Green Mood --- Matcha Tear-apart Mini Toast

For this production process, the Q7 stand mixer was used. This one is a new friend to me, with both appearance and capability being impressive.

Preparatory work ① Making surface decoration: Milk crisp particles (recommended during initial dough fermentation gap) Butter 45g Sugar 45g Almond powder 20g Low-gluten flour 80g Cut butter into small pieces to soften, then add sugar, sift in flour and almond powder, and rub into particles using your hands.

② Making matcha milk crisp (can be done during the initial fermentation gap). Cut butter into small pieces to soften, then add powdered sugar and mix evenly. Gradually add room-temperature whole egg liquid in two batches and mix well. Then add milk powder and matcha powder.

Mix well and set aside.

Weigh all the ingredients listed for the dough, excluding butter, and place them sequentially in the Q7 mixing bowl.

Set 1-2 speed and mix at low speed for about 1 minute until there is no dry powder.

The digital screen displays the time, and the small button with up and down arrows next to it can be used to set the timer, each press adding or deducting 30 seconds. If the timer is not set, the actual time used is displayed. There is also a pause button on the right side which allows you to pause and resume observations conveniently.

Switch to 6-speed and mix for 6-8 minutes at high speed. During high-speed mixing, the machine stays stable.

Mix until the dough becomes gradually smoother and starts forming gluten.

At this stage, the dough can be stretched to form a relatively thick membrane.

Add the softened butter, and mix at 1-2 speed for 2-3 minutes slowly to incorporate butter into the dough.

Switch to 5-6 speed and continue mixing for about 3 minutes until the dough reaches the stage where it can be stretched into thin, transparent membranes.

Well-mixed dough has excellent extensibility.

Shape the dough into a ball; the dough temperature should be around 26°C. Place it in a container, cover it, and let it rise in an environment of 25-28°C for the initial fermentation.

Ferment until it doubles in size.

Take the fermented dough out. Divide the dough into pieces of about 290g each.

Shape into balls and let rest in a 28°C room with 80% humidity for 20 minutes.

Take one relaxed dough portion, roll it out into a rectangle-shaped sheet, and pat out any bubbles from the edges.

Flip it over, spread the matcha filling evenly, leaving some space without filling on one end.

Roll it up from top to bottom and pinch the seam closed.

Press the seam side down and slightly flatten it. Use a sharp knife to divide the dough into three sections, leaving one end uncut.

Braid the strands, then pinch the ends tight.

Organize them and place them in the mini toast molds.

Ferment in a 30°C room with 80% humidity until it's about nine-tenths full. Lightly press the surface with your finger; if the indention recovers slowly, sprinkle some crisp particles on top as decoration. Note: Remember to preheat the oven in advance.

Place into the fully preheated flat oven at 160°C for the top and 230°C for the bottom. Bake for 25-27 minutes.

Remove from oven, shake the pan to release, and cool before removing from the mold.