Winter to spring, the air with a hint of warmth, the branches also have the joy of budding, roast a matcha red bean toast, with the green of spring, bite feel like the warmth of the spring breeze.
The cylindrical shape makes this matcha toast more cute, and the appearance of the 450-degree bread is not famous, and the moment it is cut, the beauty of "her" is discovered. Circles of honeydew beans are dotted like necklaces, and you like them just by looking at them.
Without this cylindrical mold, you can use a standard 450 g toast mold. Matcha bean toast with direct fermentation method is soft and not greasy, and breakfast snacks are available.
<h1 class="pgc-h-arrow-right" >------- [matcha bean toast] -------</h1>
【Ingredients】 200 grams of high gluten flour, 2 grams of high sugar resistant dry yeast, 30 grams of old noodles, 5 grams of salt, 20 grams of caster sugar, 45 grams of eggs, 6 grams of matcha powder, 98 grams of cold water, 22 grams of butter, 150 grams of honey beans
【Quantity】 1 piece of 450g toast
【Baking】 Kashi 540 medium and lower layer, bake on top and bottom heat 190/190 for 20 minutes, turn up and down heat 180/180 and bake for 10 minutes
【Production】
1. Group photo of ingredients: high gluten flour (Japanese bread flour), old noodles, high-sugar dry yeast, salt, caster sugar, eggs, matcha powder, cold water, butter, honey red beans;
2. Except for butter, salt and yeast, all the materials are put into the kneading bucket; the water absorption rate of flour is different, the liquid can be reserved for 20 grams, and the dough state can be increased in an appropriate amount;
3. Stir at low speed to form a dough, then turn to high speed and beat for about 8 minutes, the dough is soft and smooth, add yeast and salt;
4. Stir at low speed for 1 minute, then turn to high speed and beat for about 5 minutes, the dough is soft and smooth, and add butter when you can prop up the coarse film;
5. Stir at low speed to make the butter fully integrate into the dough, then turn to high speed and beat for 6-8 minutes, the dough is soft, smooth, non-stick to the basin wall, and can support a transparent and elastic film;
6. Wrap the dough round and put it in the basin, and put the plastic wrap in a warm and moist place for basic fermentation; if the oven fermentation function is set to 28 degrees, spray the appropriate amount of water in the box to increase the humidity; or put in the fermentation box, the temperature is 28, the humidity is 75;
7. The dough is 2 times larger, and the fingers dip the flour into the top of the dough to poke holes, without collapsing or retracting;
8. Pour the dough on the board, dip a little flour in the palm of your hand and gently pat the dough to vent, roll out a rectangular dough sheet, the width is about 2 cm narrower than the mold;
9. Spread the honey red beans evenly on the dough and leave them white on all sides;
10. Roll into rolls from top to bottom, seal tightly and place downwards;
11. Place the roll into a 450 g cylindrical toast box and gently press the roll with the back of your finger a few times;
12. Secondary fermentation; the oven can be set to 38 with the fermentation function temperature, and the humidity can be increased by spraying water on the four walls; the temperature can be set to 38 and the humidity is 85 with the fermentation box;
13. The surface blank rises to no more than 1 cm higher than the mold;
14. Close the lid and fasten the locking clasp; at this time, the oven will be preheated and heated at 190 degrees;
15. Feed the mold containing the raw blank into the lower layer of the oven, first bake at 190 degrees on high and low heat for 20 minutes, then turn to 180 degrees on top and bottom heat and bake for 10 minutes;
16. Open the lid after baking, shake the mold gently a few times, remove the mold, and let it dry until hand temperature is sliced or stored in the bag.
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1. Old noodles have the effect of increasing the flavor of bread, and the dosage should not exceed 20% of the amount of flour in the main dough; if you do not put the old noodles, you can increase the amount of some flour and other materials in an appropriate amount;
2. If you want the bread to grow more full, you can continue to ferment for about 15 minutes after closing the lid, so that you can bake the full mold;
3. The temperature and time of baking are adjusted according to the actual situation and material of the oven used.
"Make food with love, record the beauty with your heart, and present the mellow taste of the ingredients in a simple way." I am Meggy Dancing Apple, I have been an English teacher for 18 years, and now I am a "kitchen for love" house cook, gourmet self-media, multi-platform special food original author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##烘焙 #