Matcha garland
The baking to be done today is Matcha garland soft European, full of spring atmosphere~
Step 1 . Weigh 80% of all materials, and then add butter to make the glove film.
Step 2 . After one shot, divide it into 80g and a small dosage to contract and relax for 20 minutes.
Step 3 . Slack and roll into olive shape, then press one end tightly, and lift the rolling pin upward to roll into trapezoid shape.
Step 4 . The filling method of matcha tea: butter 80g, sugar 40g, milk 80g, milk 15g, matcha tea powder 15g. Use the time of bread fermentation process to prepare in advance.
Step 5 . Stir well without dry powder, roll it into trapezoid and roll it up.
Step 6 . The prepared cylindrical dough can be frozen slightly in hot weather before cutting. There will be lines when you cut them. Twist them.
Step 7 . One end is closed and glued tightly.
Step 8 . High bicker f150 fermentation temperature 28 humidity 74 about 40 minutes.
Step 9 . Ferment to 1.5 times the size, sprinkle almond slices with water.
Step 10 . High Buick T60s, wind speed 35, temperature 160, time 13 minutes, three layers of baking at the same time.
Step 11 . Color is in love, take a picture.
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