Chinese Food
Sweet potato soft European bag with Matcha
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It's a delicious European bag. It has a fresh touch of green. The q-pop soft glutinous of cassava. The dried fruit brings a unique aroma after baking. The taste of tea with the fragrance of the entrance is mixed with the q-sense of cassava. The unique sweet taste of the dried fruit. It's delicious. Don't forget - this formula is the soft European bag component of six cassava.
Cooking ingredients
Cooking Steps
Step1:Mix 300g high gluten flour, 75g whole wheat flour, 85g whole egg liquid, 192ml pure water, 30g butter, 55g sugar, 5g salt, 4.5g high sugar resistant yeast and 10g Isuzu Matcha powder into glove film. As shown in Figure
Step2:The dough is round. Put it into a container and cover with a plastic wrap to ferment at room temperature to 2-2.5 times the size.
Step3:Put 166g of glutinous rice powder, 48g of clear noodles, 70g of fine sugar, 270ml of pure milk and 24g of liquid butter into the container, mix well and sieve twice. Cover the sifted batter with plastic wrap and steam for 40 to 60 minutes. Steam.
Step4:Stir the steamed yams slightly.
Step5:Knead the cassava on the table to form a smooth dough. Divide it into six equal parts.
Step6:Fermented dough. Put some dry powder into the dough with your fingers. The face will not shrink or collapse.
Step7:Take out the fermented dough and move it to the chopping board. Exhaust it by hand and divide it into six equal parts.
Step8:The cut dough is round. Cover with plastic wrap and let stand for 20 minutes.
Step9:Take out the loose dough and roll it to a rectangle. Also roll the sweet potato dough to a rectangle. The surface of the mashed potato flour is covered on the surface of the Matcha flou
Step10:Sprinkle 5g of brown sugar powder, 20g of molasses free red beans, 6.5g of raisins, 6.5g of cranberries, 6.5g of dried jujube slices and 5g of brown sugar powder.
Step11:Roll it up. Roll it up to the shape of an olive.
Step12:Put it in a nonstick baking tray.
Step13:After shaping, it can be fermented again. It can be fermented in the fermentor or in the oven. I choose the oven to ferment. Put the same bowl of hot water into the oven. Ferment the bread germ to twice the size. Fermentation environment - temperature 38 degrees. Humidity 75%.
Step14:Fermented bread germ. At this time, the oven is preheated 170 degrees up and down.
Step15:Sift a thin layer of high gluten flour on the surface. Use a sharp knife to cut out the pattern you like.
Step16:Put the bread embryo into a fully preheated oven for baking. Bake - 150 degrees. Bake for 23 to 30 minutes. Bake for 10 minutes and cover the foil to avoid over coloring.
Step17:Mashed tea, mashed potatoes and soft European bags are ou
Step18:Take a bite and leave it fragran
Step19:A cup of Matcha on a sunny afternoo
Cooking tips:1. The dough and flour have different adsorption. Adjust the liquid volume according to the flour state when kneading. Reserve 30m pure milk. If the dough is dry, add a small amount of liquid. Do not add it all at once. The dough is wet as a whole. Be sure to knead until it leaves the film. Don't overferment the dough. Don't overferment the second hair. Be sure to watch it. 2. Yam. Steamed Yam will be sticky when kneading dough. You can wear baking gloves. It will be very easy to do so. 3. Stuffing. You can choose according to your own preference. You can also match according to the existing ingredients. Brown sugar powder. Brown sugar - low gluten flour. 2-1. 4. Baking. The recipe temperature is suitable for my oven. When baking, you can bake it according to the temperature of your oven. Be sure to bake it well. There are skills in making delicious dishes.
