Two-color toast

Overview

A little matcha is added to the toast, which gives the finished product a light color and a refreshing feeling. During breakfast and afternoon tea time, carefully taste the clear taste of matcha. While you enjoy the delicious food, you can also enjoy the new idea of the two-color toast.

Tags

• baking
• little fresh
• bread flour
• butter
• clear water
• egg
• matcha powder
• milk powder
• white sugar
• yeast powder
• salt

Ingredients

Steps

1. 1 Preparation of medium-sized dough: Mix yeast powder and water, pour into bread flour, and mix evenly.

   

2. 2 Cover the mixed dough with plastic wrap and place it in the refrigerator to ferment for 10 hours.

   

3. 3 Ingredients for the main dough: fermented Chinese dough, bread flour, milk powder, eggs, sugar, salt, butter and matcha powder.

   

4. 4 Put the medium-sized dough, eggs, bread flour, milk powder, and sugar into the bread bucket and start the dough mixing process.

   

5. 5 When the dough forms, add the salt and continue kneading.

   

6. 6 When the dough gradually becomes smooth and a thin film can be pulled out, add butter and continue kneading.

   

7. 7 When the dough becomes stronger and can be pulled out into a film that is not easy to break, divide the dough into two equal parts. Add matcha powder to one part and continue to knead lightly for a few minutes. Knead the dough until it is even and becomes matcha dough.

   

8. 8 Arrange the dough of the two colors into a round shape, put it into a basin and ferment at room temperature, about 2 hours.

   

9. 9 When the dough slowly expands to double in size, poke it with your finger. If the dough neither shrinks nor rebounds, the fermentation is complete.

   

10. 10 Move the two kinds of dough to the board, deflate, roll up, cover with plastic wrap and let rest for 10 minutes.

    

11. 11 Take out the white dough and roll it into a rectangular shape.

    

12. 12 Roll the matcha dough into a rectangular shape.

    

13. 13 Then fold the two colored dough sheets together and roll them up gently.

    

14. 14 Put it into a toast mold and ferment it. I use the fermentation setting of the oven at a temperature of 38 degrees and a time of 1:45 minutes. When the dough expands until the mold is eighty percent full, take it out. Preheat the oven to 190 degrees for upper heat and 170 degrees for lower heat. After preheating, place the toast mold in the oven for 45 minutes.

    

15. 15 When baking is complete, take out the toast and let it cool, slice it and serve.

    

16. 16 Finished product.