Matcha Garland Soft European

Overview

The bakery I’m going to make today is Matcha Wreath Soft European, full of spring flavor~

Weigh all the ingredients, add butter after 80%, and make a glove film.
After the first dose, divide it into a small dose of 80g and relax for 20 minutes.
After relaxing, flatten and roll it into an olive shape, then press one end tightly, lift the rolling pin up and roll it into a trapezoid shape.
Matcha filling method: 80g butter, 40g sugar, 80g milk powder, 15g milk, 15g matcha powder. Use the time during the bread fermentation process to prepare it ahead of time.
Stir evenly without dry flour, roll it into a trapezoid shape and then roll it up.
If the prepared cylindrical dough is hot, you can freeze it slightly before cutting it. There will be lines when you cut them, twist them up.
Tie one end tightly.
Kobic F150 fermentation temperature is 28 and humidity is 74, which takes about 40 minutes.
Ferment until 1.5 times in size, spray with water and sprinkle with almond slices.
Kobic T60s, wind speed 35, temperature 160, time 13 minutes, 3 layers baked at the same time.
I love the color, so take a photo.