Matcha soufflé roll mini toast, a small and delicate delicacy, each bite exudes a rich matcha aroma, making people feel like they are in a tea garden in spring. Its skin is roasted to a golden brown and crispy edge, and when you tear it off, you can feel the layers of soufflé and matcha fillings melt in your mouth, making it smooth and delicate, and intoxicating.
This matcha soufflé roll mini toast is made with the finest matcha powder and fresh cream, and is carefully baked to blend matcha with soufflé perfectly. Every bite is a feast for the taste buds, and you can't help but take one bite after the other, until you've finished the whole matcha soufflé mini toast.
In the early morning sun, enjoy a matcha soufflé roll mini toast with a cup of fragrant green tea, as if the whole world is freshened. And in the lazy afternoon tea time, this small snack is an indispensable companion, allowing people to taste the taste of happiness in small talk.
Whether you're enjoying it on your own or sharing it with friends, matcha soufflé roll mini toast is a source of pleasure and satisfaction. It is not only a delicacy, but also an attitude towards life, a pursuit and yearning for a better life. Let us not forget to savor those small and beautiful moments in this busy life, and enjoy those moments that bring us happiness.
Ingredients: 250g gluten flour, 2g salt, 3g yeast powder, 12g milk powder, 150g milk, 35g whole egg, 32g sugar, 30g cream
Soufflé filling: 45g cream, 20g sugar, 70g milk powder, 5g matcha powder, 38g whole egg
1. Prepare all the ingredients for the bread body. Pour all ingredients except the cream into a mixing bowl. Turn on high speed and stir. Stir until thick film is available.
2. Add the cream and continue stirring. Stir until the mask is as thick as a glove, then stop stirring. After the dough is rounded, it is allowed to rise at room temperature.
3. Prepare the soufflé filling ingredients, put the sugar and cream into the mixing basin. Divide the egg mixture into multiple pours and stir well. Finally, add matcha powder and milk powder and stir.
4. Put the stirred matcha soufflé into a container for later use. Press out the air from the rising and expanding dough dough. Knead the dough into a circle.
5. Divide the dough into 12 equal portions and let it rise for 10 minutes at room temperature. Shape the dough from a round olive. Spread with matcha soufflé sauce.
6. Roll the dough from top to bottom. Turn the rolled dough in a straight direction and flatten it into a long shape with an olive stick. Keep the dough on top for 0.5-1 cm and divide the rest into three equal portions.
7. Tie the cut three equal portions (strip dough) into a braid. Glue the top end to the sides of the braid to form a ball. Place the finished mini toast in the baking tin and let rise for a third time for 45 minutes.
8. After the dough swells, spread milk or egg wash on the surface of the dough before baking. Mini toast smeared with milk. Preheat the oven at 185 degrees on the top and 175 degrees on the bottom.
9. Put the mini toast in the oven and bake for 15 minutes. Matcha soufflé roll mini toast when finished. A recent photo of matcha soufflé roll mini toast. Matcha soufflé roll mini toast with a soft toast texture on the inside.
Uncle's tip
1. This ratio can make 12 mini toasts.