Matcha Bread

by Gluttonous

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Matcha powder is often used in breads and cakes in baking. One is to adjust the color and the other is to increase the taste of the finished product. Any dessert baked with matcha powder will have a hint of tea aroma when it is eaten. But the dosage should be moderate, less will not work, more will be counterproductive. For toasting bread, the ratio of matcha powder to flour is about 2%. "

Ingredients

Matcha Bread

1. Main and auxiliary materials: flour, matcha powder.

2. Put warm water, corn oil, salt, sugar, and matcha powder into the bread bucket; then put the flour and yeast powder.

3. Start the dough-making procedure, 25 minutes.

4. You can rub out the fascia.

5. Reunite the dough, cover it with plastic wrap, and ferment at a time.

6. Fermented to more than 2 times the size.

7. Knead the dough to exhaust air

8. Divide into 3 even doughs.

9. Take a piece of dough and roll it flat.

10. Roll it up.

11. Do it in turn.

12. Put it in a bread bucket and ferment it for the second time.

13. Ferment to a full barrel.

14. Put it in the bread machine and bake.

15. Bake for 50 minutes.

16. Take it out and let it cool.

17. Matcha bread with uniform color.

18. Take a look at it, very beautiful internal organization, exuding a faint tea fragrance.

Tips:
The liquid content is about 55%-60% of the flour.

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