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1
Put together 250 grams of high-gluten flour, 100 grams of milk, 60 grams of light cream, 4 grams of yeast, 30 grams of egg white, 45 grams of white sugar, 20 grams of milk powder, and 3 grams of salt. Add to food processor and mix. -
2
Mix evenly and stir for 10 minutes. After a thick film forms, add 25 grams of unsalted butter softened at room temperature. -
3
Continue stirring for 15-20 minutes until a thin film appears. -
4
Take out the dough, divide it into 2 parts, roll one part into a ball and wrap it with plastic wrap, and ferment at room temperature until it doubles in size (the best room temperature is around 25°C). -
5
Add 6 grams of matcha powder to the other dough and continue mixing (note: it is best to add a lid, as the matcha powder may float when mixing) -
6
Stir until the color is uniform. -
7
Similarly roll into a round ball, wrap in plastic wrap, and ferment until doubled in size. -
8
Take out the fermented dough and roll each into a rectangular sheet. -
9
Then stack the matcha dough pieces on top of the original dough pieces. -
10
Sprinkle an appropriate amount of honey red beans and slowly roll it up from one end. Remember to roll it tightly to prevent delamination and holes. -
11
Put it in the oven for secondary fermentation, with a temperature of 35°C and a humidity of 75. Put a bowl of hot water to help fermentation. After it has risen to 8 minutes full, brush a layer of milk liquid and put it in the oven. -
12
Preheat the oven to 170℃ and bake for about 30-35 minutes. (After coloring the surface, cover it with a piece of tin foil to effectively sear the surface) -
13
Bake and let cool before slicing. Good matcha will be emerald green at first, and then it will slowly oxidize and darken when exposed to air and light for a long time. -
14
Matcha two-color toast, complete O(∩_∩)O -
15
The color is beautiful, matcha and honey beans go well together. -
16
The weather is getting colder, so why not try a heart-warming and stomach-warming matcha honey bean toast.
Tips
1. The water absorption of each brand of flour is different. You can add it as appropriate according to the water absorption of the flour.
2. After the baking surface is slightly colored, cover it with a piece of tin foil to prevent the surface from being too burnt.
3. Keep sealed at room temperature for 3 days, which is the best period for tasting.
4. Roll it tightly, otherwise there may be layers and holes after cutting.