Matcha double color steamed bread with milk flavor(mo cha shuang se nai xiang man tou )

Matcha double color steamed bread with milk flavor

Introduction:

"I haven't steamed steamed buns for a long time. It's a little strange. Seeing all kinds of knife cut buns steamed by my classmates, I'm really embarrassed to send a diary. But I have already signed up for the activity, so I have to show my shame. I steamed this pot of Matcha two-color steamed bread, because when adding Matcha powder, the kneading effort is not enough. There are some bubbles in the steamed bread Matcha, which affects the overall beauty of the steamed bread. "

Production steps:

Step 1: add sugar to milk and stir until sugar dissolves.

Step 2: add instant yeast and stir well.

Step 3: add flour and knead into a ball.

Step 4: fermentation at room temperature to 2 times the size.

Step 5: divide the fermented dough into two parts, take one part and add Matcha powder to make Matcha dough.

Step 6: let two kinds of dough spread for another 10 minutes.

Step 7: roll the white dough into a large rectangle.

Step 8: make the Matcha dough rectangular and large, and the width is slightly narrower than the white dough.

Step 9: brush water on the white skin.

Step 10: cover the Matcha dough on the white one. Brush water on the skin of Matcha

Step 11: roll the dough tightly into a cylinder and cut it into small uniform pieces.

Step 12: add water to the pan and ferment the dough in the steamer for about 20 minutes. Steam for 20 minutes, turn off the heat and simmer for 5 minutes.

Materials required:

Flour: 500g

Milk: 220g

Instant yeast: 5g

Sugar: 10 g

Matcha powder: 10g

Note: the dough should be rolled as thin and uniform as possible. In order to make the section more beautiful, the dough should be hard.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Mo Cha Shuang Se Nai Xiang Man Tou