Matcha Crispy Cream Bread

1. Material preparation, cut butter to soften and set aside.

2. Except for salt and butter, put all other ingredients into the noodle making bucket. Yeast does not come into contact with sugar. Reserve 10 grams of milk for the dough condition.

3. Mix in first gear to form a dough, then turn to 4-5 gears for 6-8 minutes and beat until the dough is slightly smooth. Add salt and butter.

Mix butter and dough in gear 4.2, then switch to gear 4-5 and stir until thin film is formed. Take out the beaten dough and fold it to form a round shape. Take a small piece for inspection and pull open the sturdy translucent film.

5. After rounding, put it into a pot and cover it with cling film. Ferment at 28 degrees Celsius and 75% humidity to twice the size. Dip your fingers in powder and poke holes without immediately collapsing and rebounding.

6. Gently press the exhaust and divide it into 6 equal parts. Roll the round cap and let the cling film relax for 10 minutes.

7. The material of the pastry should be gloves worn and rubbed into loose granules.

8. Loose dough, spray a little water on the surface, dip the smooth surface into pastry, and place it on a baking tray lined with oil paper.

9. Put it into the oven, ferment at a temperature of 33 degrees Celsius and a humidity of about 75%, ferment to twice the capacity, for about 35 minutes.

10. Gently press the surface, rebound slowly, remove 5 minutes in advance, preheat the oven up and down 180 degrees.

11. Place in a preheated oven and bake at 165 degrees for 21 minutes. Cover with tin foil promptly after satisfactory coloring.

12. Gently shake the baking tray to release hot air and cool it down.

13. Cream and sugar to form a framed state. Put the white chocolate in a decorative bag and melt it in water.

14. Cut the bread from the top without cutting it, use a 6-8 tooth medium patterned mouth, squeeze an appropriate amount of light cream, and garnish with Oreo cookies. Squeeze white chocolate lines and sift an appropriate amount of sugar powder as the final decoration!

Have you learned it? I'll start eating! Made well, it can be sealed and refrigerated in summer, and can be consumed at room temperature for 1-2 days in winter.