Friday, October 29, 2021

Matcha layered Bread

Matcha Layered Bread

[Recipe modify from Carol Hu]


Matcha sheet:

12g Blue Jacket Bread Flour

12g corn flour

16g matcha powder

100g milk

40g fine sugar

12g butter

Bread dough:

290g Blue Jacket Bread Flour

10g pumpkin powder

1/2 tsp turmeric powder

20g fine sugar

1/4 tsp salt

1/2 tsp instant yeast

210g water

30g vegetable oil



1. Matcha sheet: Sift dry ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking on low heat over stove till the mixture thickened. Remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat into 20cmx15cm. Put in freezer for later use

2. Bread dough: Whisk all ingredients in a mixer till dough is soft & elastic. Proof for 1hr

3. Roll the dough into a rectangle. Put the matcha sheet on top of the bread dough & wrap it up. Roll out the dough slowly till double in length, then fold in 1/3 left & right. Repeat the process another time. At the final roll out of the dough, divide the dough into 2 strips & do plaiting. Placed into greased pullman tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 40mins  

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