Matcha Two-Tone Toast
First bake to start work: Matcha Two-Tone Toast. Comfortable color, soft and healing. The recipe makes 3 pieces of 450g toast. Tips before making: ① For beginners, reserve some liquid when kneading the dough to adjust as needed, depending on your flour's water absorption. ② The amount of dry yeast used should be 1/3 of fresh yeast. ③ Strictly control the dough temperature. ④ Preheat the oven thoroughly before the end of dough's final fermentation, to avoid over-proofing while waiting for the oven to heat up.
Ingredients
Steps
Mix all dough ingredients except 'Butter' in the stand mixer bowl, stir on low speed (1 or 2) for half a minute until no dry flour remains, then switch to speed 5-6 for kneading. PS: Beginners, remember to reserve some liquid to adjust if needed.
After about 6 minutes, the dough will gradually form gluten and can be stretched out into a slightly thick membrane.
Add softened butter and mix at speed 3 for about 1-2 minutes until incorporated.
As the butter is incorporated, the gluten structure will develop further. Switch to speed 5-6 and continue kneading until the dough reaches full development (stretches into a transparent thin membrane with good elasticity).
Divide the dough in half, add 15g matcha powder to one half, and mix at speed 1 to 4 until evenly blended.
Take out and shape, then place into a container. Dough temperature should be around 26℃.
Ferment both doughs together in a 28℃, 75% humidity environment for 50 minutes. Let them rise to about 2.5 times their volume.
Take out the fermented dough and divide it into portions. Be gentle to avoid damaging the gluten structure.
Shape into rounds and let them rest in a 28°C, 80% humidity environment for 20 minutes.
Roll out both the plain dough and matcha dough, as shown, gently pressing out air bubbles.
Flip over and stack the matcha dough on top of the plain dough. Sprinkle a layer of sweet red beans, then press gently.
Roll up from top to bottom.
Place into 450g toast molds.
Proof in a 32℃, 80% humidity environment until dough fills 90% of the mold. Gently press the dough, and it should slowly spring back. Make a cut on top, pipe softened butter, and sprinkle pearl sugar for decoration, or lightly sprinkle coarse sugar instead if unavailable.
Bake in a preheated oven. Use 160℃ for approximately 23 minutes in an eat convection oven. For C76 or its upgraded models, set the top to 150℃ and bottom to 220℃ for 27 minutes. For other oven types, adjust temperature and time according to previous toast-making experiences.
Remove from the oven, drop the mold to release steam, and unmold.