Health benefits
Eggs: nourish blood
Ingredients
High-gluten flour ( 350g ) | Uji matcha powder imported from Japan ( 10 grams ) |
Eggs ( Two ) | Milk ( 180ml ) |
Yeast powder ( 6 grams ) | Butter ( 20g ) |
Glutinous rice flour ( 200g ) | Milk powder ( 15g span> ) |
Milk ( 250ml ) | White sugar ( 50 grams ) |
Dried manyerberries ( 45g ) | Raisins ( 30g ) |
Dried strawberries ( 50g ) | Butter ( 10g ) |
How to make matcha mochi bread
1.Get the materials ready
2.Pour the flour into a bowl, add matcha powder, make a hole in the middle, pour in yeast powder, and beat the eggs Add it and mix in the milk.Then add butter and knead until it forms an elastic film.Then cover it with plastic wrap and put it in the oven to start the fermentation function.(The temperature is 35 degrees, and an appropriate amount of hot water is placed in the baking pan below) (Mine takes about two hours, it’s hard to say the exact time for the dough to rise)
3. While the dough is rising, start preparing the mochi ingredients.Put the glutinous rice flour into a bowl, add milk powder and white sugar, and slowly add milk while stirring evenly.
4. Steam the mochi in a pot over medium-high heat for about ten minutes.Then knead the butter into a smooth dough, wrap it in plastic wrap and set aside (or not wrap it)
5.When the dough reaches a certain level, take it out and divide it into four equal parts, roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes to deflate.Divide the glutinous rice balls into four equal portions.
6. Brush a little oil with a brush on the chopping board, flatten the dough with your hands, and roll it out.Make a rectangular shape and place the glutinous rice dough piece on the matcha dough piece.
7. Start putting your favorite dried fruits.
8. Roll up from top to bottom and pinch to close.
9. Grease the baking sheet, place the prepared bread base with the edge down, and bake Put the baking sheet into the oven and continue to turn on the fermentation function to start the second fermentation.(About half an hour)
10.After the second fermentation, take it out and use a knife on it Draw a pattern you like.
11.Put it in an oiled baking pan and bake in the oven! The oven must be preheated in advance to 190 degrees for about 15 minutes.
12. Done!
13.Finished product picture 1
14.Finished product picture 2
Tips
1.When the dough is fermenting, hot water should be put in the bottom chassis of the oven to maintain the temperature and humidity, which is conducive to fermentation.
2.When steaming mochi, wait until it is solidified and there is no flowing liquid on the surface.If the mochi is soft and soft, you don’t need to roll it out, just shape it into a shape with your hands and place it on the matcha dough.
3.As for the sandwiched dried fruits, you can choose flexibly, as long as you like it.
4.When rolling out noodles, brush a little oil on the chopping board to prevent it from sticking, especially when rolling out glutinous rice noodles.For the same reason, brush oil on the baking sheet to prevent it from sticking.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
