I think these buns are a perfect example of a delicious combination of East and West cuisine. Abriochada dough stuffed with a cream tea matcha delicious ... especially for fans of green tea or matcha ... For those who fear him or have not tried it yet, this is a good way to do it ... because the taste of matcha is softened cream and much much more interspersed throughout the mass of brioche. Rich, very rich indeed.
The recipe is adapted from this blog and hold it in viewed from the past year. I varied the amount of some ingredients. As I mentioned a couple of entries, I have a very special visit from one side of the world, and for a Sunday breakfast I decided to make brioche, which certainly liked a lot .... and more drenched in condensed milk, yum yum, the best in the world, condensed milk matcha ^_^... please have to try it ?????
Of course, I have to admit that when the bread came out of the oven, I thought they look awesome, awesome, I said pretty ok? ... and then, watching and observing, I came to mind the saying: the man and bear more beautiful the more ugly ... and well, I changed the saying, man, bear, and this bread too hehe.
Hope you have a wonderful week.
Besosssss,
Ingredients:
medium for 4 rolls of 90 grs. approx. and a large cast of 430 grs. approx.
Mass of brioche:
300 grs.
bread flour 65 grs.
sugar 155 grs. milk (place little by little, remember that depending on the type of flour may need a little more or less) 1 egg yolk
4 grs.
instant dry yeast 50 gm. softened butter
Prepared
1. Dissolve yeast in milk, and add all ingredients except butter.
2. Knead into a ball, then add the butter.
3. Knead until dough is smooth, elastic and shiny.
4. Place in a greased pan and let rise for 2 hours until doubled in size. (I stopped to weigh approx. 3 hours in the refrigerator, then remove from the refrigerator and left at room temperature approx. 30 minutes).
matcha tea Filling:
80 grs.
milk 1 egg
55 grs.
sugar 20 grs.
flour 15 grs. matcha tea (the original recipe placed 20 gm. I do not think is necessary both because the flavor is very strong, it can even be reduced to 10 gm. if you want a milder flavor without compromising the flavor or color).
15 grs.
butter Preparation:
1. Boil the milk. Set aside.
2. In a bowl, mix egg white and sugar until well blended (with a whisk just is not making a meringue).
3. Mix the flour, matcha tea, and add to egg mixture and sugar.
4. Add hot milk while beating. When well blended carry over low heat until it forms a thick cream.
5. Lower the heat and add butter, mix well.
6. Spread the cream over a tray covered with envolplast (from 20x15cm approx.), Cover and refrigerate while the mass cam or for several hours (can even do it the day before to ease the work). If you have a tray with these measures, simply place the mixture on plastic wrap and cover with another plastic film roll and stretch to make the rectangle of the specified measures. Carefully place in the refrigerator.
Form the loaves: Here
in the original recipe can see step by step manner that is equal or similar to the folds to make puff pastry. I did not follow the normal procedure, and I did on a whim was already 1 am. :))
1. Roll out the dough with a rolling and shaping rectacular approx. 30x20 cm.
2. Place the matcha paste in the center and then fold the dough over itself, so that the banks are in the middle.
3. Rectáculo stretch and form a long, and bent upon itself nuevamente.Hacerlo is easier to explain;)
4. Repeat the procedure again. I formed a rectangle of 20x25 approx)
5. Roll up like a roly-poly, preferably seal edges and cut the rolls to your liking.
(I cut the roll into two approx., A party divided it into 4 individual rolls of 90 grs. I placed in capacillos or paper cups, and the other part I divided two portions of 220 grs. approx. c / u that I placed in a mold base 19x10 approx.).
6. Let rise approx. 45 min to 1 hour until double in size.
7. Carry a preheated oven at 180 C and bake for 15 to 20 minutes individual loaves, approx. 30 minutes in large pan brioche.
I really liked the irregular shape and turn of the pan: D
The crumb is fine and tender, and aroma and flavor of matcha matches perfectly with the touch of condensed milk ....
Sent to Yeastspotting .
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