Dough: High powder 240g
Low gluten flour 60 grams Milk 185ml
Salt 4 grams Dry yeast 2 grams
White sugar 10 grams Matcha milk puff:
Cream cheese 60 grams Milk powder 40g
Matcha powder 5 grams Powdered sugar 15 grams
Egg liquid 15 grams Alkaline water:
Baking soda 20g Clear water 500 grams
How to make matcha soufflé alkaline bread Illustration of how to make matcha sourdough alkaline bread 1

Step 1

Pour all the ingredients into the mixing bowl, turn on the mixer at low speed and mix evenly, then turn on the medium-high speed at 6 and start kneading the dough. Illustration of how to make matcha sourdough alkaline bread 2

Step 2

The surface of the kneaded dough is smooth and a malleable and even thick film can be drawn out. Illustration of how to make matcha sourdough alkaline bread 3

Step 3

Divide the dough into 6 equal parts, each about 84 grams. Illustration of how to make matcha sourdough alkaline bread 4

Step 4

Place the divided dough into the refrigerator to rest for 20 minutes.Illustration of how to make matcha sourdough alkaline bread 5

Step 5

Then mix the softened cream cheese and powdered sugar at room temperature and stir evenly. Add the room temperature egg liquid in batches and stir evenly. Finally, pour in the milk powder and matcha powder and continue to stir evenly. Illustration of how to make matcha sourdough alkaline bread 6

Step 6

Set aside the prepared matcha milk puff. Illustration of how to make matcha sourdough alkaline bread 7

Step 7

Take out the dough that has been relaxed in the refrigerator, roll it out starting from the middle, and roll it up and down into a beef tongue shape with even thickness. Illustration of how to make matcha sourdough alkaline bread 8

Step 8

Turn the dough over and spread the prepared matcha soufflé filling on the smooth side up. (Try to spread the matcha soufflé as thinly as possible, otherwise it will cause the filling to run out and become crispy) Illustration of how to make matcha sourdough alkaline bread 9

Step 9

Roll it from top to bottom into an olive shape with both ends pointed, and pinch the joint tightly. Illustration of how to make matcha sourdough alkaline bread 10

Step 10

Rub it back and forth a few more times to make the shape more perfect. Illustration of how to make matcha sourdough alkaline bread 11

Step 11

Place the rolled dough on a baking sheet, uncovered, and refrigerate for 30 minutes Illustration of how to make matcha sourdough alkaline bread 12

Step 12

Pour 500 grams into the basinStir water and 20 grams of baking soda to dissolve and set aside. Illustration of how to make matcha sourdough alkaline bread 13

Step 13

Wearing gloves, put the refrigerated dough into the prepared alkaline water and soak it for about 30 seconds. Illustration of how to make matcha sourdough alkaline bread 14

Step 14

Drain the soaked dough or use kitchen paper to absorb excess water and place it on a baking sheet. Illustration of how to make matcha sourdough alkaline bread 15

Step 15

You can make two or three cuts lengthwise according to your personal preference, both are OK ( Illustration of how to make matcha sourdough alkaline bread 16

Step 16

Preheat the oven to 200 degrees for 10 minutes in advance. Place the cut dough into the oven and bake at 200 degrees for 18 minutes. Illustration of how to make matcha sourdough alkaline bread 17

Step 17

Spraying the bread with water mist and alkaline water immediately after baking will make it more shiny.Illustration of how to make matcha sourdough alkaline bread 18

Step 18

The matcha soufflé filling is sweet but not greasy, and the bread has a solid and chewy texture. The more you chew, the more flavorful it becomes. It’s delicious and super satisfying to eat without any burden! Cooking Tips for Matcha Soufflé Alkaline Water Bread

1: Alkaline water bread needs to be beaten until it is 80% gluten, which is easy to shape and tastes good. 2: Alkaline water ratio: 500:20, it is easy to color and not bitter.