Panda Toast
1.
Weigh the materials separately for use
2.
The yeast is soaked in water for a while, about 2 minutes, and it will dissolve after a few shakes.
3.
Pour in flour, sugar, and salt in turn
4.
Use chopsticks to stir into flocculent
5.
Pour the chopping board and start to knead the dough, push and pull the dough
6.
The dough is smooth, you can pull out a large piece of film, but add softened butter when it is easy to break
7.
Knead and beat until smooth and elastic
8.
Take half of the dough
9.
Divide one of the dough into two, add bamboo charcoal powder to one portion, and knead well
10.
Add matcha powder to the other portion and knead well
11.
Put the three doughs separately and ferment them with plastic wrap
12.
After the first shot is over, the white dough is divided into 3 parts: 156g, 50g, 40g; bamboo charcoal dough is divided into 5 parts: 10g, 25g, 25g, 30g, 30g; matcha dough is divided into 2 servings: 43 grams, 75 grams.
13.
Take 50 grams of white dough and roll it into a long strip, which is similar to the bottom of the mold. Take 10 grams of black dough, roll the long strip and place it in the middle
14.
Take 40 grams of white dough and use it as a panda's nose. Roll out a long strip and cover it on the dough in step 13.
15.
Take 2 pieces of black dough, 25 grams, and knead a long strip to form the eyes of the panda. Place it on the dough in step 14.
16.
Take 156 grams of white dough, roll it into a crust, wrap the dough of step 15 and close it down. Remember the direction. Take another 2 servings of 30 grams of black dough and use them as panda ears, rub the strips on top; rub the strips of 43 grams of matcha dough and place them between the ears
17.
Roll out 75 grams of matcha dough, put it on top of the dough from step 16, and put it in the Yangchen pink 2 pound fruit stick toast box, cover with plastic wrap for secondary fermentation
18.
Preheat the oven 20 minutes in advance, and fire up and down 180°
19.
After the second shot is over, remove the plastic wrap and prepare to bake in the oven
20.
Keep the temperature of the oven up and down at 180° for 40 minutes
21.
Put it on the lower level of the oven, bake it, bake it until the bread is colored, and it is ready to be out of the oven. If the temperature is too high in the middle and the color is deep, you can slightly lower the temperature to 175°.
Tips:
1. Yeast and water are dissolved in advance, so that yeast particles will not be seen when kneading the dough;
2. Rub the dough to absorb water and produce gluten;
3. Butter is softened rather than melted;
4. If there is no bamboo charcoal powder, it can be replaced by cocoa powder or a little food coloring;
5. Dough grams, oven temperature and time are for reference only, please adjust according to your actual situation;
6. Be careful not to be crooked during the second shot. If crooked, you will be like me, a chatting panda. Haha~~