Fragrant green tea flavor - [green tea steamed bread roll]

Fragrant green tea flavor - [green tea steamed bread roll]

Introduction:

"When it comes to green tea, I think of my hometown. My hometown is in Wuyuan, where beautiful scenery surrounds the countryside, where small bridges and flowing water make smoke, where the scenery changes step by step, all of them are ink and wash..... It is not only a "town of books", but also a famous "town of tea". Wuyuan takes green tea as its name. There are many kinds of green tea, such as "shanghaizhou", "Daye", "Xiaoye", "Yuanye", "Changye", etc. Tianxiang yuncui, Lingyan Jianfeng, Xianzhi, Mingmei, queshe, Maojian and so on. They are all very good tea. I remember when I was a child, every tea season, we would get up very early, take a small bamboo basket, and follow my father and mother to pick tea. Sometimes when I meet my little friends on the tea mountain, I just want to play games with them. Then I go to fold some twigs with my friends and block them in the middle of the bamboo basket. Then I pour the picked tea on the interwoven branches and tell my mother that it is full. The result is easy to muddle through, happily running and playing on the tea mountain. In that case, I was really in a good mood. Later grew up to know, in fact, our parents already know that little idea, just let us play. Every morning tea, in the evening, my father will come to do dry tea, in the whole production process, fried tea is my favorite, when the raw tea is stir fried in the big pot, the fragrance permeates the whole house, making people feel very comfortable. I like green tea, its color and fragrance. When making pasta or baking, you can often add fragrant green tea powder to enrich the taste and add color. "

Production steps:

Step 1: weigh all kinds of materials.

Step 2: add the yeast into the warm boiled water and let it stand for a while until the yeast is completely dissolved.

Step 3: mix half of the flour with green tea powder and half of the sugar.

Step 4: add half yeast water and stir with chopsticks to form flocs.

Step 5: knead into a smooth green tea dough.

Step 6: the other half of the flour, add the remaining half of the sugar and yeast water, knead into the primary color dough in the same way. Cover the dough with plastic film and ferment for about half an hour.

Step 7: take out the fermented green tea dough, knead it to the size of the original dough, and then roll it into rectangular dough.

Step 8: use the same method to roll the primary color dough into smaller pieces, put it on the green tea dough, and then use the rolling pin to roll it again, so that the two color dough can be bonded.

Step 9: roll the rolled dough up or down, with the end down.

Step 10: move to the chopping board and cut into small steamed bread embryos.

Step 11: put the steamed bread embryo on the shelf with a thin layer of oil, then put it into the pot with cold water, and ferment it twice to 1.5 times the original size.

Step 12: bring the fire to a boil, turn to medium heat, steam for about 5 minutes, turn off the fire and keep it stuffy for 2 or 3 minutes before opening the lid.

Materials required:

Flour: 300g

Sugar: 30g

Green tea powder: 4G

Yeast: 3 G

Warm water: 150g

Note: in the last cocoa steamed bread roll, I knead the primary color dough first, this time I knead the green tea dough first. The reason is that the dough to make the crust is relatively large and needs to be rolled first, so the same reason is to mix the dough first. In this way, the two kinds of dough fermentation time is more consistent. 2: The dough for steamed bread is slightly harder than that for steamed buns, but not too soft. (it can't be too hard, or the steamed bread will crack) 3: after steaming, turn off the heat and be a little stuffy. Don't open the cover directly, so as to avoid the wrinkle and collapse of the steamed bread.

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: sweet