Chinese Food
Bicolor toast
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One more color, one more choice, one toast, two choices. Let my breakfast be colorful and full of positive energy. This kind of tea powder for toast uses ordinary Yuzhi Bailian. The face value of toast is OK. Of course, it can also be adjusted according to personal preferences. In toast, I usually bring some light cream. Of course, if I don't like it very much at home, I can change it into milk or condensed milk. To change into milk, I need to reduce a few grams properly. Light cream is a little thicker than milk. -
Cooking ingredients
Cooking Steps
Step1:The first step is to prepare all the ingredients. Weigh them for use.
Step2:All ingredients except butter and tea powder are put into the barrel of the bread machine. (liquid materials are put into the barrel first) the bread machine directly sets IMAX program once. Without this option, the bread machine can set and flour program for 20 minutes.
Step3:When the IMAX program is over, take out the dough and cut it into small pieces with scissors. At the same time, put the softened butter into the bread bucket. Then set up an iMix program again.
Step4:When the second IMAX program is about 15 minutes, pause the program. Take out the kneaded dough and pull out the film strong and tough enough. It's not easy to break. The dough is OK. Then they are divided into two parts.
Step5:Then, simply fold one of the dough into a round shape, put it into a basin, cover it with plastic film for a fermentation, cut the other into small pieces again and put it back into the bread maker. Add tea powder and a little milk. Continue to start the program. (milk and Matcha powder can also be stirred evenly in advance
Step6:The dough is about twice the size before fermentation. (dip a finger with a little flour and insert a hole. There is no shrinkage around the hole. The dough is fermented.
Step7:Gently press the fermented dough to exhaust. Cover with plastic film and let it rest for 20 minutes.
Step8:Take a dough and simply arrange it into a long oval shape. Then roll it out. (if there are bubbles, pat them off directly
Step9:Turn it over. Roll it up from top to bottom.
Step10:The dough of Matcha is also rolled long, turned over and rolled up from top to bottom.
Step11:Cover the two dough again. Relax for 10 minutes.
Step12:Relax. Take a roll of dough and gently roll it out again.
Step13:Turn it upside down. Roll it up from top to bottom. Pinch it tightly.
Step14:Roll the dough of Matcha with the method and put it into the toast box. Put it into the oven for secondary fermentation. Prepare a bowl of hot water in the oven.
Step15:Ferment until it is eight minutes full, then take it out. Start to heat the oven up and down for 160 degrees.
Step16:Put the toast box into the preheated oven. Bake the middle and lower layers for about 35 minutes. (temperature time is for reference only. Each oven is different
Step17:After baking, take out the mould immediately, shake the mould, and then put it on the air rack to dry it to the hand temperature, and then seal it for preservation.
Step18:Finished product phot
Step19:Finished product phot
Step20:Finished product phot
Cooking tips:1. Flour brands are different. Water absorption is also different. The liquid is adjusted according to the dough state. 2. The brand and material of the toast box are different. The baking time needs to be adjusted according to the baking conditions. 3. This formula is the proportion of 450g toast. There are skills in making delicious dishes.
