[matcha Mochi Triangle Bun]: Bread that Belongs to Spring

[matcha Mochi Triangle Bun]: Bread that Belongs to Spring

1. Mix other ingredients except dried cranberries in the filling;

2. Stir evenly until there are no oily flowers and powdery particles, cover with plastic wrap and let stand for 15-30 minutes;

3. Put it into the microwave oven, high heat for 1 minute;

4. After taking it out and mixing well, cover it with plastic wrap and heat again on high heat for one minute;

5. Remove and mix well, add dried cranberries, and mix well;

6. Cover with plastic wrap and continue to high heat for one minute. It can be taken out and observed in 30 seconds. If it is completely transparent, it is cooked, just take it out and mix well. If there are still white parts, continue heating until completely transparent. After completion, cool down for later use.

7. Dissolve the dry yeast in 100g warm milk (no more than 35 degrees), and mix the remaining milk and matcha powder evenly;

8. Add both solutions to the powder mixture;

9. Mix well with a spatula until there is no dry powder;

10. Transfer to a silicone mat, knead it into a smooth dough, add diced butter;

11. Continue to knead until you can pull out a thinner film (the expansion is almost complete);

12. Put the dough in a container, cover it with plastic wrap, and leave it in a warm place for fermentation. When the room temperature is cold in winter, the fermentation function of the oven can be used;

13. After about 1 hour, the dough will be fermented to twice its original volume. Dip your fingers with dry powder and poke holes without shrinking or collapsing. The basic fermentation is complete;

14. Take out the dough, divide it into 10 evenly sized portions after exhausting, roll round, cover with plastic wrap, and let stand at room temperature for 15 minutes;

15. Take a small dough that has been set aside, flatten it with your palm, and put a ball of filling, my filling is about 20g per ball;

16. Wrap the filling with the dough in the way of wrapping triangle bag, pinch tightly and close the mouth;

17. With the mouth down, put the finished bread dough in a baking tray (pre-padded with baking paper), and then place it in a warm and humid place for secondary fermentation. In winter, the room temperature is low, you can use the fermentation function of the oven;

18. After about 40~50 minutes, the dough will ferment to 1.5~2 times the size, lightly press the surface with your fingertips, and the dough will bounce back slowly;

19. Preheat the oven 210 degrees in advance. Cut a small piece of paper and sift the pattern on the surface of the bread;

20. After the preheating is completed, put the bread into the oven, the middle and lower floors, the upper and lower fire, 200 degrees, bake for 15-20 minutes;

21. After the baking is over, immediately put the bread out of the oven, transfer the bread to a drying net and let it cool, then it can be sealed for preservation or eaten.

Tips:

1. The amount of glutinous rice flour and sticky rice flour in the mochi filling can be adjusted according to your preference. The more sticky rice noodles, the softer it will be. The more glutinous rice flour, the better the stickiness;

2. When the filling is heated, it must be heated several times, and it must be mixed well after each heating;

3. As long as the dough is kneaded to the expanded state, it does not need to be in the complete state;

4. The fermentation time of the dough should be adjusted according to the actual situation. It should be noted that during the second serve, do not send too much;

5. When taking the filling into a dough, if it feels sticky, you can put a little dry powder or water on your hands, just a little bit, don't overdo it;

6. The specific baking time should be adjusted according to the characteristics of each oven. The bread swells in volume, and it is very flexible when it is patted. It makes a "boom" sound, which means it is cooked.