How to make mini soft matcha stuffed French bread

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  1. Matcha sauce stuffing: Heat 40 grams of milk, sift in matcha powder, stir and melt until there are no particles.Pour 120 grams of milk, light cream, caster sugar, and cornstarch into a small milk pot and stir evenly.Heat while stirring over high heat until the liquid is slightly thick.Then pour in the matcha milk liquid, continue to stir and heat until slightly thick, then remove from heat, cool with ice water, cover with plastic wrap and set aside.

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  2.Dough ingredients (except fresh yeast and butter ), mix it, put it into a food processor and knead it into a thick film.Then add fresh yeast and softened butter, beat at low speed to absorb the butter into the dough, and continue mixing at level 3 until the dough can pull out a large, strong and flexible transparent film.

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  3. Place the kneaded dough into the container and cover to keep fresh Membrane, place it at room temperature to ferment until it doubles its original volume.Take out the dough, deflate it and weigh it, divide it into 10 small pieces of dough, roll it into a round shape, cover it with plastic wrap and let it rest for 10-15 minutes.Take a piece of dough and roll it into an oval.

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  4. Turn over and roll up from top to bottom.Close the mouth tightly.Gently roll it into a long strip about 12cm with your palms.

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  5. Arrange 10 strips in sequence and place them on the grill Place on a plate, place at a temperature of 32°C and a humidity of 80% to ferment and expand to 1.5 times in size

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  6. Sift a little high-gluten flour on the surface

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  7. Bake the upper tube at 160°C and the lower tube at 180°C for 20 minutes.After baking, move to a wire rack to cool, cut the bread from the side (do not cut it), spread the matcha sauce on the cross section with a spoon and cover it.

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  8.Super delicious, try it!