Two-color Matcha Honey Bean Bread
1.
100g high-gluten flour, 25g low-gluten flour, 60g pure milk (increase or decrease according to the actual amount), 13g eggs, 25g condensed milk, 7.5g sugar, 1g salt, put all into the bread machine to mix, stir for ten minutes to pull out the thick film again Add yeast and softened butter and knead to the expansion stage
2.
Divide half of the dough and add matcha powder and knead well. The amount of matcha powder is determined by personal preference, I probably added 2g
3.
Cover the dough with plastic wrap and leave it in a warm and moist place to ferment to twice its size. I put the dough in a bowl and put it in a pot with warm water to ferment. When it is about to ferment, you can poke with your fingers in water and not collapse or shrink Can
4.
After the matcha dough is vented, it is divided into three parts and rounded. The white dough is vented and rounded. Cover with plastic wrap and relax for 15 minutes.
5.
Roll the matcha into a long strip and add an appropriate amount of honey beans. The joints must be pressed tightly. After the three strips are processed, roll the large white dough into thin slices.
6.
Put a matcha bag in the white dough and then put the second matcha dense beans, keeping all three matcha honey beans in the white dough.
7.
Put the seam down in the baking tray and cut twice with a knife. When cutting, be careful not to cut the inner crust. I accidentally cut it... the bread fermented to 1.5 times the size and brushed with egg wash ( My second post is a bit too big... Negative textbook)
8.
Preheat the oven at 170 degrees and bake for about 30 minutes. The surface is golden. After the bread cools, sprinkle with moisture-proof powdered sugar to decorate. I am at least twice fermented and turned into a big fat man haha, but it is really very delicious.
9.
Sprinkle with powdered sugar will make it beautiful
Tips:
Tips:
1. The amount of liquid in the dough can be reserved for 20g to be added flexibly, because the water absorption of each flour is slightly different
2. Don't knead the bread machine for too long. Overheating will cause the batter to ferment ahead of time, and the film can be pulled out during the expansion stage. No glove film is required.
3. This portion is small and suitable for small ovens. If you want to make more, you can double it.
4. If you owe a shot, don’t pass it, otherwise the second shot will be weak in the follow-up, so I look at the first shot that is relatively tight, and the fermentation is fast in hot weather
5. Because the bread machine takes a long time to knead, I use ice milk and yeast afterwards. The dough should be kneaded for more than 20 minutes. Don't knead for too long and check the condition of the dough at any time. Then your bread will fail
6. Different ovens can adjust the time and temperature by themselves
