Matcha and red beans are old partners, no matter what you do, you will never go wrong.
200 grams of high-gluten flour, 140 grams of milk, 2 grams of yeast, 30 grams of sugar
50 grams of high-gluten flour, 1 gram of yeast, 35 grams of milk, 20 grams of butter, 2 grams of salt
Mix all the ingredients in the medium, and knead into a dough.
Ferment at room temperature for three hours, or at room temperature for one hour, and put it in the refrigerator for 12-18 hours.
After the middle seed is fermented, the internal organization becomes a hornet's honeycomb.
Tear the middle seed into small pieces, mix with the main dough except butter, salt, and other ingredients to knead a rough film, then add salt and butter to knead a glove film.
Divide the dough into two equal parts, add 5 grams of matcha powder to one part, knead well.
Wait 30 minutes for dough to enlarge, do not need to double the size.
After the dough is fermented, deflate, roll into a ball, and rest for 15 minutes.
Take out the relaxed white dough with the smooth side up, and roll it into a rectangle. Note that the width should be slightly narrower than the width of the toast. Take out the air bubbles at the edge and turn over.
Roll the matcha dough into the same size, put the two pieces together, arrange them with a rolling pin, sprinkle evenly with red beans, roll up from top to bottom, and put the dough into the mold with the seam facing down. double the size.
Raw toast box, oven 340F, bake for 26 minutes.
Ordinary toast box extends the baking time by ten minutes.