Matcha bean country bread

Matcha bean country bread

Introduction:

"No oil, no sugar, healthy and delicious"

Production steps:

Step 1: 1. Add naked wheat flour and Matcha powder salt into high gluten flour

Step 2: 2. Mix the powder evenly

Step 3: 3. Dissolve yeast in warm water, add honey, mix and pour into the powder

Step 4: 4. Stir with a scraper to form a ball

Step 5: 5. Knead the dough until the surface is smooth and warm for one fermentation (40 minutes ~ 1 hour)

Step 6: 6. After one fermentation, roll round again, cover the plastic film and let it stand for 10 minutes

Step 7: 7. Pat the dough to exhaust and roll it into an oval shape

Step 8: 8. Spread the right amount of honey red beans (try not to pile up)

Step 9: 9. Roll up from one end

Step 10: 10

Step 11: 11. Squeeze both ends tightly to form olive shape, with the smooth side facing down

Step 12: 12. Brush egg milk on the closed side

Step 13: 13. Sprinkle a little high gluten flour on the panel, let the dough roll, and evenly coat with a layer of high gluten flour

Step 14: 14. Cover the baking pan with plastic film and ferment for 40 minutes

Step 15: 15. Cut the fermented dough twice with a knife (if you want to expose red beans at the cut mark after baking, cut deeper!)

Step 16: 16. Preheat the oven at 230 degrees, put boiling water on the bottom of the baking tray to make steam (or put a cup of baking bowl with boiling water beside it, or spray water evenly on the surface of the dough), and bake the middle layer of the dough at 180 degrees for 25 minutes

Step 17: 17. Take it out and cool it. You can dust the surface~

Step 18: 18. Slice, hot or cold

Materials required:

High gluten flour: 200g

Naked wheat flour: 50g

Salt: 5g

Matcha powder: 10g

Yeast: 5g

Eggs: (brush the surface) appropriate amount

Milk: (for brushing the surface)

Honey red beans: right amount

Honey: right amount

Note: 1. Confirm a fermentation: dip your finger in the flour, poke it into the dough and then pull it out. If the hole is not closed, it means that a fermentation is completed. Note: A. if the hole is gradually closed, it means that the fermentation is insufficient, and you must spend some more time to ferment. b. If the dough is soft and inelastic, and the holes are almost closed, it means excessive fermentation. It may be that the fermentation temperature is too high or the fermentation time is too long. This kind of dough can't be used to bake bread any more. It can be rolled into thin slices to make pizza. 2. Honey red beans and honey are both sweet and need no sugar

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor