When I first started baking, I especially hated the taste of matcha.Then I realized that it wasn't the tea, it was me.You're wrong! High-quality Japanese matcha is something you can't help but love.I strongly recommend this matcha red bean toast, the recipe is based on the 65°C soup type bread, many details have been adjusted, reducing the sweetness, and highlighting the fresh aroma of the matcha powder.The addition of the soup makes the bread very soft, and the taste is immediately rich with the honey and red beans in the sauce.This recipe can make a toast of about 700 g, suitable for a cylindrical toast model with a diameter of 11 cm and a length of 20 cm.If you use a 450g toast mold, please see the small tip for changes in the recipe.

WHAT YOU NEED

Ingredients

284 grams of high starch flour
10 grams of milk powder
6 grams of tea powder
25 grams of fine sugar
3 grams of salt
3 grams of ready-dried yeast (high sugar resistance)
125 grams of milk
94 grams of soup
30 grams of unsalted butter
Red beans 120 grams

How TO MADE The taste of summer - 65°C soup and red bean toast

Steps 1 to 4

1. Mix the flour, milk powder, and tea powder evenly in a mixing bowl, and leave the sugar, salt, and yeast open.

2. Add soup, milk, and mix by hand.

3. When it is ready to be stirred until the powder is no longer visible, it is moved to the operating table, and the dough is mixed to a uniform hardness by a pushing method.

4. At this time, the dough is very sticky, don't sprinkle hand powder, keep rubbing and it will improve.

Steps 5 to 8

5. After the hardness is uniform, knead and knead for about 15 minutes using the wrestle-fold-rotate method.

6. Check the gluten content of the dough, and if it reaches the expansion stage, the next step can be taken.

7. It is cooked in a room-temperature softened butter wrap.

8. Continue to press the butter and dough to mix evenly.

Steps 9 to 12

9. Repeat step 4 and knead the dough for about 15 minutes.

10. Check the gluten content of the dough until it reaches the complete stage.

11. The dough is rolled round, collected downward, placed in a stirring bowl smeared with oil, covered with a preservative film and fermented at room temperature.

12. To be doubled in volume, the first fermentation is completed.

Steps 13 to 16

13. Spread the dough on the table, gently move the dough onto the table, and press the exhaust with the palm of your hand.

14. After aeration, the dough is re-rolled, the mouthpiece is lowered, and the gauze is left for 20 minutes.

15. Hand powder is spread on the table, the dough is placed upwards, and the surface of the dough is cut with a knife.

16. The dough is kneaded into a short 20-centimeter-long rectangle, the red beans are absorbed with a paper towel, evenly spread over the surface of the dough, and lightly pressed by hand.

Steps 17 to 20

17. With the short edge as the axis, roll the dough up, paying attention to squeezing the seal.

18. The inside of the mold is coated with butter, and the rolled dough is placed down into the mold, fermenting at room temperature to double the volume.

19. When the fermentation is complete for 9 minutes, put the lower layer in a preheated oven and bake at 200° for about 35 minutes.

20. The baked bread is immediately taken out of the oven and dried.

21.

Handy cooking tips

　　1. The quality of the matcha is the key to the deliciousness of this bread.As much as possible, Japanese-imported matcha powder is used, and the finished product is not only brightly colored, but also tastes fragrant and has no bitter taste.Don't use green tea powder, green tea powder and matcha powder taste very different.2. Different seasons, different brands of flour have different moisture, milk should not be added all at once, leaving 10-20 ml to regulate the final hardness of the dough.The method of preparation of 65°C soups of sweet red beans, please refer to the recipe. 65°C soups of sweet red beans and sweet red beans make bread softer.4. Everyone's strength varies, and the dough is kneaded differently and the time varies.5. Since the temperature varies from household to household, the duration of fermentation is not given, please judge whether the fermentation is complete based on the volume change of the surface group.6. The dough is thinly sliced in front of the cross, so that it can grow into a square shape.7. Please mold according to the shape of the individual mold.8. 450 g toast formula: high starch flour 237 g, milk powder 8 g, tea powder 5 g, fine sugar 20 g, salt 2.5 g, i.e. dry yeast (high sugar resistant) 2.5 g, soup 78 g, milk 103 g, unsalted butter 25 g, honey beans 100 g, roasted at 190 °C for about 30-35 minutes.The specific time is adjusted according to the actual situation of the oven.