Matcha Soft European Bread

Taste: Sweet and sour; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Matcha Soft European Bread

Except for the filling, put all the ingredients into the bread machine. Remember to add the liquid ingredients first. (You can leave a little water and adjust it later according to the actual situation. The water absorption of each person’s flour is different.) The salt and yeast should be placed diagonally or buried in the flour.

After the kneading program is finished, take out the dough and shape it into a smooth dough and put it in a larger container for fermentation. (Remember to apply a little olive oil to the basin in advance to prevent sticking.)

At this time, the temperature is quite high. Normal room temperature fermentation is fine. Cover with plastic wrap. If you are in a hurry, you can also use the fermentation function of the oven. The fermented dough should not shrink when pressed with fingers and should be about twice as large.

After the fermented dough is pressed and deflated, divide it into 6 parts. I usually weigh it and divide it into equal parts, then knead it into a round shape and deflate it. Cover with plastic wrap and let it rest for about fifteen minutes.

The filling is not absolute. Use whatever you have at home. Today I used taro filling. I also added the walnuts and raisins left over from making toast last time. (Other dried fruits and almond slices are also fine.)

Take out a fermented dough and roll it into an oval shape. The edges can be slightly thinner.

Spread a layer of taro filling first. Then put the walnuts and raisins on top. I also added some coconut filling made with butter left over from making toast last time. Sprinkle some on top.

Start rolling from the right side and roll it into an olive shape. Pinch the seal tightly.

If you are afraid of not doing it well, you can directly roll it into a round shape, put the filling on it one by one, and fold it in half and pinch the seal tightly. I think it looks pretty good too.

Shape them one by one, put them in a warm place for secondary fermentation until they are twice as large, and use a special knife to make three diagonal cuts. (I suggest making the cuts larger so that the filling is more tempting.) Dust with high-gluten flour.

I used this kind of knife, which can be found online for a few dollars. If it doesn’t work, you can use an eyebrow trimming knife.

Preheat the oven to 160 degrees Celsius for the lower heat and 170 degrees Celsius for the upper heat. Bake for about 25 minutes. (The time is not absolute. The power of each person’s oven is different. Remember to observe more in the last ten minutes.)

If you don’t like the taste of matcha, you can also use cocoa powder or other flavors according to your preference.

Every time I make bread or something, I usually don’t eat lunch. I eat it while it’s still warm because it tastes better. I finished one in one breath and then started taking pictures.

This is the sliced bread I had for breakfast the next day. It looks beautiful and has plenty of ingredients, which is good for the body.

Life is like a roller coaster, with peaks and valleys. This means that no matter whether the current situation is good or bad, it is only temporary.