How to make matcha cube bread [Recipe] [Bread making]
[Music-free version of the same video]
• 【音楽無し】甘納豆たっぷりで甘くて美味しい抹茶キューブパンの作り方【レシピ】【パン作...
【table of contents】
00:00 Opening
00:10 Making dough
02:33 Primary fermentation
02:43 Finger test and degassing
03:02 Split
03:40 Bench time
03:50 Molding
05:48 Secondary fermentation
06:10 Baking
06:42 Completion
【material】
・ Strong flour ... 150g (100%)
・ Instant dry yeast… 2g (1.3%)
・ Water… 100g (66%)
・ Sugar… 10g (6.6%)
・ Salt… 3g (2%)
・ Matcha powder… 5g (3.3%)
・ Unsalted butter ... 15g (10%)
・ Amanatto ... Approximately 120g
・ Salted cherry blossoms ... Appropriate amount
[How to make]
1. Put water and butter in a bowl and heat in the microwave for about 1 minute.
2. Add yeast, sugar and salt and dissolve well.
3. Add matcha powder and when the lumps are gone, add strong powder and mix well until the powder disappears.
4. Wrap and let rest for 20 minutes.
5. Knead with a scraper so that it folds from the outside to the inside. (One lap is enough)
6. Primary ferment until doubled in size.
7. If the hole is not closed by the finger test, degas.
8. After dividing into 4 pieces, re-roll and let rest for 10 minutes.
9. Roll out about 15 cm vertically with a rolling pin and sprinkle an appropriate amount of sweet natto in the middle of the dough.
10. Enclose the sweet natto with the dough on both sides.
11. Sprinkle an appropriate amount of Amanatto again and roll it from the front.
1. Set the dough in a cube of 6 cm x 6 cm x 6 cm, spray it, paste the salted cherry blossoms, and ferment it to a height of about 80% of the mold.
13. Cover and bake in the oven at 190 ° C for 18 minutes.
14. As soon as it is baked, remove the lid and remove it from the mold to remove the rough heat.
[Mini bread type]
6cm x 6cm x 6cm
[Instruments used]
https://lifehackdev.com/BakerStreet/m...
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