Matcha Pine Nut Bread
1.
Pour 130g water and an egg into the bread bucket
2.
Add 60g sugar and 3g salt
3.
Pour in 290g bread flour and 6g milk powder
4.
Add 6g matcha powder
5.
Install the weighed bread bucket
6.
Put the yeast in the yeast box, press the "European bread" program, 750g, medium color, 3 hours, and press the start button.
7.
Wash the pine nuts and stir-fry for 1 minute in an oil-free pan
8.
After frying, let the stall open and let it cool for later use
9.
The dough has been kneaded after 10 minutes
10.
Add pine nuts and knead for 2 minutes
11.
Pour 30g corn oil and knead for 10 minutes
12.
The film can be pulled out (expansion stage), fermented to 2 times the size
13.
Take out the fermented dough to exhaust
14.
Divide into 3 parts
15.
Knead into dough of the same size and length
16.
Then weave it into 3 strands, pinch both ends tightly, and roll it up
17.
Put it in the bread machine and make 2 rounds
18.
Ferment to 2 square feet
19.
Brush the surface with egg liquid and sprinkle some pine nuts. Bake for 40 minutes
20.
After baking, immediately remove the mold and let cool. Choose between slicing and dicing!