Frog Squeeze Bread (Matcha Bean Paste Bun)
Overview
How to cook Frog Squeeze Bread (Matcha Bean Paste Bun) at home
Tags
Ingredients
Steps
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Put the ingredients except butter into the bread bucket. The order is to put the liquid ingredients (milk, eggs) first, then put salt and sugar in the opposite corner, then put flour and matcha powder, and finally dig a small hole on the top of the flour and put yeast (avoid direct contact between yeast and salt to affect the activity).
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Start the kneading program. After kneading for 20 minutes, the dough can be pulled out into a thick film.
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Add the softened butter at room temperature to the dough, start a kneading process again, and continue kneading the dough until it is fully expanded.
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Take out the mixing stick, form a ball of dough, and put it into the bread barrel for the first fermentation (about 1 hour).
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Let it rise to 2 to 2.5 times in size. Use your fingers to poke a hole in the dough until the dough does not shrink or collapse.
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Pour out the fermented dough to deflate, divide into 16 equal parts and roll into balls, cover with plastic wrap and rest for 10 minutes.
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Take a piece of dough and flatten it, put bean paste filling in the middle and wrap it up.
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Arrange the wrapped bread embryos on the baking sheet for the second fermentation.
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While the bread embryo is fermenting, put all the ingredients for the Okpi dough together and knead it into a smooth dough and set aside.
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When the bread embryo has fermented for the second time to 1.5-2 times its original size, use okpi dough to roll 32 small balls of similar size and stick them on the bread embryo to make frog eyes.
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Brush the bread dough with egg wash, place it in the middle rack of a preheated oven at 170°C, and bake for 25 minutes before taking it out of the oven.
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Wait for the bread to cool slightly, use chocolate liquid to draw expressions on the frog bread, and the cute frog squeezes the bread and you're done! ✌
