#
by Persian cat
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. (Making the main dough) Put the ingredients except butter in the bread bucket, the order is to put liquid ingredients (milk, eggs) first, then add salt and sugar at the opposite corners, then pour flour and matcha powder, and finally Dig a small hole in the top of the flour and add the yeast. (Avoid direct contact of salt and yeast to affect activity)
2. Start a kneading program, after 20 minutes of kneading, the dough can pull out a thick film.
3. Add the butter that has softened at room temperature to the dough, then start a kneading program, and continue to knead the dough to the complete expansion stage.
4. Take out the stirring rod, make the dough into a ball, and put it back in the bread bucket for the first fermentation. It takes about 1 hour to ferment to 2.5 times the size, and poke a hole in it with your fingers, so that the dough does not shrink or collapse.
5. Pour out the fermented dough and vent it, then divide it into 16 equal parts and round it. Cover with plastic wrap and relax for 10 minutes.
6. Take a small dough and flatten it, wrap it with coconut custard filling in the middle, and place it in the egg tart tray.
7. The finished frog bread embryo is fermented for the second time.
8. Using the time for the second fermentation of the bread embryo, mix all the ingredients of the oak dough and knead it into a smooth dough for later use.
9. When the bread embryo is secondarily fermented to 1.5 to 2 times its original size, use the oak dough to knead 32 small doughs of the same size, and apply some water to the bread embryo to make frog eyes.
10. After brushing a layer of egg mixture on the bread dough, put it into the middle layer of the oven preheated at 170℃ and bake for 25 minutes.
11. After taking out the baked frog buns and letting them cool, add different expressions to them with chocolate liquid, and the cute frog buns are done!
