1. The fresh-keeping film of the mixed cover of Polish kinds of materials is fermented to honeycomb shape at room temperature, and the current room temperature is about 3 hours
2. Mix the Polish starter with the ingredients except butter and salt in the main dough material and knead it into a dough, knead it in a bread machine for 15 minutes to reach the expansion stage
3. Add softened butter, salt and continue to knead
4. Knead out the glove film, and knead for a total of 30 minutes from the beginning to the film
5. The kneaded dough is fermented with plastic wrap at room temperature to 2-2.5 times its size, about 2 hours
6. Use the time for the dough to ferment, put the walnuts in the middle of the oven at 150 degrees and bake for 13-15 minutes, and peel them after baking.
7. Raisins, dried cranberries, soak 15 minutes before the dough is ready
8. Use the time for the dough to ferment, mix some of the mochi by hand, and place it in a steamer with boiling water and steam for half an hour
9. After steaming, add the butter while it is hot and mix well
10. Mix the mochi and let cool and divide into 4 portions
11. Vent the dough, divide into 4 portions, cover with plastic wrap and relax for 10 minutes
12. Take a matcha arrangement and roll it into an oval shape, take a mochi dough and roll it into an oblong shape that is smaller than the matcha dough, and place it on the matcha dough
13. Spread a layer of honey red beans on the mochi
14. Spread with chopped walnuts, raisins, and dried cranberries
15. Roll up from top to bottom, some material will come out when you roll it
16. Put the leaking material in from both ends, pinch tightly and close the mouth
17. Put it into a baking pan covered with greased paper. The baking pan comes with the oven. It is 40L, and four smaller bread doughs will be a bit squeezed.
18. Put it in the upper layer of the oven, and use the oven fermentation function to carry out secondary fermentation at 38 degrees for 30 minutes. Put a bowl of boiling water under the oven to increase humidity
19. After the second round, take it out, preheat the oven at 170°C for 10 minutes, cut the surface of the bread dough with a sharp blade
20. Sprinkle high powder on the surface
21. Put it in the middle of the oven and bake at 170°C for 20 minutes, then let cool and serve.
Tips:1. Leave 10 grams of water in the main dough to adjust the humidity of the dough
2. Matcha powder is made in Japanese style, which is not the same as green tea powder. Pay attention
3. The stuffing part has more materials, but it can be perfectly rolled up, and the novice stuffing can be reduced by one third
4. The roasting temperature is adjusted according to the temperature of your own oven. The total time is about 7 hours from the fermentation of the Polish seeds to the end of the roasting.
This recipe uses a Midea smart electric oven, model T7-L384D, with a capacity of 38L and a power of 1800W. Please adjust the heating time appropriately according to the power and temperature difference of your own oven.
