Name: Matcha Meringue Bread Tutorial, Full of Happiness in One Bite.
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g High-gluten flour; 40g Low-gluten flour; 15g White sugar; 2g salt; 3g yeast; 100g milk; 15g Unsalted butter; 35g Whole egg liquid (for matcha meringue); 35g Unsalted butter (for matcha meringue); 50g White sugar (for matcha meringue); 110g Low-gluten flour (for matcha pastry); 2g Matcha powder (for matcha meringue)

Matcha Meringue Bread Tutorial, Full of Happiness in One Bite.

1. First make the dough, 110 grams of high-gluten flour, 40 grams of low-gluten flour, 15 grams of white sugar, 2 grams of salt, 3 grams of yeast, and 100 grams of milk.

2. After the dough has formed a coarse film, add 15 grams of unsalted butter softened at room temperature, and continue to stir until the bread film is formed.

3. Wrap it with plastic wrap and ferment for about 1 hour at room temperature until it is 2 times larger.

4. Take out the dough that has been fermented to twice the size, let it out, and divide it evenly into 8 portions.

5. After rounding, cover with plastic wrap and wake up for 10 minutes for later use.

6. Now prepare to make matcha meringue, 35 grams of unsalted butter softened at room temperature, use a spatula to mix into a puree, add 50 grams of white sugar, and continue to use a spatula to mix into a puree.

7. Beat the eggs at room temperature, take 35 grams of the whole egg liquid, add in three times, remember to mix it with a spatula each time before adding the egg liquid.

8. Sift in 110 grams of low-gluten flour and 2 grams of matcha powder, mix well with a spatula, and knead into a ball by hand

9. After squeezing, wrap it with plastic wrap and put it in the refrigerator for 20 minutes.

10. Take out the refrigerated matcha meringue, divide it into 8 portions and knead it for later use.

11. Exhaust the original dough once more and knead it round, put a piece of oil paper, and press the matcha meringue into a flat shape about 3 mm at the bottom of the measuring cup.

12. The puff pastry is flattened and wrapped around the original dough.

13. Prepare a bowl of white sugar, roll the wrapped dough inside the white sugar, wrap a layer of white sugar on top, use a scraper to print a few stripes on the surface of the dough, shape the surface, and continue to cover with plastic wrap to ferment until Twice as big.