Matcha Cheese Soft European Bread
| Starter: | High-gluten flour (I use Xinliang) 100 grams |
| Water 100 grams | Dry yeast powder (Angel) 1g |
| Main dough: | High-gluten flour 200 grams |
| Pure milk 92 grams | Dry yeast powder (Angel) 4 grams |
| Butter (I use Anchor) 15 grams | Fine sugar 20 grams |
| Salt 3.5 grams | Matcha powder (I used Wakatake) 6 grams |
| Filling: cream cheese 240g | Dried blueberries 30g |
| Midou 350g |
Step 1
Make the starter now. Put 100 grams of dry powder in a stainless steel basin, weigh out 100 grams of water, add 1 gram of yeast powder, and mix well. Add it to the flour in batches, mix well with chopsticks, cover with plastic wrap, and let it ferment at room temperature. There will be many If the bubbles have a slightly sour taste, transfer to the refrigerator to chill overnight. (I usually make the starter at night and use it the next morning)
Step 2
Except for the butter, put all the ingredients for the main dough, including the starter made the night before, into the bread machine and knead for 15 minutes, then add the softened butter and continue kneading until the dough forms. (It’s okay if the membrane doesn’t come out, at least until it reaches the expansion stage). In fact, I kneaded it by hand this time. I started to use a bread machine to form a ball, and then took it out and kneaded it with my hands to form a film. Personally, I felt that the hand kneading method tasted better and the film came out faster. Let me tell you a hand kneading method: put all the ingredients into a basin, add milk in batches, mix evenly with chopsticks or a silicone spatula, turn the basin with one hand, and knead with your fists
Step 3
After kneading out the hand film, cover it with plastic wrap and ferment for the first time to 2.5 times the size.
Step 4
At this time, make the stuffing. You can cut the cheese into small pieces or beat it with a manual egg beater until smooth. Put all the other ingredients together and mix well.
Step 5
Honey beans are already very sweet, so there is no need to add sugar.
Step 6
Divide the fermented dough evenly into 8 parts. If you want to make it larger, divide it into 6 parts.
Step 7
Take a piece of dough and roll it into a round cake, deflate it gently without making it too clean, wrap it with filling, bring the two sides together and pinch them tightly, just like wrapping a sugar packet.
Step 8
As shown in the picture, pinch it tightly. There are actually many ways to wrap the triangle bag. You can usually go to Du Niang to check it out. Remember to squeeze it tightly, otherwise your bag will explode!
Step 9
Put everything on a baking sheet lined with oilcloth.Cover with plastic wrap and ferment at room temperature until doubled in size. You can also put it in the oven to use the fermentation function.
Step 10
After the second fermentation is completed, sprinkle a layer of dry flour. The sieve must be held higher and shake gently. If it is too low, the flour will fall into a lump. Just sprinkle a thin layer of flour. Then use a blade to cut out the texture. If there is no blade, use a sharper knife. When cutting, do not go back and forth like a big saw. Such a texture will not look good.
Step 11
Preheat the oven to 170°C for 10 minutes. Bake at 170°C for 30 minutes on the middle and lower racks. Do not bake the cheese stuffing for too long as it will cause oil to return. The oven temperature should be adjusted appropriately according to the conditions of your personal oven. Each oven is different and the temperature will vary.
Step 12
Don't eat the baked bread right away. Eat it when it's cool. If you can't finish it, seal it. It will taste even better the next day.
Step 13
Finished product
Step 14
Finished product picture
Step 15
Finished product picture. Matcha Cheese Soft European Bread Cooking Tips1 The starter can also be directly refrigerated for fermentation for 12-24 hours.
2. The dough must be kneaded to the expansion stage, and it is best to use the dough.
3. Pay attention to the closing area at the bottom and pinch it tightly, otherwise it will explode!
4. The oven temperature should be adjusted appropriately according to the actual situation.
