Matcha cheese buns
| High-gluten flour 300g | Milk 165g |
| Eggs one | Butter 30g |
| Granulated sugar 30g | Milk powder 10g |
| Salt 4g | Yeast powder 4g |
| Matcha powder 4g | Cream cheese 250g |
| sugar 15g | Dried cranberries 35g |
Step 1
Put all the dough ingredients except butter into the bread machine. Be careful not to let the yeast powder and salt come into direct contact. After using, knead with oil until it is fully expanded, and then basically ferment for one hour.
Step 2
The cheese filling can be made during the fermentation process. Add sugar to cream cheese.
Step 3
Heat over water and stir constantly until sugar and cheese are completely mixed.
Step 4
Then add dried cranberries and mix well.
Step 5
Once the dough has risen, take it out and deflate it gently.
Step 6
Divide into 10 portions of about 60g, roll into balls and let rest for 20 minutes. The dough should be covered to prevent the skin from drying out.
Step 7
Take a piece of dough, roll it out flat, and wrap it in 3About 0g of filling.
Step 8
Close the mouth tightly.
Step 9
Arrange on baking sheet.
Step 10
Use scissors to cut out cross slits, then place in the oven for secondary fermentation, about 1 hour. Place a pan of water in the bottom of the oven to maintain humidity.
Step 11
After the second rise is completed, preheat the oven to 180°C, place the bread in the middle and lower layers and bake for 15 to 18 minutes. During this period, when you are satisfied with the coloring of the bread, cover it with tin foil to avoid over-coloring.
Step 12
The finished product ~ The light-colored one is just baked directly covered with tin foil. The color is very beautiful, but it will flatten the crater ~
Step 13
Close-up of finished filling~ Matcha Cheese Bread Recipes
