Matcha Souffle Briquettes
by Fei Er loves food
Favorite
Difficulty
Hard
Time
2h
Serving
2
Matcha-controlled favorite
1. First make the middle seed part, put the high powder, sugar and yeast into the cook machine
2. Pour milk and whipped cream
3. Stir it into a smooth dough and put it in the fermentation box
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 type dough into small pieces, put sugar, milk powder, salt, egg liquid, yeast
6. Stir until it expands, add butter
7. Continue to stir until fully expanded
8. Knead into a smooth dough at room temperature 25-28 degrees, and carry out a fermentation
9. Start to make matcha milk puffs, the butter is softened at room temperature to a state that can be easily pressed out, add powdered sugar and mix well, add egg liquid and mix well in two times
10. Add milk powder and matcha powder
11. Press and mix evenly, freeze for 10 minutes
12. Divide the milk pastry 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 fermented dough into 5 equal parts and let it relax for 15 minutes
14. Take a dough and roll it out into a rectangle, and put the milk crisp on it
15. Roll it up from top to bottom, and rub it a little longer
16. Put it into the mold, spray a layer of mist on the surface, sprinkle with cheese powder or coconut paste
17. Ferment to a full mold in an environment with a temperature of 35 degrees and a humidity of 80%, and cut it from the middle with scissors
18. Put it into the preheated oven, add to 160 degrees, lower to 180 degrees, and bake for about 40 minutes
19. After the color is satisfied, the tin foil on the back cover
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. The dough has a large water content and the bread that comes out is softer.
3. The degree of water absorption of flour is different, 20 grams of milk can be reserved when making medium-type dough, and whether to add it is determined according to the state of the dough
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