Matcha Jasmine Battered Raw Toast

Practice

Prepare one night in advance:

1 Jasmine Cream: Jasmine Tea Bags (Tea Bags Cut) Jasmine Dried Flowers Adequate amount of Light Cream 100g Covered with Clingfilm and refrigerated overnight

2 Soup Seeds 10g Gluten Flour 50g Water Heated to Yogurt Covered with Clingfilm and refrigerated for later

3. The next day: 1 250g mold

Dough:

High-gluten flour 125g

Zero sugar 15g

Yeast 1.5g

Milk 38g

Condensed milk 10g

Light cream 15g

Soup seed 38g

Butter 5g

All ingredients except butter are mixed. >In addition to the butter all the ingredients mixed and kneaded out of a thick film and then add the butter and knead out of the glove film

4. Fermentation to 2 times the size of the fermentation function can not be put in the oven a cup of hot water

5. and so on fermentation when the filling matcha cheese: 100g cheese matcha powder 4g erythritol 5g

6. Refrigerate the overnight light cream sifted out of the jasmine flowers and tea crushed in the light cream add A small amount of matcha cheese (for color)

7. whipped into the laminating bag and put in the refrigerator for spare