Matcha Honey Bean Toast
1.
Large group photo of ingredients: high-gluten flour (Japanese-style bread flour), old noodles, high-sugar-tolerant dry yeast, salt, fine sugar, eggs, matcha powder, cold water, butter, honey red beans;
2.
All the ingredients except butter, salt and yeast are put into the kneading bucket; the water absorption rate of flour is different, the liquid can be reserved 20 grams, depending on the state of the dough and then increase it appropriately;
3.
Stir at low speed to form a dough, then turn to medium and high speed to beat for about 8 minutes. The dough is soft and smooth. Add yeast and salt;
4.
Stir at low speed for 1 minute, and then turn to medium and high speed for about 5 minutes. The dough is soft and smooth, and butter is added when the thick film can be formed;
5.
Stir at low speed to make the butter completely melt into the dough, then turn to medium and high speed to beat for 6-8 minutes. The dough is soft, smooth, non-sticky, and can hold out a transparent and elastic film;
6.
Put the dough round and put it in a basin, and put it in a warm and humid place for basic fermentation; if the fermentation function of the oven is set to 28 degrees, spray an appropriate amount of water in the box to increase the humidity; or put it in a fermentation box with a temperature of 28 and a humidity of 75;
7.
When the dough is twice as large, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking;
8.
Pour the dough on the chopping board, dip a little flour in the palm of your hand, gently tap the dough to exhaust, roll out a rectangular piece of dough, the width is about 2 cm narrower than the mold;
9.
Spread the honey red beans evenly on the dough, leaving white space around;
10.
Roll up into a roll from top to bottom, and place the seal tightly downward;
11.
Put the dough roll into a 450 g cylindrical toast box, and gently press the dough roll with the back of your fingers a few times;
12.
Secondary fermentation; set the temperature of the fermentation function in the oven to 38, spray water on the walls to increase the humidity; use the fermentation box to set the temperature to 38 and the humidity to 85;
13.
The dough rises to less than 1 cm higher than the mold;
14.
Close the lid and fasten the lock; at this time, the oven is preheated up and down to 190 degrees;
15.
Put the mold containing the green body into the middle and lower layer of the oven, and bake it at 190 degrees for 20 minutes, then switch to 180 degrees for 10 minutes;
16.
After the oven is out, open the lid, hold the mold and shake it a few times, demold, and slice it for eating or put it in a bag when it is aired to hand temperature.
Tips:
1. The old noodles have the effect of increasing the flavor of the bread, and the dosage should not exceed 20% of the main dough flour; if you don't put the old noodles, you can increase the amount of some flour and other corresponding materials in an appropriate amount;
2. If you want the bread to be fuller, you can continue to ferment it in the oven for about 15 minutes after closing the lid, so that the whole mold can be baked;
3. The baking temperature and time are adjusted according to the actual situation and material of the oven used.
