Matcha Walnut Cranberry Soft European
by Redmi Lok
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Put milk, sugar, salt, eggs, high-gluten flour, matcha powder, and yeast in the bread bucket.
2. Stir with chopsticks until there is no dry powder.
3. 20 minutes after starting the kneading program, put in butter, start the kneading program again for 20 minutes, and start the low-temperature fermentation program after kneading the noodles.
4. After the dough has fermented to 2.5 times its size, take out the dough and vent, divide the dough, and let it rest for 15 minutes. Take one portion of the dough, roll out a rectangular dough slice, put walnuts and dried cranberries, wrap it, and pinch the joints tightly.
5. Roll into the shape shown in the picture.
6. Place them in a baking dish lined with tin foil.
7. Place it in a humid and warm place for secondary fermentation.
8. After the fermentation is satisfied, preheat the oven at 180, and sift dry flour on the surface of the green bread.
9. Put the baking tray with the raw bread into the middle of the preheated oven, bake at 180 degrees for 20 minutes, and cover it with tin foil on the way.
10. When the time is up, it will be baked immediately, and when it is aired to hand temperature, it will be stored in bags.
11. Finished product.
12. Finished product.
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