Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司

Recipe Category:

Ingredients / 材料:

Method / 做法:

Dissolve yeast in one thirds of milk. Measure bread flour, AP flour and matcha tea powder into a mixing bowl. Pour in yeast mixture, honey, olive oil, whipping cream and the rest of milk. Stir at low speed until dough forms rough ball. Add in steamed okara and salt. Knead until dough clears the sides of the bowl, 3-4 minutes The amount of milk and flour can be varied slightly to achieve the best result.
Transfer dough to a lightly floured surface, add in cranberries and knead by hand until the cranberries are dispersed evenly. Place dough into a large greased container and cover with plastic wrap. Allow to rise until doubled, 45 to 60 minutes.
Punch down the dough and divide it into 3 even portions. Round up and let rest covered for 10 minutes. Press out the gas of each dough and roll out into an oval shape. From the wide side, fold it into thirds overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan lined with baking paper. Allow the dough to rise till doubled, about 45 minutes. Lightly brush with egg wash and bake in a preheated 175C/350F oven for 30-35 minutes.

酵母用1/3温牛奶化开。高粉，中粉和抹茶粉量好放入搅拌盆，倒入酵母液，蜂蜜，橄榄油，鲜奶油和其余的牛奶。低速搅拌直到材料成团。加入熟豆渣和食盐，搅拌揉搓3-4分钟直至面团完全离开盆周圈。根据需要适当增减牛奶和面粉的份量。
台面洒上少许面粉，放上面团，加入红莓揉匀。将面团放到一个抹油的容器内，盖上保鲜膜。醒发45分钟到1小时直到面团体积双倍膨胀。
面团排气后匀分为3。滚圆后盖上保鲜膜松弛10分钟。排扁擀成椭圆状，从宽的这端将面团三折，接口处压紧。翻个面将面团擀成30厘米长段。翻面卷起放入铺上烤纸的30x11x8-cm吐司模。醒发45分钟至双倍大，刷层蛋液入预热175C/350F烤箱烘焙30-35分钟。

"Matcha Okara Cranberry Loaf / 抹茶豆渣越橘吐司" is part of these categories:

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