Matcha Christmas wreath bread
Ingredients: high-sugar flour 200g, matcha powder 10g, white sugar 20g, egg 1 piece, high-sugar tolerant dry yeast 3g, milk 100g, salt 1g and butter 20g.
Ginger root bread
Ingredients: 500 grams of high flour, 80 grams of brown sugar, 7.5 grams of salt, 30 grams of butter, 7.5 grams of sugar-tolerant dry yeast, 300 grams of water and 90 grams of sugar-stained ginger.
Nuts steal bread
Ingredients: 500g of high flour, 200g of water, 8g of yeast, 2g of salt, 40g of sugar, 2 eggs and 400g of comprehensive dried fruit.
Pan ni tong ni bread
Ingredients: 300g of high flour, 300ml of water, 3g of low-sugar tolerant dry yeast, 400g of high flour, 200g of whole wheat flour, 98g of baby sugar, 75g of eggs and 25g of yolk.
Matcha wreath bread full of Christmas atmosphere
Preparation materials:
Dough: high-gluten flour? 200g, matcha powder? 10g, sugar 20g, egg 1, high-sugar tolerant dry yeast? 3g, milk 100g, salt 1g and butter 20g.
Souffle stuffing: 50g coconut, 20g butter, 0/5g milk powder, 0/5g sugar, 0/egg, 0/cranberry/0/000. 35g
Specific steps:
1. Put all the materials except butter and salt into the chef's machine, stir evenly at low speed, then knead at medium speed for 5 minutes to form a thick film, add salt and butter and knead into large pieces or glove films.
2, shaping, kneading, sealing and fermenting at room temperature to double the size.
3. At this time, you can prepare the souffle stuffing, soften the butter at room temperature, add all the ingredients except cranberries, stir well, and then add cranberries and mix well.
4, the fermented dough is pressed out of the air hole, rolled into a rectangle of about 30*45, covered with souffle stuffing, thinned at the bottom, rolled up and pinched.
5. Divide into two strands, twist them into two strands, form a circle, pinch both ends, and put them in the oven for fermentation at 35 degrees for 40 minutes.
6. After the fermentation, preheat the oven for 30 minutes 170 degrees in advance, and cover it with tin foil when baking for 10 minutes to prevent the matcha from discoloring. Just out of the oven, let it cool on the net!