250 grams of high gluten flour

9 grams of matcha powder

25 grams of fine sugar

3 grams of salt

Yeast 3 g

Milk170g

40 grams of egg liquid

Butter 12g

Appropriate amount of honey beans

Mango dried right amount

How to make honey bean mango matcha toast?

After-oil method

First, weigh out the dry ingredients in the ingredients and pour them into the basin. Pay attention to the separation of sugar and salt from yeast, and mix the dry materials evenly.

After adding the egg liquid and milk, stir it with chopsticks into a flocculent state, knead it into an expanded state by hand, and knead it into a complete state after adding butter.

Ferment at room temperature to about 2 times the volume, and poke the powder hole by hand. If it does not rebound, it means that the fermentation is good.

During this period, the dried mangoes are chopped and the honey beans are taken out of the refrigerator for preheating.

The fermented dough is vented, weighed and divided into three equal parts, rounded and relaxed for about 10 minute.

Roll the rolling pin into a cow tongue, fold it to 1/3, and gently press it with your fingers; The other side is also folded to the middle, and the fingers are slightly pressed. Process all three doughs like this.

Roll it with a rolling pin, flatten the bottom, spread dried honey beans and mangoes, and roll it up from top to bottom.

Ferment in the oven, and preheat the oven when it is 9 minutes full.

Bake the bottom layer180℃ and 200℃ for 35 minutes, during which the top is slightly colored and covered with tin foil.

After taking it out of the furnace, immediately knock out hot air, demould it, put it on the grill, cool it to hand temperature, and bag it for storage.

skill

It is best to refrigerate the liquid in summer, and ferment it in an air-conditioned room if possible.