European Matcha Red Bean Bread
by Depelec
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pour high-flour, low-gluten flour, salt, yeast, and matcha powder into the mixing vessel and mix well;
2. Add water, yogurt, soup, and hot seeds in sequence and stir, and the water part is added in multiple slow stages;
3. After the dough is stirred until the rough film can be pulled out, put the butter in and stirred until the transparent film can be pulled out;
4. Add cranberries to slow gear and stir well;
5. Take out and knead and relax for 30 minutes;
6. After the dough is vented, divide it into two small doughs and arrange them into long strips.
7. The dough is flattened in the direction of the strip, spread in red beans, and rolled up;
8. The interface is facing downwards, sorted into shape, and packed into the bakeware;
9. Put the dough in a warm and humid environment to ferment for 45 minutes, and sift the flour on the surface;
10. Put it into the preheated Depp oven and bake for about 15 minutes.
Tips:Noodle soup: 50g high powder, 50g boiled water, 5g sugar, 1g salt. Production: add high powder into the water, stir evenly, put it in the microwave oven for 15 seconds, take out and stir, then turn for 10 seconds, and the surface will appear rippled. The soup must be completely cooled before use.
