Matcha milk puff pastry with a fluffy and soft texture, and a rich milk aroma in the filling.
Today I made matcha two tone cream puff pastry buns. The overall texture of the bread is fluffy and soft, and the milk aroma of the pastry filling is super rich. The addition of matcha brings a rich and diverse taste, making people intoxicated with the aroma of tea and milk.1. The baking time and temperature may vary depending on the performance of the oven, and should be adjusted according to the actual situation.2. It should be noted that fermentation mainly depends on the state, and the time may also vary depending on the season.
Step 1 . Mix 200g of milk and 4g of yeast together and let it stand for 5 minutes to activate the yeast. Note: Use normal temperature milk in summer and warm milk in winter, just feel warm with your hands.
Step 2 . 70 grams of white sugar and 1 egg (about 55 grams). Stir to make it mixed evenly.
Step 3 . Add 370g of high gluten flour, 30g of milk powder, and 3g of salt.
Step 4 . Mix well at low speed first, and then stir at high speed until a coarse film is formed.
Step 5 . Add 30 grams of salt free butter softened at room temperature and continue stirring until a thin film is formed.
Step 6 . Take out the dough and wrap it with plastic wrap. Let it ferment at room temperature in summer and in a warm place in winter until it doubles in size.
Step 7 . Make a pastry by fermenting, 70 grams of salt free butter, 40 grams of powdered sugar, and mix well with a scraper.
Step 8 . Add 50 grams of egg mixture at room temperature in portions and stir evenly. Note: Mix the egg mixture evenly before adding.
Step 9 . Sift in 95 grams of powdered milk.
Step 10 . Mix well with a scraper to form a ball.
Step 11 . Divide evenly into 2 portions.
Step 12 . Add 4 grams of matcha powder to one serving.
Step 13 . Mix well with a scraper and wrap with plastic wrap for later use.
Step 14 . Take out the fermented dough. Note: Generally, when fermented to twice the size and inserted in the middle without collapsing or shrinking, the fermentation is complete.
Step 15 . Spread the air evenly and divide it into 8 equal parts.
Step 16 . Fold and knead each dough into a round shape.
Step 17 . Cover with a damp towel and let it relax for 10 minutes.
Step 18 . Take a dough, roll it out long and thin, and roll it out to a width suitable for the baking tray.
Step 19 . Flatten the closing area so that it will be smoother.
Step 20 . Spread the prepared cream evenly.
Step 21 . Roll it tightly from one end.
Step 22 . Roll it into a width suitable for the baking tray, operate it all once, and arrange it in the baking tray.
Step 23 . Oven at 35 ℃, let it ferment for about 40 minutes until it reaches 1.5 times its size. Note: You can put a bowl of hot water to help ferment.
Step 24 . Take it out and brush a layer of egg mixture.
Step 25 . Sprinkle some almond slices and coconut milk to decorate.
Step 26 . Preheat the oven to 160 ℃, put the bread in, and bake for 20-25 minutes. Note: If you like it softer, it takes 20 minutes; if you like it harder, it takes 25 minutes.
Step 27 . Bake it out of the oven, let it cool, seal it and store it at room temperature.
Step 28 . Matcha Milk Crispy Bun, Completed O (∩ _ ∩) O
Step 29 . Fluffy and soft texture.
Step 30 . Matcha brings a rich and diverse taste.
Step 31 . The milk aroma of the pastry filling is super rich.
Step 32 . Infused in the aroma of tea and milk.
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