The formula comes from the well-known bread staff in Taiwan - Wu Keji, this is a kind of matcha red bean toast. I made this formula twice. The first time I didn't pay attention to the noodles and one hair, the temperature was high, the toast was not tall, but the taste was still very soft and delicious, and then I did it a second time. I did it very seriously, so it was normal, but because I wanted to make a sandwich, I didn’t add honey. I think the article that bakes is very reasonable. Toast is a bread with unlimited possibilities. It can be mixed with delicious food. It can be spread with delicious jam, even if it is tasted directly. Matcha red bean toast is the Changsheng army of the toast list. The slightly bitter matcha is paired with sweet red beans, which is bitter and sweet, full of aroma and authentic Japanese flavor. The formula is a quantity of 450 grams of toast mold. Please see tips before making!
In addition to butter, salt, all materials to the expansion, add butter, salt to the full. Divided into two, one can be slightly smaller, add 5 grams of matcha powder and mix well.
Fermented to about twice as large as 28 degrees after spheronization. Put it into the air-conditioned room for fermentation in summer
The dough after the base fermentation was vented, and after being rounded again, it was allowed to relax for 10 to 15 minutes.
The white dough is cleaved into rectangular pieces that are slightly narrower than the toast mold.
Matcha slices work the same way.
The white dough is covered with honey red beans.
Stack the matcha slices on the white noodles and squeeze them all around.
Pinch and close the mouth.
Put the mouth down and put it into the mold.
The final fermentation was carried out in a warm humid place of about 38 degrees. The finger presses the dough and slowly rebounds, that is, the fermentation is completed. The fermented toast surface should be very smooth, slightly elastic and not sticky. It's not smooth, it's sticky.
In the preheated 180 degree oven, the lower layer is fired for 35 minutes. Firepower time is adjusted according to your own oven.
10 minutes, the height is basically fixed, the surface is colored, you can cover the tin foil.
After the furnace is shaken, the mold is released, and the grilled net is cooled to the hand temperature and sealed.
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Broken Mind 1: If you want the toast to grow taller, you must pull out the film, but the film should not be too thin. If it is too thin, there will be no tension. If it is thin, it will not break easily. This is a good dough. 2: When handling, apply a little oil on the rolling pin, otherwise it will stick. If it is too sticky, you can use a little hand powder. Note that no matter whether it is oil or hand powder, it can't be too much. It will affect the final finished tissue. 3: The first fermentation is best at about 28 degrees, the second fermentation temperature is about 38 degrees, and never more than 40 degrees. In the summer, the air-conditioned room is fermented. 4: Don't be too barbaric. 5: This toast has a relatively high water content. If you are a newbie, don't be greedy and pour all the water into it. Reserve some, and add it while you are. 6: I used the post-salt method for this toast, so the salt is added with the butter. In fact, the salt can be added later, as long as the sputum is even.