Matcha Whipped Cream Toast
1.
First, the county mixes the Chinese materials into a dough. The water should be warm and warm. The dough does not need to be repeatedly kneaded, as long as the mixture is evenly mixed. Put it in a basin and put it on a plastic wrap. It will be fermented in a cold storage for about one night. The specific time is 17-42 hours. can
2.
After the dough has been fermented overnight, take it out and warm it up at room temperature for 1 minute. Prepare all the ingredients for the main dough
3.
Cut the fermented dough directly into small pieces and put it in the bread bucket
4.
Put all the ingredients except butter in the main dough and start the kneading function of the bread machine for 30 minutes
5.
After kneading the dough, put the butter in the main dough, which should be softened at room temperature, and continue to knead for 13 minutes
6.
The kneaded dough is weighed electronically and divided into six portions (I made two three-peak toasts)
Cover with plastic wrap and let relax for about 20 minutes
7.
The loosened dough is ready to be shaped. Place the dough on the chopping board (if you stick your hands, sprinkle a thin surface, don’t sprinkle too much)
Use a rolling pin to gently roll the dough into an oval shape, fold the top and bottom dough in the middle, then rotate it 90 degrees and roll it out vertically, and just roll it up.
8.
Put all six pieces of dough into the toast box after following step 7
9.
Put the toast box in the oven (unplugged), put a pot of hot water, carry out the second fermentation for about 1 hour, and send it to 8 minutes full of the toast box
10.
Preheat the oven at 180 degrees and bake for 35 minutes
Cover with tin foil in about 5 minutes to avoid over-coloring. The color of the finished product is better. I used Wakatake matcha powder made in Japan. The color of the matcha powder made in China is not green and does not look good.
Tips:
This is a very light toast, suitable for those who do not like sweets. The sugar content is not high and the matcha powder is also a bit bitter, so the finished product has a very light taste. It is especially suitable for slicing to make sandwiches or smearing condensed milk with chocolate sauce. . It can be seen from the picture that the texture of the bread is relatively delicate, and the drawing is very good, and it feels particularly soft in the mouth. If you like to eat that kind of chewy bread, this style is not suitable. The addition of whipped cream improves the soft and waxy taste very well, but the content is not much, so there is no need to worry about getting fat. This toast uses the medium seed method. Fermentation is relatively slow in winter. It is especially suitable for the medium seed method. It can be refrigerated and fermented overnight, and the time is well controlled. The middle seed method can delay the aging speed of the toast, and it will not harden even if it is placed for 2.3 days, and it will still be very soft and waxy.
ps: The weight can make two 450g toast boxes
