Flaxseed, Longan, Matcha Soft European
Overview
The weather today is so hot, it already smells like early summer. I have been sweating while making bread, and I can’t help but miss the feeling of autumn. When I was taking my children to school, I saw a few fallen leaves beside the car. I picked them up and used them to decorate the atmosphere while posing for the bread. The green color of the matcha soft oatmeal complemented the leaves. It really gave me a feeling of autumn, as if a cool breeze was blowing. Typical impressionism, haha 😊
Tags
Ingredients
Steps
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Pour the ingredients except butter into the bread machine and start the kneading process for about 28 minutes.
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At about 10 minutes, add the softened butter and continue kneading the dough.
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Cut longan meat into small cubes and set aside flaxseed.
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When there are 5 minutes left in the kneading process, pour in flax seeds and diced longan until the end of the kneading process.
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Take out the kneaded dough and place it in a basin to ferment at room temperature.
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Take a small piece of the kneaded dough and pull out a transparent and strong glove film.
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Fermented dough.
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Remove the exhaust.
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Divide into two parts and let rest for 5 minutes.
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Take one portion and press it into a round shape.
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Fold the four corners in half, as shown in the picture.
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Turn it over, with the smooth side facing up, press it into a round shape, and let it rest for 5 minutes.
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Add the honey bean filling.
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Lift the edges to the middle and pinch tightly.
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Shape into an oval and place on baking sheet for secondary fermentation.
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Wait until fermentation reaches about 1.5 times.
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Sift in a thin layer of high flour.
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Use a sharp knife to cut out the pattern.
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Preheat the oven to 180 degrees for 10 minutes, place on a baking sheet and bake at 150 degrees for 35 minutes. Take it out.
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So beautiful green
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Add a few fallen leaves to make it more beautiful
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Finished product
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Finished product
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Finished product
