Matcha alkaline water balls, delicious and easy to handle, with a solid texture and a wonderful taste that gets better and better the more you chew it!

Overview

This German-style alkaline water pellet has a solid texture and becomes more delicious the more you chew it. Compared with the somewhat complicated traditional German knot shape, this recipe is simpler, delicious and easy to operate. You can also add cheese cubes to the filling. Sprinkle the cheese with a little black pepper to increase the taste. Use cooked sweet corn kernels. I used cooked sweet corn bought from FamilyMart.

Tags

• baking
• afternoon tea
• baking soda
• high gluten flour
• low gluten flour
• matcha powder
• unsalted butter
• warm water
• white sugar
• yeast
• ice water
• salt
• sweet corn

Ingredients

Steps

1. 1 Let’s make matcha dough first, using 230 grams of high-gluten flour, 15 grams of white sugar, 30 grams of low-gluten flour, 0.5 grams of salt, 145 grams of ice water, 4 grams of yeast, 15 grams of unsalted butter, and 6 grams of matcha powder.

   

2. 2 Put all the ingredients together and stir until 7 minutes of film is formed. It is not necessary to knead until the film is formed.

   

3. 3 Divide the dough into 20g pieces and roll them all into balls, cover with a wet towel and let rest for 30 minutes.

   

4. 4 Prepare a stick of cooked sweet corn from FamilyMart, cut off the corn kernels and set aside.

   

5. 5 Take out the relaxed dough and wrap a few corn kernels into each dough.

   

6. 6 Wrap tightly and place downward.

   

7. 7 After all the corn kernel filling is wrapped, seal it and place it in the refrigerator for 30 minutes.

   

8. 8 When it is almost frozen, add 500 grams of warm water to 20 grams of baking soda, stir evenly and set aside.

   

9. 9 Add the frozen dough and soak in alkaline water for about 40 seconds.

   

10. 10 Take it out and put it on absorbent paper to absorb the excess alkaline water at the bottom.

    

11. 11 Place on a baking sheet, let dry for 3 minutes and then cut a slit at the top.

    

12. 12 Preheat the oven at 220°C and 180°C, and bake for about 15 minutes.

    

13. 13 After baking, take it out and let it cool on a cooling rack.

    

14. 14 When the matcha is baked, it doesn't look as good as the original flavor, which is golden when baked.

    

15. 15 The taste is dense and elastic.

    

16. 16 The sweet corn kernels are also fragrant and sweet O(∩_∩)O