Matcha Red Bean Toast
Overview
Matcha and red beans are a perfect match. I just learned how to knead the dough with my hands and make a soft fat paper.
Tags
Ingredients
Steps
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Weigh all ingredients except butter and red beans into a basin.
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Stir until there is no dry powder and let it sit for 20 minutes.
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After resting, pour the dough onto a silicone mat (I knead the dough by hand), knead the dough with both hands, and when the dough reaches the basic expansion stage, add butter.
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Knead into a smooth dough.
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Knead until a thin film forms.
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Place the kneaded dough in a basin, cover with plastic wrap, and let rise in a warm place until doubled in size.
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Take out the fermented dough, pat it gently with your hands to deflate the dough, divide it into three equal parts and continue to proof at room temperature for 15 minutes. (I forgot to take a photo at this step) Roll out the relaxed dough with a rolling pin, add red beans, and gently press the honey beans with your hands to make them tightly combined with the dough. Then roll it up from top to bottom.
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Put them into the 450g toast mold one by one
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Put a bowl of hot water in the oven for secondary fermentation until it is nine minutes full.
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Preheat the oven to 180 degrees, lower rack, upper and lower heat, for 40 minutes. Cover with foil when baking for ten minutes.
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Take out the oven and smash the mold
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Remove from the mold.
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Let cool before slicing.
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Soft fat paper~
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Matcha and red beans, I couldn’t be more in love.
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You can pull out the silk with a gentle pull~
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Cutting noodles (I need a good knife, ~~~~(>_
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It will still be soft the next day. Add two slices of toast and a bottle of yogurt, and you have a nutritious and healthy breakfast~
