Matcha Cheese Soft European
1.
Bread body:
130g milk
50g eggs
Pistachio 11.5
High-gluten flour 280g
Matcha powder 3g
Sugar 27g
Yeast 3g
Salt 3g
30g butter
Filling:
Cheese 125g
40g powdered sugar
Red beans 58g
2.
Pour eggs and milk into the basin, add pistachio jam
3.
Pour in high-gluten flour, matcha powder, sugar, turn on the chef's machine, and stir to form a dough
4.
When the coarse film comes out, add butter and salt and continue to stir
5.
Until the glove film is rubbed out
6.
Round the dough and put it in the basin
7.
Put it in the oven for the first fermentation, the temperature is 28-30 degrees, and the fermentation is 1 hour (you can put a cup of warm water to assist the fermentation)
8.
The dough is fermented to twice the size, and the fingers stick to the flour to poke holes without rebounding
9.
Exhaust the dough with a rolling pin
10.
Roll up
11.
Divide equally into 4 equal parts, cover with plastic wrap for proofing
12.
The cheese is softened in advance, if it is not softened in advance, it can be softened by heat insulation and water
13.
Add powdered sugar, stir well, then add red beans
14.
Take out a piece of dough, roll it into a circle, turn it over, put on the red bean cheese filling
15.
Knead the bread into triangles
16.
Close the mouth tightly and place it on the baking tray
17.
The second fermentation in the oven, 35-38 degrees, 40min fermentation
18.
Fermented to 1.5 times the size, cut lines
19.
Sprinkle with powdered sugar
20.
Preheat the oven in advance, the upper and lower fire is 170-175 degrees, 20min
Tips:
1. Adding pistachio jam can make the color of matcha greener and the taste of bread richer.
2. It is recommended to use high-quality matcha powder for better color.
