Ingredients:
High-gluten flour: 200g; Whole wheat flour: 50g; Matcha powder: 14g; Salt: 3g; Granulated sugar: 50g; Yeast: 4g; Butter: 25g; Egg: 1; Water: 120g.
Mochi:
Glutinous rice flour: 70g; Corn starch: 20g; Milk: 120g; Granulated sugar: 40g; Butter: 10g; Red bean paste: appropriate amount.
Flavor: Other; Technique: Baking; Time: 20 minutes; Difficulty: Normal.
Steps for making Matcha Mochi Red Bean Soft European Bread
Adjust the amount of water according to the size of the egg. For medium-sized eggs, you can use the amount listed. For smaller eggs, add a little more water. Add salt, sugar, etc…
Stir and add matcha powder
Add high-gluten flour, whole wheat flour, and yeast. Add yeast separately from sugar and salt. Sprinkle on the flour and start kneading.
Add softened butter and continue kneading.
Mix the mochi ingredients and steam until cooked. Add butter while still warm and knead until absorbed.
When the dough has finished fermenting, take it out and divide it into three portions (I made double the amount). Divide the mochi into three portions as well.
Roll out the dough into a tongue shape, spread the mochi on top, sprinkle a little red bean paste, and roll up.
Seal the edges and place them with the sealed side down for fermentation. After fermentation, sprinkle a little flour and use a knife to create your favorite pattern.
Preheat the oven to 180 degrees, and bake on the middle rack for 20 minutes with both top and bottom heat.
The delicious soft European bread is now complete.
Finished product
Finished product
Finished product
