Matcha Red Bean Toast [ms. Kong Teaches Cooking]

Matcha Red Bean Toast [ms. Kong Teaches Cooking]

1.
All ingredients except butter and salt are poured into the Greenle mute chef machine and the noodle bucket. (When I received the "Glingle Chef Machine" after the National Day holiday, the first impression was its stability and atmosphere. The net weight is 44 kg and the operation is basically a silent chef machine. It is also the first time to use, and the feeling of use is still very good. of.)

2. Put on the kneading bucket and use the matching kneading hook.

3.
Press the "head up button", the machine can be powered on.

4.
Turn on the 1st gear of the cook machine and stir. When the raw materials form a dough, switch to 3-4 gears and knead at a medium speed until the dough expands. Stop the cook machine to check the gluten of the dough. When the dough becomes smoother, you can pull out a thinner film, and the rupture is partially jagged. At this time, the dough is 80 gluten.

5. Add butter and salt.

6.
Turn on the cook machine, and knead the butter into the dough. At this time, the dough will be broken up again, and it will slowly form a dough after mixing. When the dough comes together again, the cook machine switches to 3-4 gears for medium speed kneading. Until the whole piece of dough sticks to the mixing hook, stop and check at this time.

7.
When the dough can be pulled out of a very thin film, fingerprints can be clearly seen through the film, and the hole will be smooth and jagged. The dough can be pulled out of thin and long strips without breaking easily. At this time, the dough has reached the fully expanded stage, which is 10% gluten.

8. Take out the dough and divide it into two evenly.

9.
Round one portion, cover with plastic wrap, and leave it in a warm place for a fermentation. Put the other portion in the mixing bowl again, add matcha powder and a few drops of water.

10. Turn on the 2nd gear of the cook machine and knead thoroughly, do not knead for too long to avoid gluten breakage.

11. When the green dough is completely kneaded, take it out and knead it, cover it with plastic wrap and ferment it once.

12.
When the dough has fermented to 1.5 times its size, poke it with your finger, and it won't rebound or shrink. Then press and knead the dough a few times on the panel to exhaust the air, and then cover it with plastic wrap and let it rest for 15 minutes.

13. Roll out the white dough and the green dough into a rectangle in turn. The width of the dough is slightly shorter than the length of the toast box, and the length of the dough is about 25 cm. (The green dough is smaller than the white dough, so that the white dough can completely cover the green dough.)

14.
The white dough is on the bottom, and then the green dough is covered, flattened sufficiently to make them fit, avoiding cavities.

15.
Spread a layer of red bean paste or honey beans on the matcha dough.

16. Roll up two more pieces of dough. (When you roll it, you should roll it tightly to expel the air around the red bean paste and avoid large pores in the finished product.)

17. Put it into the toast mold with its mouth down.

18. Cover the toast cover, put it in a warm and humid place for final fermentation, and send it to the mold to be 9 minutes full.

19. Turn on the top and bottom fire mode of the oven 10 minutes in advance, and preheat to 200 degrees. Put it in a toast box, and then lower the temperature to 180 degrees. The baking time is about 36 minutes. (Each oven is different, and there will be a slight temperature difference. You can find out the temperature of your own oven. The specific time temperature depends on your own oven.)

20. When the time is up, remove the oven immediately, pour out the toast, and let cool to hand temperature. (If you find that the skin color is not enough, just return to the oven and bake for a few minutes. But the overall time should not exceed 40 minutes, otherwise the skin will become very hard.)

21. Cut the toast and you can see the very beautiful green and white threads. The matcha has a tangy aroma, and the tissue is very soft. After cooling, it is packed in a sealed bag and stored at room temperature. The taste is still good the next day!