Matcha cranberry garland bread

Delicious bread with a Christmas flavor~

Ingredients

(1)Mainingredients:

Milk(refrigerated) 120 g

Eggs 25 g

Salt 2 g

Powderedsugar 25 g

Glutenflour 205 g

Matchapowder 8 g

Dryyeast 2 g

Butter(softenedatroomtemperature) 30 g

(2)Filling:

Butter 25 g

Powderedsugar 18 g

Egg(roomtemperature) 40 g

Desiccatedcoconut 50 g

Cranberries 20 g

Walnuts 10

(3)Garnish:

Strawberries(noadditions) Two

Desiccatedcoconut Appropriateamount

mint afewslices

Ribbon 1

Cooking Instructions

First, put all the ingredients in the main ingredient except the butter into the chef's bucket in the order of the bottom liquid, the middle flour, and the upper dry yeast.
Turn on low speed 2 and knead until there is no dry powder.
Then change to 4 speed and knead until you can stretch out the thick film, and add the room temperature to soften the butter.
Continue on low and knead until the butter is completely absorbed.
Then change to 4 gears of high speed and knead until the film can be stretched out.
*To make this bun (not toast), you don't need to knead out a thin glove film.
Knead the rounds in a clean container and place them in a warm and humid environment for the first fermentation, preferably at 28 degrees for an hour.
Wait for the fermentation time to make the filling ~ Add powdered sugar to the softened butter, press and mix with a spatula, and then beat it with an electric whisk until the color becomes lighter and the volume becomes larger.
Add the egg wash in 5 portions, beat with an electric whisk, and then add the next egg wash after each time it has been fully emulsified. It is easy to separate water and oil if it is not divided.
Add the desiccated coconut.
Mix well.
Place the cranberries and walnuts in a meat grinder.
Press a few times and grind some.
You don't have a machine knife on the line.
*If you don't have strawberries for decoration, then don't chop the cranberries too much, and chop the walnuts on the go~
Add together in desiccated coconut butter.
Mix well.
Wait until the dough rises to twice the size.
Remove.
Press lightly on the cutting board to expel large bubbles. Then cover with plastic wrap and let stand for 15 minutes.
After proofing, roll out into a rectangular sheet with a length of about 46 cm and a width of 32 cm.
* Try to roll it out to this length and width, otherwise the garland level will not look good.
Turn it over, as shown in the picture, and spread the filling evenly. Blank spaces can be left on the cuffs and edges on both sides.
Roll it up from the bottom to the top along the long side, and press it with your hand at the end to make it thinner.
Finally, pinch the closure tightly and place it facing down.
Press it a little flatten, and then use a knife to split it in half from the middle, and if the knife is not long enough, you can cut it in sections.
Twist the two crosses together like twisted twists, being careful not to be too tight, a little loose looks better.
One by one, the incision is as upward as possible.
Finally, pinch it tightly.
Place the ends together in a baking tray and let the second fermentation begin.
It is recommended to 33 degrees for half an hour. Once served, remove and sprinkle with chopped strawberries.
The oven starts to preheat, and the upper and lower tubes are 190 degrees.
After preheating, change the upper and lower tubes to 170 degrees, put them in the lower middle of the oven, bake for 10 minutes, then change to 160 degrees, cover the top with tin foil, and bake for another 20 minutes.
It is best not to cover the tin foil directly on the bread, it is easy to bake and not cooked, you can put a grill on top of it, and cover the compartment with tin foil. This not only ensures that the color is beautiful, but also can be baked.
After baking, take it out immediately, put it on a drying net to cool, then sprinkle some desiccated coconut, decorate with a little strawberry and mint leaves, and tie a ribbon~
Very delicious for the occasion~
The feeling of eating a cake~