Matcha Basque toast, comforting food, enjoy the little happiness of baking.

200 grams of cream cheese, 100 grams of white chocolate, 100 grams of light cream, melt evenly over a double boiler. (Note: if the hot water cools midway, just reheat it).

2 eggs, add and mix evenly.

10 grams of cornstarch, 10 grams of matcha powder, 40 grams of white sugar, sift and mix until the color is uniform.

Sift 2-3 times to remove any undissolved large particles, making the batter smoother.

Cover with plastic wrap and refrigerate for later use.

200g high-gluten flour, 10g matcha powder, 30g granulated sugar, 1g salt, 4g yeast, 40g milk, 1 egg, 80g heavy cream, put them together and start mixing.

Stir directly until a thin film forms.

Take out the dough, knead it into a round shape, cover it with plastic wrap, and let it ferment at room temperature around 25°C until it doubles in size.

Take out the fermented dough and divide it evenly into four parts.

Release some air.

Flatten, fold, and roll into a ball, cover with a damp towel, and let relax for 10 minutes.

Take a piece of dough and roll it into a rectangular sheet.

Then roll it up tightly.

Take a piece of dough and roll it thin and long.

Then roll it up tightly, and complete all the steps.

Line the toast mold with parchment paper and arrange the dough in it one by one. Note: It's best if the parchment paper extends beyond the mold, so it will be easier to remove later.

Preheat the oven to 32°C, place it inside to continue fermenting until it is 1.5 times larger. Once fermented, take it out and flatten the surface.

Stir the Basque batter again, then pour it over the toast and put it in the oven.

Preheat the oven to the temperature, top heat 230°C, bottom heat 210°C, and bake on the bottom rack for 15-20 minutes. Be careful not to burn the surface.

After baking, remove from the mold and let it cool.

Note: Because Basque is heavier than toast, the center will sink after cooling.

Matcha Basque toast, done O(∩_∩)O

The light and elegant fragrance intertwines with the aroma of wheat and cheese, threading its way into the nostrils and stimulating the appetite.

Rich layers of taste, from refreshing to mellow, with a lingering aftertaste that captivates, making it hard to stop.

Mouthful after mouthful, the wonderful taste lingers on the tip of the tongue, lasting for a long time.