Uji is a famous matcha production place in Kyoto. Matcha is rich in catechins. Red beans can help to swell. The fresh algae fragrance of chlorella and the thick and soft red bean filling just balance the taste. I believe it will become the family ’s favorite. ~!
Material
| High-gluten flour | 300g |
| fresh cream | 40ml |
| Uji matcha powder (or common matcha powder is also acceptable) | 10g |
| Sugar | 70g |
| salt | a little |
| Fresh milk | 170ml |
| yeast | 5g |
| red beans | 200g |
| Unsalted butter | 10g |
| Shengkang Chlorella (after grinding) | 30 pcs |
The red beans were soaked in water the night before, poured out of the water the next day, washed, and put into a rice cooker with twice the water and cooked into soft particles according to the rice cooking procedure.
After the red beans are cooked, open the lid and crush with a rice spoon. Using the remaining heat, add 10g of unsalted cream, 10ml of fresh cream, and 50g of sugar and mix well into a mud. Then cool and reserve.
After mixing high-gluten flour, fresh cream 30ml, Uji matcha powder 10g, sugar 20g, a little salt, fresh milk 170ml, yeast powder 5g into a dough, knead to make gluten (the dough is smooth and does not stick to the hand, and the film can be pulled out, Perform fermentation for about 1 hour
Roll out the dough into a size of about 30 * 40cm, fold the long axis in three folds, turn it 90 degrees and then roll it into a rectangle that is about the size of the long axis of the half toast mold
Flatly spread red bean paste and chlorella powder (leave about 5 cm at the edges), and rub into a cylindrical shape from the proximal end
After reshaping, put it in half a toast mold and finally ferment to full plate. Bake at 170 ℃ for 40 minutes to enjoy the warm toast.