Tea bean rolls
By VicentaLakin
This bread is generally very good, and if it's not enough, I've baked it a little bit, it's too dark on the surface, but it doesn't affect its fresh and sweet taste! I'm making it out of home-made high-coated powder, but it's still very good. It's very chewy and tasteless. If you have a picture, you can check it yourself
Recipe Recommendations
- Household super fine high-gluten flour 250 grams
- milk 140 grams
- whole egg liquid 20 grams
- matcha powder 10 grams
- yeast 5 grams
- unsalted butter 25 grams
- red bean appropriate amount
- white sugar 30 grams
- salt 3 grams
Steps for Tea bean rolls
1
Raw materials。
2
In turn, sugar, salt, milk, whole egg fluids, high powder, tea powder are added to the bread paste, and a mark is placed on the top of the flour。
3
Starts the "mode" program and after 15 minutes, the face pulls out a thick film。
4
When the butter room was softened, it was added to the dough and continued to rub its face。
5
To full expansion。
6
Fermentation to twice the size。
7
red beans are preferably made of honey beans in the face rubbing and fermenting. click at http://home.meishichina.com/space-474312-do-blog-id-411734.html
8
The fermented pasta removes the pressure exhaust, divided into six equals, and the sheet is slightly lightened for a few minutes。
9
Take a small noodle to form the square as far as possible。
10
Cut the tracks with a knife and put on an appropriate amount of honey beans。
11
Roll up along the side。
12
Pick it up and put it in a sheet of bread for a second fermentation。
13
So do all the rolls, double fermenting to 2-2.5 times the size。
14
Preheated oven, 175 degrees, mid-level, up and down, about 15 minutes. If it's too colorful, you can add tin paper to the top。