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