Matcha croissants, the subtle bitterness of matcha intertwined with the aroma of flour, are intoxicating.

2025-01-09 14:59:35 214

Today I made a matcha croissant with a slight styling. The slight bitterness of matcha blends with the aroma of flour, creating a subtle tea aroma that is intoxicating. The unique flavor of matcha permeates into the bread, and when you take a bite, the crispy texture on the outer layer and the soft inner layer interweave into a wonderful taste.

Details of ingredients

High gluten flour250 grams
milk powder20 grams
salt4 grams
White sugar40g
yeast4 grams
Egg liquid15 grams
Clear water130 grams
Unsalted Butter 100 grams
Matcha powder4 grams
vegetable oil6 grams

Technique

difficultyintermediate
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Matcha croissants, the subtle bitterness of matcha intertwined with the aroma of flour, are intoxicating.

1. Mix 250g of high gluten flour, 20g of milk powder, 4g of salt, 40g of white sugar, 4g of yeast, sieve and mix well together.
2. Add 15 grams of egg mixture and 130 grams of water.
3. Mix well at low speed first, and then stir at high speed until a coarse film is formed.
4. Add 30 grams of salt free butter softened at room temperature.
5. Continue stirring until the film is formed.
6. Take out the dough and divide it evenly into 2 pieces. Roll one piece of dough into a round shape and cover it with a damp towel for later use.
7. Mix 4 grams of matcha powder and 6 grams of vegetable oil together. Note: Matcha powder is oil soluble, so vegetable oil can easily dissolve. Be careful to use tasteless corn oil. sunflower oil.
8. Stir evenly until all the matcha powder has melted.
9. Pour into a dough and continue stirring.
10. Stir until the dough is evenly colored.
11. Divide each dough into 4 evenly distributed portions.
12. Flatten everything.
13. Roll it round again.
14. Cover with a damp towel and let it rest for 10 minutes.
15. Take a loose dough and sprinkle a little flour to prevent sticking.
16. Roll thin and roll large into a circle.
17. Operate each one once.
18. Soften 70 grams of salt free butter into a paste, take a slice of dough and apply butter.
19. Stack a dough sheet.
20. Apply butter one by one and stack them all together.
21. Wrap with plastic wrap and freeze for 20 minutes
22. Take out the frozen dough, sprinkle some flour to prevent sticking, and roll it thin and large.
Roll it into a relatively large circular dough piece.
24. Divide evenly into 12 portions.
25. Roll tightly from one end and operate everything properly.
26. It can be rolled in or out.
Oven at 35 ℃, ferment for about 1 hour.
28. After fermentation, take it out and brush it with a layer of egg mixture.
Preheat the oven to 200 ℃ and bake for 10 minutes. Bake at 180 ℃ for 5 minutes.
30. After baking, take it out and let it cool, seal and store it.
31. Matcha croissants, complete O (∩ _ ∩) O
The slight bitterness of matcha is intertwined with the aroma of flour.
33. It emits an intoxicating aroma.
When taking a bite, the outer layer has a crispy texture and the inner layer is soft
35. Interwoven into a wonderful taste.