Matcha Cranberry Toast
Ran out of red beans? Then let's make some matcha cranberry toast～ Matcha has a slight bitterness, while cranberries are sweet and sour, perfectly balancing that hint of bitter freshness. For breakfast, pair two slices of matcha cranberry toast with a cup of milk—great companions! In the afternoon, brew a cup of tea and enjoy two slices of matcha cranberry bread for a leisurely tea time!
Ingredients
Steps
Add all ingredients (except butter and cranberries) to the mixer or bread machine in the order of liquids, yeast, and then powders. Knead until reaching the initial stretching stage, then add butter and continue kneading to develop the dough.
When making toast, you need to knead the dough to the fully stretched stage, achieving the 'windowpane test.' This ensures the toast will hold its shape while remaining soft and chewy!
Shape the fully stretched dough into a ball and place it in a bowl (you can lightly oil the bowl for easier removal later). Then cover with plastic wrap and leave in a warm place to ferment until doubled in size.
Once fermentation is complete (my dough took about an hour on the balcony), press a finger into the dough; if the indentation doesn't spring back, the fermentation is done.
Deflate the dough, divide it into three equal portions, roll into balls, and let them rest for 10–15 minutes.
Roll each portion into a rectangle, sprinkle cranberries on top, press lightly, and roll up from top to bottom.
Cover the toast pan with the lid. Place in the oven on the lower rack at 175°C (up-and-down heat) for 30 minutes. Immediately remove from the pan and let cool upside down.
After completely cooling, it's ready to be sliced～