Tea Basque toast
By VicentaLakin
The fresh teabasque toast, with its attractive gold and green on the outside, is a little bit like a fine piece of art. Close to smell, the fragrance of tea and the fragrance of toast are interwoven, the fragrances of cheese are laced in the nostrils, and the appetites of the heart are drawn at once。
Recipe Recommendations
- cream cheese 200 grams
- white chocolate 100 grams
- light cream 100 grams
- white granulated sugar 40 grams
- corn starch 10 grams
- matcha powder 10 grams
- eggs of 2
- high-gluten flour 200 grams
- salt 1 gram
- yeast 4 grams
- milk 40 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea Basque toast
1
Cream cheese 200 grams, white chocolate 100 grams, light cream 100 grams, insulated evenly. (Note: Hot water in the middle gets cooler, heats it up)。
2
Eggs two. Add a mix。
3
Corn starch 10 grams, tea powder 10 grams, white sugar 40 grams and sifting to even colours。
4
Two or three times through the sift, removing the large insoluble particles and making the paste silkier。
5
Cover the film and freeze it。
6
High-strength flour, 10 grams of tea powder, 30 grams of white sugar, 1 grams of salt, 4 grams of yeast, 40 grams of milk, 1 egg and 80 grams of light cream to start mixing。
7
It'll just mix it up。
8
Take out the noodles, round them up, wrap them around 25°C, and ferment twice as much。
9
Take the fermented noodles and split them evenly into four points。
10
Take a breath。
11
Crush and fold round and cover the wet towels loose for 10 minutes。
12
Take a noodle, and grow a square。
13
Then roll it up tight。
14
Take a noodle, long twig。
15
Then roll it up tight, all done。
16
Put the oil paper in the Toast mold and put the noodles in order. Note: It would be preferable for the oil sheet to highlight the mold, which will be removed later。
17
The oven, 32°C, continues to be fermented to 1.5 times the size, is fermented and removed, and the surface is flattened。
18
Smash the Basque pasta and drop it on the toast and put it in the oven。
19
The oven is preheated to the temperature, with 230°C on fire, 210 on fire and 15-20 minutes on the ground. Watch your face. It's too hot。
20
You'll be fine。
21
Note: Because Basque is heavier than toast, it is dimmed in the middle。
22
TEA BASQUE TOAST, FINISH O
23
The fragrances and the fragrances are interwoven and silky into the nasal cavity and the appetite。
24
A rich sense of taste, ranging from fresh to thick, with a long taste, and a sense of insinuation。
25
One after the other, it's been a long time。Tea Basque toast Make Tips
1. Choose high-quality powdered tea, green colours and fragrance. Poor-quality powdered tea powder may have bitter or impurities that affect the overall flavor. 2. The use of powdered tea must be moderate, which may result in too much plastering and can lead to too much chrysanthemum colour, affecting the shape of the product; it is too small to reflect the cheese component of 3 in the Basque style, and it is important to choose a very fine, high-temperature variety and a very strong taste. The temperature of fermentation is controlled at about 28-32°C and the humidity is appropriate at 70-75%. Too high, fermenting too fast, produces too much acid, making the noodles sour; too low, fermentation can be prolonged and may even lead to incomplete fermentation。