Preparation of ingredients:

Dough ingredients: high-gluten flour 255g, whole wheat flour 45g, ice water 185g, dry yeast 2.5g, sugar 10g, salt 5g, matcha powder 7g and unsalted butter 15g.

Matcha souffle stuffing: butter 40g, sugar 25g, milk powder 50g, matcha powder 6g and milk 8g.

Alkaline water for instant noodles: 500g clean water+65438+05g baking alkali.

Steps:

(1) Preparation of filling for souffle: Soften butter, add white sugar milk powder, matcha powder and milk, and mix well for later use.

② Mix the dough materials except butter into balls, add softened butter, knead the dough until smooth, take out the dough, divide it into about 65g pieces, close the round cover, and loosen the plastic wrap 15min.

(3) take out the dough, pat it evenly and exhaust it, roll it into a rectangle, turn it over and apply a proper amount of souffle stuffing, roll it up from top to bottom and pinch it tightly.

(4) Closing the mouth, gently rubbing the tips at both ends downward to finish setting, fermenting at room temperature or in cold storage for 20 minutes, and then freezing for 40 minutes to take out.

⑤ Pour baking soda into clear water and stir. Soak the frozen dough in alkaline water for 30 seconds and take it out. Drain slightly for about 5 minutes to cut out deep lines.

⑥ Preheat the oven, put the dough into a baking tray covered with tarpaulin, and bake in the oven at 180 degrees for about 20 minutes.

Matters needing attention

1. Different flours have different water absorption rates, so the moisture in the dough can be kept 10-20g, which can be adjusted according to the dough state. If you don't like the whole wheat flavor, switch to the same amount of high-gluten flour.

2. Everyone likes alkaline water with different shapes and tastes. Plastic surgery can be carried out according to your own preferences. Those who don't like the soft taste can be frozen directly after plastic surgery.

3. The duration of each oven is different, and the baking time can be adjusted appropriately.