Matcha chestnut toast

Matcha chestnut toast

Introduction:

Production steps:

Step 1: weigh the high gluten flour, low gluten flour, Matcha powder, fine sugar, salt and eggs respectively, and put them into the mixing basin of flour mixer to mix well.

Step 2: add yeast water mixed with warm milk and stir slowly for 2 minutes until gluten is formed. (note that yeast should not be put together with sugar and salt to avoid dehydration failure of yeast)

Step 3: add the softened butter, slowly disperse the butter, and quickly stir until the dough is smooth.

Step 4: add in the sugar chestnuts and stir slowly.

Step 5: put the dough into the container, cover it with plastic wrap and put it in a warm place to wake up.

Step 6: wake up to twice the size.

Step 7: Sprinkle high gluten flour on the chopping board, take out the dough, divide it into about 320 grams each, roll it round, cover it with plastic film, and relax for 15 minutes.

Step 8: take a dough and flatten it with your hand. Roll it up and down from the center of the dough with an exhaust rolling pin to form an oval dough.

Step 9: fold one third from top to bottom and press.

Step 10: fold one third from the bottom up and press.

Step 11: roll the end down from the center of the dough with an exhaust rolling pin to form a rectangular dough with the same length as the fruit stick model.

Step 12: turn the dough over and roll the Matcha chestnut toast into a cylinder from top to bottom.

Step 13: put the seal of Matcha chestnut toast into the fruit bar model downward for final fermentation.

Step 14: ferment to 90%.

Step 15: brush a uniform layer of whole egg liquid on the Matcha chestnut toast.

Step 16: put it into the oven preheated 180 degrees, bake for 25 minutes, and demould immediately after being out of the oven.

Materials required:

High gluten flour: 350g

Low gluten flour: 90g

Matcha powder: 13g

Dry yeast: 5g

Fine granulated sugar: 50g

Salt: 3 G

Egg: 1

Milk: 280g

Butter: 40g

Candied chestnuts: 120g

Ingredients: 30g gluten, 30g butter, 30g sugar, 30g egg powder, 30g egg powder, 100g sugar, 100g milk powder

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet