Matcha taro puree mochi soft European bag summer small fresh

The bread crust is still blanched and aged noodles, and the method of one shot is not easy to age even if it is at room temperature for three days. Uji Qinglan for matcha is very small and fresh in color and taste, with lilac taro puree, honey beans and brushed mochi, which is a super beautiful one on the outside or inside. It's a beautiful touch of green , and you can do it with your little hands

Ingredients

?Blanching:

Highflour 20 g

Boilingwater 20 g

?Oldnoodles:

Highflour 80 g

Water 52 g

Salt 1 g

Dryyeast 1 g

?Maindough:

Highflour 205 g

Matchapowder(UjiAoran) 8 g

Milk 122 g

Eggwhite 23 g

Sugar 42 g

Salt 4 g

Freshyeast 7 g(ordryyeast2.5 g)

Butter 30 g

?Mochifilling:

Glutinousriceflour 68 g

cornstarch 12 g

Milk 145 g

Sugar 10 g

Butter 8 g

?Tarofilling:

Liputaro 170 g

Purplesweetpotato 30 g

Condensedmilk 10 g

Sugar 10 g

Milk Appropriateamount(adjusttoyourownsuitablestate)

Cooking Instructions

Taro filling): taro and purple sweet potato slices are steamed, pressed into a puree, add condensed milk, sugar and milk and mix evenly, the amount of milk is not limited, so large that it can be mixed to the picture so that it can be grouped.
Mochi filling: Mix all ingredients except butter evenly, steam for about 18 minutes, steam and knead the butter while hot.
All the hot seed materials are mixed evenly and refrigerated overnight for later use, and can be used after cooling.
All the ingredients of the old noodles are mixed evenly and kneaded into a ball, fermented twice as large at room temperature, and then refrigerated overnight until 3-4 times larger, and there is a large honeycomb shape when opened.
Except for butter and salt, all ingredients (including pre-made blanching and old noodles) are mixed evenly with a chef at low speed, adjusted the dry humidity, and then kneaded at high speed until the film is coarse.
Add butter and salt, mix at low speed until the butter is absorbed, and then beat the glove film at high speed (open the hole to make it smooth)
Divide into 4 pieces of dough of about 150 grams, round and let rise at 28 degrees for 20 minutes.
Proofed dough, smooth side up, pat off the small bubbles, roll out, turn over and add 50 grams of taro filling, 50 grams of mochi filling, and a little honey red beans.
Knead the left and right sides
The other side is also tightly pinched with the other two sides
Smooth side up, stack into baking tray in turn.
35 degrees, 80% humidity to 1.5-2 times larger, spray some water on the surface, sieve high powder (spray mold I use 4 inches).
Cut a knife at each of the three corners
Put it in a preheated oven, middle and lower, heat it at 180 degrees for 18-20 minutes, cover it with tin foil for about 8 minutes, and prevent the surface from being too dark.
Out of the oven~ is a small fresh green
Mochi brushing is also fantastic