food
Proper amount of high-gluten flour
Proper amount of salt
Appropriate amount of matcha powder
Unsalted Butter
mid-gluten flour
Aluminum-free foaming is suitable.
Unsalted Butter
Appropriate amount of honey and red beans
Methods/steps
1
Mix all matcha dough materials except butter and stir until the dough is smooth, then add butter and stir until the dough is malleable.
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2
Cover with plastic wrap for basic fermentation to twice the size. I put it in the refrigerator overnight, which delayed the fermentation time. When I took it out the next day, the fermentation was basically completed, so I can take it out and put it back at room temperature.
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Mix all the materials in the skin into a ball, cover with plastic wrap and relax for 30 minutes.
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Take out the matcha dough, divide it into two parts, knead it round, cover it with plastic wrap, and relax for 15 minutes.
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Roll the dough into an oval shape, turn it over and spread honey and red beans evenly on it.
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Roll the dough from top to bottom.
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Thin the bottom edge and knead it into a circle.
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Divide the skin into two parts, dip it in high-gluten flour, roll it into an oval shape slightly longer than the matcha dough, turn it over and completely wrap the matcha dough.
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After covering the dough with high-gluten flour, put it face up in a baking tray for final fermentation for 20 minutes.
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Cut the surface three times and continue to ferment 15 minutes. My knife is not sharp enough, and the incision is a little shallow. It won't look good until the matcha dough is exposed after baking.
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Oven 170 degrees, middle layer, 28 minutes.
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Cool and cut, the skin is slightly hard and crisp, the matcha dough inside is soft, and the honey red beans are sweet.
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