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