Matcha milk puff pastry with a fluffy and soft texture, and a rich milk aroma in the filling.

2025-01-09 14:59:00 135

Today I made matcha two tone cream puff pastry buns. The overall texture of the bread is fluffy and soft, and the milk aroma of the pastry filling is super rich. The addition of matcha brings a rich and diverse taste, making people intoxicated with the aroma of tea and milk.

Details of ingredients

milk200 grams
yeast4 grams
Eggs1 piece (about 55 grams)
High gluten flour370 grams
milk powder30 grams
White sugar70 grams
salt3 grams
Unsalted Butter 30 grams
Unsalted Butter 70 grams
Sugar powder40g
Egg liquid50 grams
milk powder95 grams
Matcha powder4 grams

Technique

difficultyintermediate
workmanshipbaking
tasteMilk fragrance
timeThree hours

Steps to make Matcha milk puff pastry with a fluffy and soft texture, and a rich milk aroma in the filling.

Mix 200g of milk and 4g of yeast together and let it stand for 5 minutes to activate the yeast. Note: Use normal temperature milk in summer and warm milk in winter, just feel warm with your hands.
2. 70 grams of white sugar and 1 egg (about 55 grams). Stir to make it mixed evenly.
3. Add 370g of high gluten flour, 30g of milk powder, and 3g of salt.
4. Mix well at low speed first, and then stir at high speed until a coarse film is formed.
5. Add 30 grams of salt free butter softened at room temperature and continue stirring until a thin film is formed.
6. Take out the dough and wrap it with plastic wrap. Let it ferment at room temperature in summer and in a warm place in winter until it doubles in size.
7. Use fermentation to make a pastry, add 70g of salt free butter, sieve in 40g of powdered sugar, and mix well with a scraper.
8. Add 50 grams of egg mixture at room temperature in portions and stir evenly. Note: Mix the egg mixture evenly before adding.
9. Sift in 95 grams of powdered milk.
10. Mix well with a scraper to form a ball.
11. Divide evenly into 2 portions.
Add 4 grams of matcha powder to one serving.
13. Mix well with a scraper and wrap with plastic wrap for later use.
14. Take out the fermented dough. Note: Generally, when fermented to twice the size and inserted in the middle without collapsing or shrinking, the fermentation is complete.
15. Drain the air evenly and divide it into 8 equal parts.
16. Fold and knead each dough into a round shape.
Cover with a damp towel and let it relax for 10 minutes.
18. Take a dough, roll it out long and thin, and roll it out to a width suitable for the baking tray.
Flatten the area where the mouth is closed, so that the mouth will be smoother.
20. Apply the prepared cream evenly.
21. Roll it tightly from one end.
22. Roll it into a width suitable for the baking tray, operate it all once, and arrange it in the baking tray.
Oven at 35 ℃, let it ferment for about 40 minutes until it reaches 1.5 times its size. Note: You can put a bowl of hot water to help ferment.
24. Take it out and brush a layer of egg mixture.
Sprinkle some almond slices and coconut milk to decorate.
Preheat the oven to 160 ℃, put the bread in, and bake for 20-25 minutes. Note: If you like it softer, it takes 20 minutes; if you like it harder, it takes 25 minutes.
After baking, let it cool and seal it at room temperature for storage.
28. Matcha Milk Crispy Pastry, Completed O (∩ _ ∩) O
29. Fluffy and soft texture.
Matcha brings a rich and diverse taste.
31. The milk aroma of the pastry filling is extremely rich.
32. Let people be intoxicated by the fragrance of tea and milk.