I've always thought that tea and beans are incompatible, so I've learned the formula for love and freedom, which is the direct method, and because I like to compare the softball and the feeling of not eating it, I've changed it to the soup method.Soup dough consumes some energy in the process of making it, so I make some more every time.I use a 225g mold for my toast, because I'm always afraid I won't finish it, so now I'm going to make it smaller, if I use a normal 450g mold, I can multiply all my ingredients by two.

WHAT YOU NEED

Ingredients

20 grams of soup
10 g of water
10 g high powder
Moderation of the main group
125 grams of flour
78 grams of ice water
10 g of white sugar
6 grams of milk powder
2 grams of salt
2 grams of instant yeast
8 grams of butter
Tea powder (to be hydrated with 5 g) 2 (to be hydrated with 5 g) grams
80 grams of homemade red beans

How TO MADE Two-tone honey bean toast

Steps 1 to 4

1. Prepare the soup in advance (please see my previous post), mix the high flour and boiling water evenly, and refrigerate overnight.

2. Raw materials other than butter are mixed and kneaded

3. Start rubbing the surface like washing clothes, but don't press down, it's pushing forward, pushing out and rolling back, it might be sticky at first, but don't touch the hand powder, it'll be smoother the more you rub.

4. Mix to the expansion stage and add room-temperature softened butter

Steps 5 to 8

5. Keep rubbing the surface, or roll it out and push it back three times.

6. Grinding to the Full Stage

7. Take 120 grams of dough and mix it with the pre-prepared matcha

8. After mixing, ferment at 26-28 degrees, now it's summer, ferment at room temperature, ferment for 45-60 minutes

Steps 9 to 12

9. When it's about 2 to 2.5 times the size, use your fingers to poke the powder in the middle of the dough, and if it doesn't bounce back, it's done.

10. After removal, exhaust and roll, relax at room temperature for 15 to 20 minutes

11. The loose dough grows into a square shape, the white dough is slightly longer and has a thin bottom, and the white dough is covered with red beans.

12. Put on the tea dough and then fill it with red beans.

Steps 13 to 16

13. Roll from top to bottom, put down into the butter-coated mold at the seal, cover with a preservative film, and put in a warm, moist place for final fermentation, about 45 to 60 minutes

14. Ferment for nine minutes, place in a preheated 180-degree oven, lower layer, bake for about 35 minutes

15. Immediately after cooking, remove the mold and dry on the shelf.

Handy cooking tips

　　I put a little more honey red beans, because my mother likes to eat them, and if you don't like them too sweet, you can put a little less.