Water Cube Matcha Toast

Overview

This toast recipe is suitable for a 10*10*10 water cube toast mold.

Pour all the ingredients except butter and matcha powder into the bread machine and start the kneading process, about 28 minutes.
After about 10 minutes, add butter and continue kneading the dough.
The kneading process ends and the dough reaches the fully expanded stage.
Divide 120g of the dough, add matcha powder and knead evenly for the first fermentation.
The fermented dough will double in size.
Take it out, knead it to release air, and let it rest for 5 minutes.
Roll the plain dough into a rectangle.
Roll the matcha dough into a smaller rectangle.
Stacked as shown.
Fold both sides in half as shown in the picture.
Roll up and let rest for 5 minutes.
Roll out into a rectangle.
Fold it in half again, roll it up, and let it rest for 5 minutes.
Roll out into a rectangle.
Divide into four parts.
Braid into braids.
Place the two ends closed downwards into a toast mold for secondary fermentation.
Ferment until 8 minutes full.
Set the temperature of the ukoeoE6050 wind stove oven to 150 degrees and the heating time to 30 minutes. When the set temperature is reached, there will be a smart beep. Then put the mold into the mold for baking. When the baking is complete, the beep will sound and you can take it out.
Let cool and then slice.
A touch of green.
Fresh and natural.
Refreshing feeling.