Matcha Mochi Soft European Bread

Taste: Sweet; Process: Baking; Time: One hour; Difficulty: Normal.

Detailed Steps for Making Matcha Mochi Soft European Bread

Mix and knead the main ingredients: high-gluten flour 300g, whole wheat flour 75g, whole egg liquid 85g, purified water 192ml, butter 30g, fine granulated sugar 55g, salt 5g, high-sugar-tolerant yeast 4.5g, and Itoen matcha powder 10g until the dough reaches the glove film state. As shown in the picture~

Roll the kneaded dough into a ball, put it in a container, cover it with plastic wrap, and let it ferment at room temperature until it is 2-2.5 times larger.

Put glutinous rice flour 166g, clear flour 48g, fine granulated sugar 70g, pure milk 270ml, and liquid butter 24g into a container, mix well, and sift twice. Cover the sifted batter with plastic wrap and steam it over water for 40-60 minutes until cooked.

Slightly stir the steamed mochi.

Transfer the mochi to a cutting board and knead it into a smooth mochi dough, then divide it into six equal parts.

For the fermented dough, insert a finger with a little dry powder into the dough. If the dough does not shrink or collapse, it is ready.

Take out the fermented dough, knead it by hand to release the gas, and divide it into six equal parts.

Roll the divided dough into balls, cover them with plastic wrap, and let them rest and relax for 20 minutes.

Take out the rested dough and roll it into a rectangle. Roll the mochi dough into a rectangle as well. Place the mochi dough on top of the matcha dough, as shown in the picture~

Sprinkle with 5g of brown sugar powder, 20g of sugar-free honey red bean paste, 6.5g of raisins, 6.5g of cranberries, 6.5g of dried jujube slices, and 5g of brown sugar powder.

Roll it up into an olive shape and place it in a non-stick baking pan.

Shape it again and let it ferment again. You can ferment it in a fermentation box or in an oven.

I choose to ferment it in the oven. Put the dough in a bowl of hot water and let it ferment in the oven until it is 2 times larger. Fermentation environment: temperature 38 degrees, humidity 75%.

Preheat the oven to 170 degrees Celsius when the dough has finished fermenting.

Sift a thin layer of high-gluten flour on the surface and use a sharp knife to make your favorite pattern.

Put the dough in the preheated oven and bake it. Baking: 150 degrees Celsius, upper and lower heat, baking for about 23-30 minutes. Cover with tin foil after baking for ten minutes to avoid excessive browning.

The Matcha Mochi Soft European Bread is ready~

Bite into it and enjoy the deliciousness~

On a sunny afternoon, enjoy a Matcha Mochi Soft European Bread and feel the happiness~ It’s so delicious!