Matcha braided toast, super soft and fluffy, full of milky flavor, full of milky sweetness.

Overview

This is my second time making toast. My technique is not very skillful and the shape is average, but the feeling of accomplishment in the end is really good. Toast is a bread with endless possibilities. It can be stuffed with delicious food, spread with delicious jam, and it is also delicious when eaten directly. Baking is a personal hobby, so I may not necessarily write everything right. Please come to me for advice and communication.

Tags

• baking
• breakfast
• high gluten flour
• matcha powder
• milk powder
• unsalted butter
• whipping cream
• white sugar
• whole egg liquid
• yeast
• boiling water
• milk
• salt
• water

Ingredients

Steps

1. 1 Let’s make the soup ingredients first. Heat 20 grams of high-gluten flour and 100 grams of water over low heat and stir continuously until texture becomes sticky when stirring, then remove from the heat and cool. This soup ingredient can be refrigerated before use the next day.

   

2. 2 Add 250 grams of high-gluten flour, 40 grams of white sugar, 40 grams of whole egg liquid, 3 grams of salt, 4 grams of yeast, 10 grams of milk powder, 35 grams of light cream, 23 grams of milk, and the prepared soup ingredients, and mix evenly.

   

3. 3 After kneading until expanded, add 20 grams of unsalted butter, knead until the dough comes out and let it rise.

   

4. 4 Take 150 grams of dough separately and set aside, and set aside the other dough to ferment.

   

5. 5 Mix 2 grams of matcha powder and 8 grams of boiling water to make a matcha paste, add 150 grams of separately taken out dough, knead until the color is uniform, and then ferment at room temperature.

   

6. 6 Ferment at room temperature until doubled in size. Dip your finger in flour and insert it into the middle of the dough. If the dough does not shrink back, it means it is fermented.

   

7. 7 Take out the two doughs and roll them into a rectangular shape. Roll the matcha dough into 1/3 the size of the original dough. Fold the matcha dough in the middle of the original dough, fold both sides in half, cover with plastic wrap and let rest for 10 minutes.

   

8. 8 After resting, roll the entire dough into a rectangular shape.

   

9. 9 Continue folding, cover with plastic wrap and let rest for 10 minutes.

   

10. 10 Finally roll the entire dough into a rectangle that fits the mold.

    

11. 11 Cut into long strips.

    

12. 12 Twist each strip into a twist.

    

13. 13 Roll the uncut side inward into a long strip.

    

14. 14 Put it into the mold and continue fermentation. The fermentation temperature is 30°C and the humidity is about 70%.

    

15. 15 After fermentation has doubled in size, sprinkle with a layer of flour and start baking. Preheat the oven to 170°C and bake for about 40-45 minutes.

    

16. 16 After baking, shake it to release the heat, then take it out and let it cool immediately.

    

17. 17 When it's just baked, it's still soft, but it's also very delicious.

    

18. 18 The texture in the mouth is very dense, super soft and fluffy.

    

19. 19 Full of milky flavor and sweet temptation, it would be even better if you add some honey red beans.