Matcha Soft European Bag
1.
In addition to the stuffing, remember to put all the other materials into the bread machine first. [Water can be left and thrown away. According to the actual situation, the water absorption of each person's flour is different] The salt and yeast should be placed diagonally Or bury it in yeast flour.
2.
At the end of the kneading process, take out the dough into a smooth dough and ferment it in a larger container. [Put a little olive oil in the basin in advance to prevent sticking].
3.
At this time, the temperature is quite high. Fermentation at normal room temperature is fine. Cover with plastic wrap. If the oven has a fermentation function in a hurry, the fermented fingers can be pressed down without retracting or collapsing. Basically twice the size is OK.
4.
After the fermented dough is pressed and exhausted, it is divided into 6 portions. Each time I weigh it and divide the same amount to continue to round and exhaust, cover it with plastic wrap and let it stand for about 15 minutes.
5.
The stuffing is not absolute. What’s left at home? Today, I used taro stuffing. The toasted walnuts used to make bread last time also included raisins. [Other dried fruits and almond slices are fine] .
6.
Take one out of the proofed dough and roll it into an oval shape. The edges can be slightly thinner.
7.
Spread a layer of taro filling, directly squeeze it into a pancake shape with your hands, and gently place it on both sides, leaving a little space on both sides. When the roll is off, it is easier to make some and continue to spread the walnuts. The raisins are left for toast in the morning. The mixed shredded coconut stuffing is sprinkled on top.
8.
Start from the right and roll inward, rolling into an olive shape, and pinch tightly at the end.
9.
Uh huh, it's done.
10.
If you are afraid that you won't be able to make it, you can directly roll it into a round shape, put the fillings in order, and squeeze it in half. I think it is also very good-looking.
11.
Reshape them in order, and place them in a warm place for secondary fermentation until they are twice as large. Use a specially cut knife to make three cuts obliquely. [It is recommended that the cut is opened, and the filling is more tempting.] Sift the high-gluten flour .
12.
I use this kind of knife, and every search on the Internet is, if a few dollars doesn't work, just use the knife for trimming the eyebrows.
13.
Preheat the oven to 160 degrees and 170 degrees, and bake it for about 25 minutes. [The time is not absolute. Everyone’s oven power is different. Remember to observe the last ten minutes].
14.
If you don't like the taste of matcha, you can replace it with cocoa powder and watch it for yourself.
15.
Every time I make bread, I always bake it without lunch. It tastes good while it's hot, so I kill one at a stretch and start taking pictures.
16.
It was sliced and eaten at breakfast the next day. It was beautiful and full of food, which was good for the body.
17.
Life is like riding a roller coaster, with peaks and valleys, which means that whether it is good or bad at the moment, it is only temporary.
Tips:
Those who like food can follow my food WeChat: yuner6421! I share some food dynamics and practices every day. There are groups to join, boys don’t want it
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