Chinese Food
Two color Matcha toast
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Making a Matcha toast in summer gives you a refreshing feeling. Use direct method. Just knead it in place. It's as soft as before.
Cooking ingredients
Cooking Steps
Step1:Put all ingredients except butter and Matcha into the chef's machine and knead for 10 minutes, then add butter and knead for 20 minutes until the glove film is rubbed out.
Step2:Knead and ferment.
Step3:Now the room temperature is more than 30 minutes. If you don't retract or collapse, you're ready to ferment.
Step4:After exhausting, divide into 2 parts. Mix the Matcha with hot water evenly. Add a portion of dough to the Matcha mixture and knead well.
Step5:Knead the wrap and relax for 15 minutes.
Step6:Roll them out into rectangles. The size of Matcha is smaller.
Step7:Put the Matcha dough on the regular dough.
Step8:Roll up. Tighten the interface and both ends.
Step9:Put it in the toaster for secondary fermentation.
Step10:Ferment to 8 minutes. Cover for another 10 minutes or so until there is resistance when the cover is pulled open.
Step11:Preheat the oven. 160 ℃ for 35 minutes. It shall be back buckled and demoulded immediately after being discharged from the furnace. Dry to hand temperature and seal.
Step12:Slice.
Step13:It's fresh.
Cooking tips:Do not add all the water at one time. Reserve some to see the water absorption of flour. There are skills in making delicious dishes.
