Two-color toast

Overview

One more color, one more choice, one toast, two choices, make my breakfast colorful and full of positive energy for the day. The matcha powder used in this toast is the relatively common Uji White Lotus. The appearance of the toast is still good. Of course, it can be adjusted at will according to personal preferences. I am used to bringing some whipped cream to my toast. Of course, if you don’t have it at home and you don’t like it too much, you can replace it with milk or condensed milk. If you switch to milk, you need to reduce a few grams appropriately. Compared with milk, whipped cream is still a bit thick.

Tags

• baking
• breakfast
• butter
• egg
• high gluten flour
• high sugar tolerant yeast
• matcha powder
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 The first step is to prepare all the ingredients, weigh them and set aside.

   

2. 2 Put all the ingredients except butter and matcha powder into the bread machine bucket (liquid ingredients go in first). The bread machine directly sets the IMAX program once. Bread machines without this option can set the dough mixing program for 20 minutes.

   

3. 3 When the IMAX program ends, take out the dough and cut it into small pieces with scissors. At the same time, put the softened butter into the bread barrel, and then set an IMIX program again.

   

4. 4 When the second IMAX program reaches about 15 minutes, pause the program, take out the kneaded dough and pull out the membrane. It is strong and tough and not easy to break. The dough is ready, and then divide it into two parts.

   

5. 5 Then simply gather one piece of dough into a round shape, put it into a basin, cover it with plastic wrap for primary fermentation, cut the other piece into small pieces again and put it back into the bread machine, add matcha powder and a little milk, and continue to start the program. (Milk and matcha powder can also be stirred evenly in advance)

   

6. 6 The dough is fermented when it has doubled in size. (Use a finger dipped in a little flour and insert a hole. If there is no shrinkage around the hole, the dough is fermented.)

   

7. 7 Press the fermented dough gently to deflate, cover with plastic wrap and let rest for 20 minutes.

   

8. 8 Take a piece of dough and simply shape it into a long oval, then roll it out. (If there are any bubbles, pat them away directly)

   

9. 9 Turn over and roll up from top to bottom.

   

10. 10 Roll out the matcha dough in the same way, turn it over, and roll it up from top to bottom.

    

11. 11 Cover the two pieces of dough again and let rest for 10 minutes.

    

12. 12 After resting, take a piece of rolled dough and gently roll it out again.

    

13. 13 Turn it over, roll it up from top to bottom, and pinch the closing edge.

    

14. 14 Roll the matcha dough in the same way and put it into a toast box. Place it in the oven for secondary fermentation. Prepare a bowl of hot water in the oven.

    

15. 15 Take it out after it has fermented until it is eighty percent full, and start preheating the oven to 160 degrees.

    

16. 16 Put the toast box into the preheated oven and bake on the middle and lower racks for about 35 minutes. (The temperature and time are for reference only, each oven is different)

    

17. 17 After baking, take it out immediately, shake the mold, and then place it on a drying rack to dry until it is warm to your hands, then seal it and store it.