200 grams of high gluten flour
Sugar 10g
Yeast 3g
Soybean oil 15g
Water 1 15g
Bamboo charcoal solution 6g
Filled parts:
Cocoa powder 2g
20 grams of sugar
Low gluten flour 2g
Matcha powder 2g
20 grams of sugar
Low gluten flour 2g
Please click on the picture description of the step.
1. Pour 200g of high-gluten flour, 10g of sugar, 3g of yeast, 15g of soybean oil and15g of water into a large bowl, stir it into a flocculent shape, and then knead it by hand until it is smooth and does not form a film.
Please click to enter a picture description.
2. Divide the dough into two parts, one part is added with 6g bamboo charcoal solution and kneaded evenly, and the bamboo charcoal solution is 1g bamboo charcoal powder and 5g water, and stirred evenly.
Please click to enter a picture description.
3. Knead two portions of dough, put them in a container, cover them with plastic wrap, and ferment at room temperature for one hour.
Please click to enter a picture description.
4. During the fermentation process, prepare stuffing: prepare two small bowls, pour 2g cocoa powder, 2g low-gluten flour and 20g white sugar into one bowl and stir evenly. In another bowl, add 2g of matcha powder, 2g of low-gluten flour and 20g of white sugar, and stir well, and the filling is ready.
Please click to enter a picture description.
5. After the fermentation, the dough is vented and divided into 4 parts. Wake up at room temperature after rounding 10min.
Please click to enter a picture description.
6. Press the dough into a thin dough sheet with a thick inside, wrap it with stuffing, close it, and roll it into a circle with a diameter of 12cm- 15cm. Be sure to wrap it tightly here, or it will be exposed when baking.
Please click to enter a picture description.
7. Brush a little water in the middle of the dough, sprinkle some sesame seeds and send them to the preheated oven. 170℃ heating up and down, baking 15 minutes. It will be very comfortable to watch it slowly expand and then naturally form lines.