Barley Green Sauce Hokkaido Toast

Overview

Barley green juice is originally meant to be drunk as a drink, but I'm not used to the taste. The smell of grass is always hard to swallow. Good things should not be wasted. When I saw the greenish green color, it looked like matcha powder, and I instantly came up with the idea of adding it to the dough to make bread. It really lived up to my expectations. The toast bread I made was bright in color and fragrant. It gave the toast a fresh look, and there was no unpleasant taste at all. It was great.

Tags

• baking
• children
• breakfast
• barley green juice
• bread flour
• butter
• fresh yeast
• whipping cream
• fine sugar
• milk
• protein
• salt

Ingredients

Steps

1. 1 Zhongzhong: 175 grams of Jinxiang bread flour, 5 grams of fresh yeast, 73 grams of milk, 37 grams of protein. Put the ingredients in the bread machine, start the kneading process for 16 minutes, stop, and put it in a warm place for basic fermentation until about 4 times. It rises and falls again in an uneven shape.

   

2. 2 After the medium-sized seeds are grown, break them into pieces

   

3. 3 Add 70 grams of flour and 40 grams of sugar

   

4. 4 3g salt

   

5. 5 55g whipping cream

   

6. 6 5g barley green juice main

   

7. 7 Knead until the thick membrane is stretched

   

8. 8 Add butter

   

9. 9 After kneading the glove membrane until it is fully expanded,

   

10. 10 Organize into groups

    

11. 11 Leave in a warm place to relax for 30 minutes.

    

12. 12 ⒋ After the rested dough is taken out and deflated, divide it into 3 pieces of dough, roll them into balls and let them rest for 15 minutes.

    

13. 13 Take a piece of rested dough

    

14. 14 Roll it into a shape of beef tongue and turn it over

    

15. 15 Then gently roll it out

    

16. 16 Roll it up from top to bottom, making sure to roll it tightly.

    

17. 17 Cover with plastic wrap and rest for another 15 minutes

    

18. 18 Press the loosened dough with the interface facing up and roll it into a long shape

    

19. 19 Roll it up from top to bottom

    

20. 20 Roll it up tight

    

21. 21 Place them at intervals in a 450g non-stick toast mold, cover with plastic wrap, and ferment in the oven for about 2 hours

    

22. 22 Ferment until doubled in size or 80% full, brush the surface with egg wash

    

23. 23 Place in an oven preheated to 175°C, lower rack, and heat up and down for about 30 minutes

    

24. 24 Unmold immediately after taking out the oven, lay on the side of the grill to dissipate heat, leave to cool and then seal in a fresh-keeping bag.

    

25. 25 Finished product

    

26. 26 Finished product