【Matcha Mochi Triangle Bread】: The bread of spring

Overview

(A is the filling, B is the bread body) This bread is made for spring. In order to better retain and highlight the flavor of matcha, no eggs are added to the bread body. Therefore, this bread is also suitable for students who are allergic to eggs. For the bread filling, I used cranberry mochi. The sweet and sour taste of dried cranberries and the slightly bitter fragrance of matcha are a good combination. Coupled with the chewy texture of the mochi meat, it is the icing on the cake. In terms of styling, I borrowed from the work of a senior I had seen before. This triangular bread is full of Japanese style and goes well with matcha, mochi and dried cranberries. The outer skin is fresh and fluffy, and the inner filling is sweet and soft. Use this matcha mochi triangle bag to welcome the approaching spring!

Tags

• baking
• bread
• dried cranberries (a)
• fine sugar (a)
• fine sugar (b)
• glutinous rice (a)
• high-gluten flour (b)
• instant dry yeast (b)
• matcha powder (b)
• milk (a)
• milk (b)
• odorless liquid oil (a)
• rice flour (a)
• salt (b)
• unsalted butter (b)

Ingredients

Steps

1. 1 Mix the other ingredients in the filling except the dried cranberries;

   

2. 2 Stir evenly until there are no oily particles and powdery particles, cover with plastic wrap and let stand for 15 to 30 minutes;

   

3. 3 Put it into the microwave oven and heat it on high for 1 minute;

   

4. 4 After taking it out and mixing well, cover it with plastic wrap and turn to high heat again for one minute;

   

5. 5 Take out and mix well, add dried cranberries and mix well;

   

6. 6 Cover with plastic wrap and continue on high heat for one minute. You can take it out and observe it after 30 seconds. If it is completely transparent, it is cooked. Take it out and mix well. If there is still a white part, continue heating until it is completely transparent. When finished, cool and set aside.

   

7. 7 Dissolve dry yeast in 100g of warm milk (not exceeding 35 degrees), and mix the remaining milk and matcha powder evenly;

   

8. 8 Add both solutions to the powder mixture;

   

9. 9 Use a spatula to mix evenly until there is no dry powder;

   

10. 10 Transfer to a silicone mat and knead into a smooth dough, then add diced butter;

    

11. 11 Continue kneading until a thin film can be pulled out (the expansion is almost complete);

    

12. 12 Place the dough into a container, cover with plastic wrap, and leave in a warm place to ferment. When the room temperature is cold in winter, you can use the fermentation function of the oven;

    

13. 13 After about 1 hour, the dough has fermented to twice its original volume. Dip your fingers into dry flour and poke holes without shrinking or collapsing. The basic fermentation is complete;

    

14. 14 Take out the dough, deflate it, divide it into 10 evenly sized portions, roll into balls, cover with plastic wrap, and let rest at room temperature for 15 minutes;

    

15. 15 Take a small dough that has rested, flatten it with the palm of your hand, and put a ball of filling on it. My filling is about 20g per ball;

    

16. 16 Use the method of wrapping a triangular bun, wrap the filling with dough, and pinch to seal;

    

17. 17 With the seam facing down, place the prepared bread dough into a baking pan (lined with baking paper in advance), then place it in a warm and moist place for secondary fermentation. In winter, when the room temperature is low, you can use the fermentation function of the oven;

    

18. 18 After about 40 to 50 minutes, the dough will rise to 1.5 to 2 times in size. Press the surface lightly with your fingertips and the dough will slowly spring back;

    

19. 19 Preheat the oven to 210 degrees in advance. Cut a small piece of paper and sift the pattern on the surface of the bread;

    

20. 20 After preheating is completed, put the bread into the oven, middle and lower layers, upper and lower heat, 200 degrees, bake for 15 to 20 minutes;

    

21. 21 After baking, take it out of the oven immediately, transfer the bread to a drying rack to cool, and then seal it for storage or consumption.