Matcha Red Bean Toast
by Michael Ann
Favorite
Difficulty
Easy
Time
30m
Serving
2
Matcha red bean toast
1. Yeast is dissolved in water and set aside.
2. So pour the dry ingredients into the mixing tank and stir a little with chopsticks.
3. Pour the wet materials except butter, salt and red beans into the mixing tank and knead to the expansion stage.
4. Add butter and salt and knead until the dough can pull out a smooth film.
5. Dough at the completion stage.
6. Take out the kneaded dough and put it on a baking tray brushed with butter in advance, and leave it for 60 minutes.
7. Take it out and turn it over for another 30 minutes to ferment. Proof until it is twice the original volume.
8. The fermented dough is patted and exhausted, divided into 250 g/piece dough, rounded, and relaxed for 20 minutes at room temperature.
9. Roll out the dough.
10. Wrap 25 grams of sweet red beans and roll up and relax for 20 minutes.
11. Roll out the dough, wrap in 25 grams of sweet red beans, and roll it into a cylinder.
12. Put it in a toast box and let it ferment for 60 minutes.
13. Preheat the oven in advance, put it into the oven, up and down, 190 degrees, bake for 25-28 minutes. Brush a thin layer of butter after baking.
Tips:1. Do not pour all the water in at one time, leave a little, and see the state of the dough.
2. The temperature of the dough is high. Sprinkle some hand powder or a little butter to prevent stickiness during operation, but not too much, which will affect the finished product.
3. Shake once out of the oven to prevent retraction.
4. There is a slight temperature difference between different ovens, please adjust by yourself.
5. This formula is for a large corrugated toast box of 450 grams.
