Hello, I am Jane. Today, we’re going to make matcha green tea milk french bread with white chocolate recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Matcha Green Tea Milk French Bread with White Chocolate Recipe
Matcha Green Tea Milk French Bread with White Chocolate is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Matcha Green Tea Milk French Bread with White Chocolate is something which I have loved my entire life. They’re fine and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can cook matcha green tea milk french bread with white chocolate using 9 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Matcha Green Tea Milk French Bread with White Chocolate:
- Make ready 200 grams French Bread flour
- Prepare 100 grams + 100 grams (if unavailable, use strong bread flour + cake flour)
- Get 10 grams Matcha
- Prepare 4 grams Sugar
- Get 3 grams Salt
- Get 160 grams Milk
- Take 1 grams Malt Syrup (optional)
- Get 1/2 tsp Dried yeast
- Prepare 30 grams ※White chocolate chips
Steps to make Matcha Green Tea Milk French Bread with White Chocolate:
- Measure out the powdered ingredients.
- Dissolve the yeast in room temperature milk. Pour into the bowl from Step 1.
- Use a spatula to mix until no longer floury.
- Cover with plastic wrap so it doesn’t dry out, and let it rest for 10~15 minutes.
- Once again, scoop up the dough from the bottom and then punch it down to bring it together. Let it rest again for about 20 minutes.
- Now place the ball of dough into a clean oiled bowl and cover with plastic wrap.
- Let it rise until double the orial size. ☆ The photo shows what it will look like after rising.
- Take the dough out onto a countertop, cut into 2 halves, and lightly punch them down. Roll each half into a ball, and place them seam side down. Let them rest for 15 minutes.
- After resting, scatter the chocolate chips on top and knead them into the dough.
- Roll the dough into a long, thin shape as if you were making a stalk.
- Make another one identical to the first, to have 2 long rolls.
- It’s difficult to transfer the rolled dough, so put them on parchment paper.
- Leaving the dough as is from Step 12, let rest for the second rising. When the second rising has finished, preheat the oven to 250°C.
- Slash the top, dribble a little oil into the slashes, mist the whole surface of the dough with water, and bake for 25 minutes at 210°C. Adjust the baking time and temperature according to your oven.
- The matcha-milk French bread is finished.
- There aren’t that many air pockets, maybe because it was made with milk.
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