Posted by: Jonjon | July 20, 2009

Asian – Green Tea Bread玄米抹茶麵包9/10 for flavor, texture was simple May 22 2009



http://www.wretch.cc/blog/cllinbaby/7703191

12% granulated sugar, 0.8% salt,1% instant yeast, 64% milk, 12% butter, 2.4% green tea powder

玄米抹茶麵包

材料:

高筋麵粉250克.

2砂糖30克(喜甜者增加至40-50克以上)granulated sugar

.美味鹽2克.

速發酵母3克.

鮮奶160克.奶油30克.

世家玄米抹茶粉4-6克(我用6克).

作法:

1.將全部材料放入攪拌盆中攪拌至完成階段..基本發酵至兩倍大.

2. 基本發酵完成後分割成兩個麵糰.滾圓後蓋上保鮮膜鬆弛20分.

3. 鬆弛完畢後桿開捲起成長條狀後放在鋪了烘焙紙的烤盤上.表面蓋上保鮮膜後..做最後發酵..最後發酵至兩倍大..表面畫幾刀..噴水後送進烤箱後再噴水一次.

4. 烤箱需先預熱180度.烘烤約16-18分即可.

PS.

麵包配方參考小米家的軟式法國麵包…

也可以鋪上餡料後再捲起…如紅豆….超美味的!!!

Conclusion

Umm, it was strange. I kneaded it on the machine for 20 minutes but still cannot get it to pass the windowpane test. I suspected it was the cold weather, because…it was freezing this morning. So I put it into the oven for like 10 minutes and tried kneading again for 10 minutes but nothing. Anyways, the texture was just normal bread texture, not like the type where it had a very substantial texture. But the flavor that resulted from the blend of green tea and red bean was amazing, very good. I only had green tea powder though. By the way, I rose the bread for 2 hours initial rise and then another hour for the second rise in the oven, this bread rose sooo slowly.

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