all ingredients (B) to mix and knead until smooth.
4
Add the cream and knead it into a smooth dough.
5
(Expansion phase).
6
Place in a large bowl and place in the greenhouse.
7
Cover and allow to ferment for 30 minutes or double the size.
8
Divide the dough into 50-gram balls per minute.
9
Take a small dough and roll it into a round shape with a rolling pin, rub it into a round shape, roll it out flat and wrap it in the filling.
10
Place the dough on a baking sheet and allow for 45 minutes.
11
Or double the size.
12
Brush with egg liquid and sprinkle with sesame seeds.
13
Preheat the oven to 150 degrees and bake for 15 minutes or until the surface is golden brown. (Personal oven temperatures vary, pay attention to adjusting the temperature and time)
14
Finished product map @@ Matcha Bread