This fluffy, feathery Japanese-style milk bread gets its stunning look from an easy shaping technique and a special ingredient: matcha. The soft and springy texture is thanks, in part, to the tangzhong method, an Asian technique of incorporating a cooked mixture of flour and liquid into yeasted dough to add lightness and moisture. Despite the vibrant color of this loaf, the matcha imparts subtle flavor, which makes this bread ideal for all sorts of applications, from French toast to bread pudding.
This soft soufflé bread is so delicious!!! Fresh matcha soy milk soufflé filling + soft bread texture, every bite is delicious Great satisfaction! Oil-free whole wheat, delicious and healthy!
This soft soufflé bread is so delicious!!! Fresh matcha soy milk soufflé filling + soft bread texture, every bite is delicious Great satisfaction! Oil-free whole wheat, delicious and healthy!
INGREDIENTS: can make 6 pieces
250g whole wheat bread flour,
180g water/milk,
2g salt,
3g yeast
FILLINGS:
90g low-fat cheese,
40g soy milk powder,
8g matcha powder,
sugar substitute 10g.
They are all simple ingredients, but they create a different delicious taste!
STEPS:
1. Add yeast to the milk, stir and melt, knead with whole wheat flour and salt into a ball and ferment (oven at 35 degrees, cover with plastic wrap, add a cup of warm water, let rise for an hour)
2. Mix the milk ingredients well, roll the dough into a rectangular shape, apply the filling and roll it up. Use cotton thread to cut into pieces, let it rise for half an hour, and bake in the oven at 190 degrees for 20 minutes.
Ndemafia Wilsmith
8 months agoThanks
Goodness Innocent
1 month agoAlready craving to have this down It gonna make a great taste 😋