Matcha Mochi Soft European Buns
1.
Mix 300g of high-gluten flour, 75g of whole wheat flour, 85g of whole egg liquid, 192ml of purified water, 30g of butter, 55g of fine sugar, 5g of salt, 4.5g of high sugar-tolerant yeast, and 15g of Isuzu matcha powder, and knead to the glove film state. As shown~
2.
The kneaded dough is rounded and placed in a container, covered with plastic wrap, and fermented at room temperature to 2 to 2.5 times its size.
3.
Put 166 g of glutinous rice flour, 48 g of clear noodles, 70 g of fine sugar, 270 ml of pure milk, and 24 g of liquid butter into the container, stir evenly, and sieve twice.
The sieved batter is covered with plastic wrap and steamed for 40 to 60 minutes, and it is ready to be steamed.
4.
Stir the steamed mochi slightly.
5.
Move the mochi onto the chopping board and knead it into smooth mochi dough, and divide it into six equal parts.
6.
For the fermented dough, dip your fingers into the dough with a little dry powder, so that the face does not shrink or collapse.
7.
The fermented dough is taken out and moved to the chopping board, exhausted with bare hands, and divided into even six equal parts.
8.
The divided dough is rounded, covered with plastic wrap, and rested for 20 minutes.
9.
Take out the loose dough and roll it into a rectangle, and also roll the mochi dough into a rectangle. Mochi noodles cover the surface of matcha noodles, as shown in the picture~
10.
Sprinkle with 5g brown sugar powder, 20g molasses-free red beans, 6.5g raisins, 6.5g cranberries, 6.5g dried date slices, and 5g brown sugar powder.
11.
Roll it up and roll it into an olive shape.
12.
Place it in a non-stick baking pan.
13.
After shaping, it will be fermented again, and it can be fermented in a fermentation tank or in an oven. I choose the oven to ferment, put the bread dough into the oven with the same bowl of hot water, and the bread dough will ferment to 2 times the size. Fermentation environment: temperature 38 degrees, humidity 75%.
14.
For the fermented bread embryo, the oven is preheated at 170 degrees and the fire is up and down.
15.
Sift a thin layer of high-gluten flour on the surface, and use a sharp knife to make the pattern you like.
16.
Put the bread dough into a fully preheated oven for baking.
Baking: 150°C up and down, bake for about 23-30 minutes. Bake for ten minutes and cover with tin foil to avoid too dark color.
17.
Matcha Mochi Soft Ou Bao is out~
Tips:
1. Dough and flour have different adsorption capacities. Adjust the amount of liquid according to the state of the flour when kneading. You can reserve 30m of pure milk. If the dough is dry, add a small amount of liquid, do not add it all at once. The overall state of the dough is relatively moist, so be sure to knead it until the film comes out. Don't over-ferment the dough, don't over-spread it
