Matcha Orio Cheese Soft European
A touch of green will delight our mood. The taste impact from Matcha Orio Cheese Soft Europe is waiting for you~
Step 1 . High flour 450, granulated sugar 60, salt 4, matcha tea powder 12, fresh yeast 14, old flour 150, milk 240, butter 40, split into 18 pieces (50/piece), beat until the gluten is 80%, add butter, and beat at low speed until the glove film is kneaded.
Step 2 . After the dough is formed, put it into the starter box for fermentation. The temperature is 28. Humidity is 70. You can adjust the temperature and humidity after it is put into the furnace. After about 40 minutes, take it out and divide it into small circles.
Step 3 . Divide into 50g of dough. This formula is 18 small doughs. Relax at room temperature for 20 minutes and then wrap the filling for shaping.
Step 4 . Formula of Oreo cheese filling: 250g cheese, 50g sugar, 50g light cream, 15g crushed Oreo, 60g, about 20g per serving.
Step 5 . Slack the dough flat, thin around and thick in the middle, and wrap the filling with a method similar to wrapping buns. Enter the fermentation tank again and take it out after about 30 to 40 minutes.
Step 6 . After spraying water on the surface, press the Oreo biscuit in the middle and cover it with an oilcloth to avoid staining and adhesion with the baking tray that covers it. After covering the oilcloth, press a baking tray to achieve the flat effect after baking.
Step 7 . The COBIK C60 oven is heated to 160 and then 170 for 15 minutes. This is the effect of opening the oilcloth after it is out of the oven. The color is very bright green.
Step 8 . Cut it in half and taste it. The filling, the crisp Oreo on the surface and the fragrance of matcha make it ready for yourself in the morning.
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