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1. This matcha soft bread, in addition to the simple powdered buns on the surface, the classic is the genmaicha inset...you generally cannot refuse it.
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2. Let's make a simple noodle first: Melt 5 grams of maltose with warm water. (I won’t say much about the advantages of adding a small amount of maltose to the flour. It was explained by the teacher when I was attending a class at Le Cordon Bleu in France.)
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3. Add 1 gram of yeast and mix well.
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4. This is the queen flour I use, and other brands have different water absorption. Appropriate increase or decrease depending on the state... Add 50 grams of flour and stir. Ferment at room temperature for about 1 hour.
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5. The fermented seed noodles and the main dough materials are all poured into the mixing tank of the cook machine (yeast and salt are open)... Firstly, the speed is low until the dry flour is not visible, and then the speed is medium to the firm expansion state...
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6. At medium speed... a little film appears.
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7. Look at the state and knead it at high speed for 1-2 minutes until the film (use your fingers to hold the edge of the hole smooth and strong).
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8. Cover the kneaded dough with plastic wrap and carry out the first fermentation. Normal temperature in winter is about 60-80 minutes.
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9. To check the status, you can rub a hole with your fingers. It is ok if you don't shrink or collapse, or you can pull up the bottom of the dough with your hands like I did, and you can see the holes and the drawing state.
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10. Then gather it up, and move the once-spread dough to the kneading pad.
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11. Cut into thirds on average.
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12. Pat a little hand powder on the palm to prevent sticking, fold each dough in half, pat gently to exhaust, cover with plastic wrap or let a cotton cloth relax for 15 minutes for later use...
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13. Take advantage of this time to make the brown rice tea bean paste filling. Prepare this bean paste in advance.
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14. Put the melted butter and white bean paste into a container.
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15. Pour in brown rice and matcha powder.
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16. Use a spatula to mix thoroughly. Divide equally into thirds.
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17. You can put nuts and preserved fruits in each serving as you like... I personally like Oreo cookies and cranberries. Don't make too much small amount.
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18. Wrap it and knead it into a circle. …The genmai matcha filling is ready.
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19. Put it into the loose matcha bread dough in step 12...
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20. Close...
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21. The front side is facing up as shown in the figure. Put it in the oven and increase the humidity in the oven by at least 75% with hot water for the second fermentation. The state of the fermented dough is about twice the original.
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22. The surface of the fermented dough is sprinkled with a little high powder. Friends who like European-style bread can use a sharp knife to lightly make a few knives on the surface to make a look that they like.
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23. Preheat the oven in advance to 190 degrees and fire up and down for 10 minutes. Put the bread pan into the middle layer and heat it up and down at 180 degrees for about 25 minutes.
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24. Out of the oven... Try to remove the bread from the baking tray as soon as possible after it is out of the oven.
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25. Friends who like the taste of matcha! A small amount of matcha powder can be sieved on the surface.
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26. Cut it hot, the brown rice and matcha filling will flow!
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27. Matcha bread embryo and brown rice matcha inset, this matcha soft bread is really delicious.
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28. Overnight at room temperature...If the weather is relatively cold, it is recommended to heat up the bread overnight for a better taste.
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Tips:Instant noodles
I invented it to save time and increase the taste...inspired by laziness
Each oven of a different brand will have a temperature difference, each individual's production method will be different, and the water absorption of the flour will also be different. Don't smash the recipe, it is recommended to reserve 6 to 10 grams of liquid Seeing the state gradually increase, the state of this dough is very soft and sticky. If it is too dry, it is recommended to add another 5 to 10 grams of water. The final state is to knead out the film. As for the brown rice matcha, it is currently difficult to buy in China! This was brought directly by a friend from Japan. As a matcha-controller, I really like this special taste.
