Monday, August 13, 2018

Matcha Layered Bread

Matcha Layered Bread - 水合折疊
(recipe adapted & modify slightly from Carol)

Matcha layer:
12g Blue Jacket Baguette Flour
12g corn flour
16g matcha powder
100g Cowhead milk
40g fine sugar
12g Cowhead salted butter
*sift dry ingredients into a saucepan. Add in sugar & milk. Mix till combined. Put saucepan on stove over low heat & keep whisking till the mixture thickened. remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat. Chill for later use.

270g Blue Jacket Baguette Flour
30g Blue Jacket Wholemeal Flour
20g fine sugar
1/4 tsp salt
30g coconut oil
1/2 tsp instant yeast
250g Cowhead milk (*Carol uses 205g only but I saw wrongly & used 250g instead)

1. Dough: Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Degas & round the dough. Rest the dough for 10mins.
4. Roll the dough out into a rectangle shape. *follow the steps in Carol's video
 *I cut the dough into 3 portions & do plaits before putting into pullman tin & proof for 1hr.
5. Bake in a preheated oven @ 180C for 40mins.

 Proofing in progress...


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