Matcha two-color toast
Overview
I am a matcha drinker, I particularly like the taste and color of matcha. You don’t need a reason to fall in love with matcha. This time I made a matcha two-color toast, adding Xinliang organic stone-ground flour, which has a mellow aroma of flour. In the past, toast made solely from high-gluten flour consisted of bread, butter, and the milky aroma of milk. The toast made this time can taste the aroma of the flour itself. A few raisins are also added to make the whole toast taste less monotonous.
Tags
Ingredients
Steps
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Prepare materials.
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Put ingredients other than butter and raisins into the bread barrel in order of liquid first and then dry powder. Select the kneading function for 15 minutes, knead the dough until the surface is smooth, add butter cut into small pieces, and continue to select the kneading function for 10 minutes, until the butter is completely kneaded into the dough and the dough forms a film.
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Take one-third of the dough, add matcha powder and continue kneading until the dough is smooth.
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Separate the two colors of dough with a piece of oil paper and select the fermentation function. Let the dough rise until doubled in size.
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Take out the dough, deflate it, and roll the white dough into a large sheet.
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The matcha dough is also rolled out into a piece of dough that is smaller than the white dough and spread on the white dough.
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Then add an appropriate amount of raisins.
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Roll up the dough.
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Use a sharp knife to cut the dough into circles of appropriate thickness.
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Place in groups of four into the bread machine bucket.
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Place four cross-filling gaps in the bread machine bucket in one layer at a time.
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Select the fermentation function to ferment the dough until it is 1.5 times larger.
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Choose to bake for 40 minutes. After baking, take it out and let it cool before slicing.
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Matcha two-color toast
