Matcha caterpillar butter bread, fresh Matcha, sweet cream, delicious but not greasy, one at a time is not enjoyable!
Today, I made a classic childhood bread, using Polish leaven, which is explosive, super soft as a whole, fresh tea with sweet cream, delicious and not greasy, one at a time!1. Different brands of flour have different water absorbency. According to the water absorbency of flour, flour and water can be added as appropriate.2. The baking time can be adjusted according to your oven temper.3. After the baking surface is colored, cover it with a piece of tinfoil to prevent the surface from being too burnt.4. Mata powder is oil-soluble and needs oil to boil well. If water is used, it needs boiling water and high-speed stirring to boil well.
Step 1 . We prepared the Polish seed yeast head in advance, mixing 100g of high-gluten flour, 100g of water and 1g of yeast together until there is no dry powder. Fermentation lasts 3-4 hours at room temperature of about 25 ℃, and expands to 3-4 times the size. There will be many small bubbles on the surface, and there are many reticular pores in the internal tissue. It doesn't smell sour, so it's ready.
Step 2 . Then make the main dough. First mix 260 grams of high-gluten flour, 45 grams of white granulated sugar, 4 grams of salt, and 4 grams of yeast.
Step 3 . Add Polish seed yeast, 100 grams of milk and 1 egg (55 grams), put them together and put them on the cooking machine to start mixing.
Step 4 . Stir for about 7-10 minutes, stir the thick film, add 25 grams of salt-free butter softened at room temperature, and continue to stir.
Step 5 . After about 12-15 minutes of mixing, you should be able to knead a thin glove film.
Step 6 . Take out the dough, evenly divide it into 2 portions, and wrap one portion of the original dough with a plastic wrap. Fermentation at room temperature 25 ℃ to 2 times.
Step 7 . 6 grams of tea powder and 6 grams of vegetable oil, stir until the color is uniform.
Step 8 . Add the matcha paste into a portion of dough, and put it into a blender to mix.
Step 9 . Stir until the color is uniform.
Step 10 . Wrap with plastic wrap and ferment at 25 ℃.
Step 11 . About 1-2 hours of fermentation, to twice the size.
Step 12 . Take out 2 fermented dough, and divide them into 4, a total of 8 small dough.
Step 13 . Wrap the plastic wrap after kneading, and relax for 5 minutes.
Step 14 . Take a dough and roll it into a tongue shape.
Step 15 . Fold both sides inward.
Step 16 . Then fold the two sides tightly.
Step 17 . Finally, put it on the baking tray.
Step 18 . All dough shall be operated once and put into the oven for secondary fermentation. The temperature of the oven is 35 ℃, the humidity is 80 ℃, and the fermentation time is 40-60 minutes to 1.5-2 times (note: put a bowl of hot water in the oven to help the fermentation).
Step 19 . While the dough is fermenting, let's make Cassida sauce. Put 20 grams of water, 20 grams of saltless butter, and 20 grams of white sugar together and boil until slightly boiling.
Step 20 . Then add 25g of low-gluten flour, turn off the heat and mix with a scraper to form a uniform batter.
Step 21 . After the batter is slightly cool, add 30g of egg liquid at normal temperature in three times, and then add egg liquid after mixing each time.
Step 22 . Mix until it is smooth.
Step 23 . Then put it into a decorative bag for standby.
Step 24 . Take out the fermented bread, brush a layer of egg liquid on the surface of the original bread, squeeze the prepared Kastar sauce, and then put it into the preheated oven.
Step 25 . Preheat the oven to 170 ℃, and then put bread into the oven to bake for about 17-20 minutes (pay attention to color the surface and cover it with a piece of tin foil during baking to prevent the surface from being too burnt.)
Step 26 . Bake it, take it out and put it until it is completely cool, and cut it in the middle.
Step 27 . But don't cut it off. (Note: If there is residual temperature, the cream will melt.)
Step 28 . 220 grams of light cream and 20 grams of white granulated sugar, whisk them to 9 portions of hard foam, and put them into a decorative bag for standby.
Step 29 . Squeeze the cream in the middle.
Step 30 . Finally, sprinkle a layer of sugar powder to decorate it.
Step 31 . A classic childhood snack, caterpillar butter bread, complete O
Step 32 . Fresh Matcha with sweet cream, delicious but not greasy, one at a time!
Step 33 . Soft and elastic, sweet in the mouth, delicious to bursting.
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