This Sanneng non-stick round toast mold was bought on Taobao for more than 200 RMB and shipped directly from China to Germany by express delivery.
The bread I wanted to make when I bought this mold at that time has not been started yet, but I can't be so idle. Let's bake it first and try the quality of the mold.
The test report is very good. The heat transfer is good, the bread is formed during normal time, and the internal structure is beautiful. It's really not sticky. Just wipe it gently with a soft cloth after baking. It's not worth the trip to buy it so far.
The bread is made of matcha, high-gluten flour, natural yeast and butter, kneaded into a thin film, and finally added with walnuts to make it very elastic, crispy on the outside and soft on the inside. The light aroma of matcha and the nutty aroma of walnuts make it a very delicious bread again. In addition, although it cannot be said that a piece of bread can change anything, matcha and walnuts are both very good ingredients. Using low-fat margarine with only 24% fat and 240kcal/100g ensures that this bread is still low-fat and low-calorie.
What are the reasons to refuse temptation?
Matcha walnut bun
By SigmundWill
Recipe Recommendations
- bread 230 g
- high-gluten flour 475 g
- matcha powder 20 g
- milk 200 g
- dry yeast 5 g
- water 75 g
- walnut 60 g
- salt appropriate amount
- sugar appropriate amount
Steps for Matcha walnut bun
1
Roughly mix flour, matcha powder, dry yeast, warm milk and warm water until evenly.
2
Then add natural yeast, mix well on low speed, and turn to high speed and stir for 3-5 minutes to form a smooth dough.
3
Add butter. After stirring the butter into the dough on low speed, stir at high speed for 5 minutes until fully expanded. The dough is smooth and elastic, and a certain film can be pulled out.
4
Add salt and walnuts and stir well on low speed.
5
Put it into the basin, place it in a plastic bag at 28 degrees, and ferment for about 1 hour.
6
The dough volume increased significantly after the first fermentation.
7
Remove the dough, exhaust it on the mixed hand flour of matcha powder and flour, and divide it into 750g dough and 250g dough. Knead into balls respectively. Make a round bun separately, and place the big one in a mold and bake it. Of course, if your mold is for making 1000 grams of dough, just bake it together. Then use a rolling pin to roll it out about the same length as the mold.
8
Roll it up and place it in the mold. Uncovered, continue fermentation for about 1 hour at 28 degrees. The round loaves are placed on a baking sheet covered with baking paper to ferment. Sprinkle some hand powder on the surface of the dough, gently place it on a plastic bag, and dry when left to ferment.
9
When the bread is fermented for the second time until the mold is almost 8 minutes full, put on the toast mold. Place in preheated oven at 200 degrees. The small loaves will be ready in about 25 minutes, and the ones in a 750g toast bowl will take 30-35 minutes.
10
The baked bread will be released while it is hot, otherwise the hot air will turn into water droplets and accumulate on the surface of the mold and the bread during the cooling process, and the bread will taste bad.Matcha walnut bun Make Tips
1. If it is made into salty toast, 10g of salt and 1 point of sugar; if it is made into sweet toast, 20-30g of sugar and 1 point of salt. 2. Because I wanted bread that could make the staple food, I made it salty and gave it walnuts. If you eat it as a snack toast, it will be very suitable with honey beans, red dates, plums, etc., and it will taste very good. 3. You don't have to use a round toast mold, the other shapes are the same. 4. Natural yeast is not here for fermentation, but mainly to improve the taste. You can change it to liquid seeds or soup seeds. For liquid planting, mix water and flour one-to-one, add a small amount of dry yeast, mix well, and leave at room temperature overnight until the taste is sour and bubbles appear. For soup planting, see http://home.meishichina.com/space-298117-do-blog-id-236093.html5. Margarine will contain more water than butter. So if you use butter, you need to add a small amount of water as appropriate.