Soft European bread with Matcha and cheese recipe-Chinese Food-best chinese food recipes-cooking food

Soft European bread with Matcha and cheese

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Many people say their bread is not good. After baking, the surface will be very hard. For European bread, it's better not to use the direct method. Then the bread you make has low moisture content. It's sure that the skin will be very hard. Today's soft European bread is a combination of Chinese and western. It's more in line with the taste of Chinese people. It's neither as sweet as sweet bread, nor as tasteless as French stick. There are two secrets to making delicious bread - one is to choose the right flour. Flour needs to choose the flour specially made for bread in order to have that taste. The ratio of professional bread flour and common high gluten flour is not the same. If you want to find a high gluten flour, you can't get the ideal effect easily. I always use Zhongyu bread flour here. This is my occasional off-line bakery. I asked the master there. It's very easy to use. Second, we must use yeast. After 1224 hours of low-temperature fermentation, bread with water content of more than 70% is more delicious. It has a large water content. It will definitely be compared

Cooking ingredients

wheat flour for Zhongyu bread:300g

Cooking Steps

Step1:Now we make yeast head. Put 100g dry powder in stainless steel basin. Weigh out 100g water and add 1g yeast powder to mix well. Add flour in several times. Mix well with chopsticks. Cover with plastic film. Ferment at room temperature. A lot of bubbles appear and slightly sour taste, and then refrigerate overnight. I usually make my yeast at night. I use it the next mornin

Step2:In addition to butter, put all the ingredients of the main dough, including the yeast made the night before, into the toaster and knead for 15 minutes. Then add the softened butter and continue to knead until the mask is rubbed. (it's ok if the film doesn't come out. At least knead it to the expansion stage). In fact, this time I knead it by hand. I began to use the bread machine to make a ball. Then I took it out and kneaded the film by hand. I felt that the kneading by hand was better and faster. Let's talk about a hand kneading method - put all the materials into the basin. Add milk in several times. Mix them evenly with chopsticks or silica gel scraper. Turn the basin with one hand and rub it with fist.

Step3:After rubbing the film, cover it with fresh-keeping film for the first fermentation, which is 2.5 times larger.

Step4:This is the time to make stuffing. It's OK to cut the cheese into small pieces. It's OK to smooth it with the hand eggbeater. Mix all other materials together.

Step5:Honey beans are sweet. You don't need to add sugar.

Step6:Fermented dough. Evenly divide into 8 parts. If you want to make it bigger, divide it into 6 parts.

Step7:Take a dough and roll it into a round cake. Gently exhaust the air. It doesn't need to be too clean. Wrap it into the stuffing. Take two sides and pinch them together. It's the same as sugar wrap.

Step8:As shown in the figure, there are many trigonometry methods. You can go to see Du Niang at ordinary times. Remember to pinch it. Otherwise your bag will burst.

Step9:Put them all on the baking tray with oilcloth. Cover with plastic wrap and ferment at room temperature to twice the size. It can also be put into the oven for fermentation.

Step10:After the second fermentation, sprinkle a layer of dry powder. The mesh screen must be higher. Shake gently. Too low flour will form a lump. Sprinkle a thin layer of flour. Then use the blade to cut the lines. If there is no blade, use a sharp knife. When cutting, use a knife to shape. Do not pull back and forth like a big saw. Such lines will not look good.