Matcha Honey Cheese Oubao, with a refreshing aroma of Matcha and silky cheese, complements each other.
With a gentle bite, the fragrant taste of matcha and the silky and delicate texture of honey cheese immediately bloomed in the mouth. The texture emits a rich milk aroma, as if a soft cloud is melting on the tip of the tongue. Its taste is silky and delicate, as if a gentle breeze brushed against its face. The sweetness and slight bitterness of matcha are intertwined, forming a unique balance that is intoxicating.1. If the oven cannot be divided into upper and lower temperatures, bake at 180 ℃ for about 15 minutes.2. Choose high-quality matcha powder to ensure the beautiful color and rich taste of the European bag.3. Store at room temperature after sealing, or freeze, do not refrigerate as bread may age easily.
Step 1 . First, mix 150g of warm milk and 4g of yeast together and let them stand for 5 minutes to activate the yeast.
Step 2 . First, sieve 260g of high gluten flour, 40g of low gluten flour, 20g of milk powder, and 10g of matcha powder to remove the large particles. Add 45 grams of white sugar and 2 grams of salt, and stir evenly.
Step 3 . Add milk mixture and 1 egg (55 grams) and start stirring.
Step 4 . First, stir at low speed until the dough is uniform, then turn to high speed until a thick film is formed. Add 30 grams of saltless butter softened at room temperature and continue stirring.
Step 5 . Stir until a thin film is formed, without the need for a particularly thin film.
Step 6 . Take it out and round the dough.
Step 7 . Wrap in cling film and ferment at room temperature to twice the size.
Step 8 . After fermenting to twice the size, insert a finger into the middle without collapsing or retracting.
Step 9 . Remove the dough and press to exhaust.
Step 10 . Divide evenly into 6 parts.
Step 11 . Organize and knead each dough into a round shape.
Step 12 . Cover with cling film and let it relax for 10 minutes.
Step 13 . Take 200g of honey red beans and 110g of room temperature softened cream cheese while the dough is loose, and mix well with a scraper.
Step 14 . Divide evenly into 6 portions and refrigerate for later use.
Step 15 . Take a loose dough and roll it thin and round.
Step 16 . Place a piece of honey cheese filling in the middle.
Step 17 . Close the mouth in a triangular pattern and pinch it tightly.
Step 18 . After each dough is prepared, arrange it on a baking tray, leaving some gaps between them.
Step 19 . Oven at 35 ℃, ferment to 1.5 times the size, and spray some water vapor every 10 minutes to increase humidity.
Step 20 . After fermentation, take it out and sprinkle a layer of flour.
Step 21 . Cut the pattern with a cutting knife.
Step 22 . The upper layer of the oven is 200 ℃ and the lower layer is 170 ℃. After preheating to the temperature, add the bread and bake for 15 minutes. During the 5-minute process, place a piece of tin foil on the upper layer to prevent surface discoloration.
Step 23 . After baking, let cool, seal, and store at room temperature, or freeze.
Step 24 . Matcha Honey Cheese Oubao, complete O
Step 25 . Mix fresh matcha and sweet honey bean cheese, cleverly knot.
Step 26 . Bring people a unique taste enjoyment.
Step 27 . With a gentle bite, the creamy aroma of honey bean cheese is dense.
Step 28 . The freshness and bitterness of matcha blend with each other.
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