Matcha Cranberry Oak

Matcha Cranberry Oak

1. 1. Weigh the ingredients A and B in the formula separately, put them into the mixing bowl of the kneading machine, stir evenly at a slow speed, and stir quickly until the gluten is formed. (Be careful not to put yeast together with sugar and salt to avoid dehydration of yeast)

2. 2. Add the softened butter, stir the butter slowly, and stir quickly until the dough is smooth.

3. 3. Add the walnut kernel diced and cranberry diced after the astringency has been removed, stir slowly, and then quickly stir until the dough comes out of the film.

4. 4. Put the dough into the container and cover it with plastic wrap to proof it.

5. 5. Proof until the dough is twice as large.

6. 6. Put all the materials in the outer skin formula into a container, knead it into a smooth dough by hand, cover it with plastic wrap, and let it stand for 15 minutes.

7. 7. Divide the proofed dough into three equal parts, cover with plastic wrap, and relax for 10 minutes. The skin after standing for 15 minutes was divided into three equal parts.

8. 8. Take a portion of the outer skin, roll it into a round dough, and wrap it in a portion of the dough.

9. 9. Pinch the mouth tightly and get a good shape.

10. 10. Put the shaped bread dough into the baking tray for final fermentation.

11. 11. Use a knife to draw two straight lines on the surface of the fermented bread dough, and the green dough can be seen in the depth.

12. 12. Preheat the oven to 180 degrees, and bake for 30 minutes (high heat, low heat). (Turn the plate once before and after roasting to the middle)

13. Making 65-degree soup 1. Add 100 grams of high-gluten flour to 500 grams of water.

14. Preparation of 65-degree soup 2. Use a hand mixer to mix the water and high-gluten flour evenly.

15. Preparation of 65°C Soup 3. Use an induction cooker to heat it on a small fire, stirring constantly to prevent the bottom of the pot from burning, heat to 65°C and turn off the heat.

16. Preparation of 65°C Soup 4. Stir the batter at this time, there will be lines appearing.

17. Preparation of 65-degree soup 5. Cover the surface of the container with a layer of plastic wrap (in order to prevent the loss of water in the batter and the surface of the batter crust), the batter can be used after it is cooled to room temperature.

18. 65-degree soup production 6. If you can’t use it up at one time, you can put it in a sealed fresh-keeping box and store it in the refrigerator for 1-2 days. If the noodle soup batter changes color, it cannot be used. Up.

19. Walnut kernels to remove astringency 1. Put the walnut kernels into the pot and add the right amount of water and the right amount of sugar.

20. Walnut kernel to get astringent 2. After the water in the pot is boiled, boil 2-3 to open, turn off the heat. Change the water again, add some sugar and boil, repeat this 2-3 times.

21. Remove the astringency of the walnuts 3. Preheat the oven to 140 degrees, and bake the walnuts for about 15 minutes. (Turn the walnuts up and down several times during baking)