How to roll cake into bread -- Matcha Qifeng bread

How to roll cake into bread -- Matcha Qifeng bread

Introduction:

"I haven't made cakes for a long time. I just wanted to make bread when I didn't have anything to eat for breakfast. I didn't wake up until my son reminded me that I wanted to eat cakes. I haven't made cakes for him for a long time. I really need to fight. When I was thinking about what kind of cakes to make, I suddenly thought of Matcha Qifeng bread that Wu Mi had made. I put the cake into the bread. It's a good way. There's Matcha powder at home and I don't know how to eliminate it After discussing with my son, I decided to make this one. He said that he would help me make protein. He knew that he wanted to play, but he was still very happy that he could ask for help. At least someone would accompany me to do it. My mood was very different. I decided to let him participate in baking with my son as soon as I had the chance to see how to make a bunch of scattered materials into sweet and delicious snacks to let me know We bear the failure together, sum up the experience together, and feel the joy of success together, hoping to help him grow up in the future. This time, the cake is a little uneven. Later, I have to practice my skills. When I saw the recipe, I felt that the sugar content and oil content of the bread were too high. I was afraid that it would take away the flavor of the cake, so I reduced the sugar content of 15g and the butter content of 10G. The taste is very good. I drop to say that the fragrance of Matcha tea and the delicacy and sweetness of Qifeng cake just stimulate your taste buds This is Yang Jinshun's most interesting bread in the world. It's estimated that we'll have to do it in the future. Next time, we'll do it with the original formula. "

Production steps:

Materials required:

Low gluten powder: 100g

High flour: 350g

Egg yolks: 4

Fine sugar: 15g

Milk: 180g

Salad oil: 40g

Protein: 4

Corn starch: 5g

Lemon juice: right amount

Matcha powder: 10g

Whole egg liquid: 40g

Soup: 110g

Dry yeast: 6g

Butter: 40g

Fine granulated sugar: 40g

Salt: 1 / 2 tsp

Honey: 20g

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: Original