When the red beans are used up, then make a matcha cranberry toast~ Matcha is slightly bitter, cranberry is sweet and sour, just to neutralize the bitterness of the green barley. Breakfast, then a cup of milk, two pieces of matcha cranberry toast, a good partner! In the afternoon, make a cup of tea and two pieces of matcha cranberry bread, another cozy afternoon tea time!
Put all the ingredients (except butter and cranberry) into the chef's machine or bread machine in the order of liquid, yeast, and powder. After the basic expansion stage, add butter and continue to pour out the film.
Do the toast must be in the stage of complete expansion, both the glove film, such a toast can be supported, soft and chewy!
Roll the dough out of the film into a circle and put it into the pot. You can put some oil in the pot for convenient removal. Then cover the plastic wrap and place it in a warm place and ferment it to at least twice as large.
At the end of the fermentation, I spent about an hour on the balcony. Pressing the finger hole did not retract and the fermentation was in place.
Remove the dough and divide it into three equal parts. The spheronization is relaxed for 10-15 minutes.
Knead the dough into a rectangle! Sprinkle with cranberry, gently press it and roll it up from top to bottom.
Into the toast box, the fermentation is full eight minutes, I use the oven fermentation mode and put a cup of hot water. About an hour and a half. Then the oven is preheated at 175 degrees.
The toast is covered. Under the oven, fire up and down 175 degrees for 30 minutes. Immediately release the cold and let go.
After completely letting cool, you can slice it~
Cranberry I was soaked in rum in advance, use the kitchen paper to absorb moisture before use!