200 grams of flour

Yeast 3g

Matcha powder 8g

Hot water100g

Red bean sand quantity

Appropriate amount of sugar (red bean paste is sweet enough, but it doesn't need to be added)

Method for making matcha bean paste steamed bread

Prepare 100g hot water. The concept of hot water here is to boil the water until the temperature is about 45-50 degrees.

When the water temperature is almost the same, pour the water into the basin, add yeast, stir evenly to dissolve, and let stand for 5- 10 minutes.

Time's up. Sift in flour and matcha powder. If you like sweet or not, you can add about 30g of sugar or not. I don't like the bitter taste of matcha.

Stir clockwise with chopsticks and knead the dough when it becomes flocculent. Knead, knead, knead until the dough becomes a smooth surface like baby pp, and then put it in a sealed environment for the first fermentation. I like to boil a pot of water in a steamer, about 30 degrees. Put the dough in a closed container and put it in a steamer, which will be faster.

When the dough is twice as big as your finger, it will not rebound, indicating that it is fermented. Take it out and knead it again to let the air out. After each kneading, you can sprinkle some new flour in it. When smooth and void-free, roll it into a rectangle with a rolling pin.

Take some dry powder, then take a small spoon (you can do it by hand) and spread the bean paste on it as much as you want, but because it is rolled from right to left (that is, from the wide side), leave a small row on the far left without painting it.

Start rolling ~ try to roll as tightly as possible. After rolling, use the dexterity of the palm to rub from the center to both sides. Then cut into pieces with a knife, shaped and fermented for the second time.

When they grow up and become bulging, they can be steamed in the pot. Put a steaming pad (or oiled paper) on the pot. After SAIC, the medium fire is slightly higher 15 minutes, and then turn off the fire for 5 minutes.