1. First, make the middle seed part, and put the high powder, sugar and yeast into the chef's machine.
2. Pour milk and whipped cream.
3. Pour milk and whipped cream.
4. Refrigerate for 17 hours, or ferment at room temperature for 2 hours and then refrigerate for 12 hours, torn apart into a honeycomb shape.
5. Cut the medium dough into small pieces and put it into the cook machine, add sugar, milk powder, salt, egg liquid, and yeast.
6. Stir until extended, add butter.
7. Continue to stir until fully expanded.
8. Knead the dough into a smooth dough at room temperature of 25-28 degrees, and carry out a fermentation.
9. Begin to make matcha milk puffs. The butter is softened at room temperature to a state that can be easily pressed out. Add the powdered sugar and mix well, and add egg liquid and mix well.
10. Add milk powder and matcha powder.
11. Press and mix evenly and freeze for 10 minutes.
12. Divide the soufflé into 5 equal parts, sandwich them between two layers of oiled paper, roll out into thin slices and freeze for later use.
13. Divide the soufflé into 5 equal parts, sandwich them between two layers of oiled paper, roll out into thin slices and freeze for later use.
14. Take a dough and roll it out into a rectangle, and put the milk crisp on it.
15. Take a dough and roll it out into a rectangle, and put the milk crisp on it.
16. Put it into the mold, spray water on the surface, and sprinkle with cheese powder or coconut paste.
17. Put it into the mold, spray water on the surface, and sprinkle with cheese powder or coconut paste.
18. Put it into the preheated oven, heat up to 160 degrees, lower the heat to 180 degrees, and bake for about 40 minutes.
19. Remember to cover the tin foil when you are satisfied with the coloring.
Tips:1. The article uses an ancient cake mold with a size of 18cm*18cm*6cm. This formula is suitable for shorter and wider molds. The amount of material can be converted according to the mold used.
2. The 100% middle seeding method is used in the article, and the dough has a large water content, and the bread that comes out is softer.
3. The degree of water absorption of the flour is different, and 20 grams of milk can be reserved when making the medium type dough, and it is determined whether to add it according to the state of the dough.
