Matcha red bean bread(mo cha hong dou mian bao )

Matcha red bean bread

Introduction:

"I don't like the sweetness of honey red beans. However, this kind of bread with white skin and green flesh makes people want to try it too much. Omitting red beans may make the bread lose its original unique flavor; instead of boiling red beans without salt and taste, it seems to make Matcha taste too green and astringent. Must it be honey red beans? must! However, there is still a compromise. The honey beans on the market are too sweet and greasy, so you can create a light sweet honey red bean by yourself. ——Although, it is far fetched to call it honey bean at this time. It's easy to make honey beans. But the dough is a bit confusing: why is Mr. Meng's dough so green? You should not use the wrong spoon to measure Matcha powder? In the end, the fermentation temperature was a little higher, a little over expanded. The bread looks like a big white bug. However, the taste of Matcha and honey beans really match. White skin and green flesh, crisp and soft, it's really a special taste

Production steps:

Step 1: dough material: 120g high gluten powder, 12g fine sugar, 1 / 8 tsp salt, 1 / 2 tsp dry yeast, 1 tsp Matcha powder, 75g water, 10g butter, 75g honey red beans

Step 2: pour all the dough except butter and honey beans into a large bowl

Step 3: knead well and add butter

Step 4: continue kneading until the film is pulled

Step 5: put it into a bowl, cover it with plastic film, and ferment in a warm place for about 80 minutes

Step 6: skin material: 5g butter, 40g water, 1 / 16tsp baking powder, 5g sugar, 65g gluten powder

Step 7: mix all the skins

Step 8: knead into dough, cover with plastic film and relax for 30 minutes

Step 9: Matcha dough grows

Step 10: exhaust, round and relax for 15 minutes

Step 11: roll out a 20 cm oval shape

Step 12: spread the beans

Step 13: roll into olive shape

Step 14: coat the skin with high gluten powder and roll it into an oval shape about 21 cm long

Step 15: close up the Matcha dough and put it into the white dough

Step 16: fold the two sides to the middle and pinch the necks tightly

Step 17: cover with high gluten powder, put it into baking pan, and ferment for about 20 minutes

Step 18: cut three edges on the surface and continue fermentation for about 15 minutes

Step 19: put into the oven, middle layer, heat 180 degrees, heat 160 degrees, bake about 20-25 minutes

Step 20: get out

Materials required:

GAOJIN powder: 120g

Fine granulated sugar: 12g

Salt: 1 / 8 teaspoon

Dry yeast: 1 / 2 teaspoon

Matcha powder: 1 teaspoon

Water: 75g

Butter: 10g

Honey red beans: 75g

Medium gluten powder: 65g

Baking powder: 1 / 16 TSP

Note: the skin should be rolled slightly larger than Matcha dough to cover Matcha dough. Do not roll Matcha dough too tightly to prevent expansion and cracking during baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Hong Dou Mian Bao