Matcha Cheesecake Cranberry European Bread: An Exclusive Magical Journey for the Taste Buds

First make the Polish sponge dough: mix 50 grams of high-gluten flour, 1 gram of yeast, and 50 grams of water until well combined. Let it sit at around 26°C for 2-3 hours, and use it once it has fermented to 2-3 times its original size.

200 grams of high-gluten flour, 8 grams of matcha powder, 3 grams of yeast, 1 gram of salt, 45 grams of white sugar, 80 grams of water, 45 grams of light cream, along with the prepared Polish sponge dough, are all put together to start mixing.

Stir evenly to produce a rough film.

Add 20 grams of unsalted butter that has been brought to room temperature in advance.

Continue stirring until a film forms.

Take out the bread, shape it into a round and place it in a bowl, cover with plastic wrap, and let it sit at room temperature around 27°C for 2-3 hours, until it has doubled in size.

Take out the dough and release the air.

Divide evenly into 4 parts.

After rolling into a ball, cover with a slightly damp towel and let rest to relax for 10 minutes.

While the dough is resting, make the cheese filling by mixing 120 grams of cream cheese softened to room temperature, 15 grams of milk powder, 15 grams of powdered sugar, and 15 grams of heavy cream together until well combined.

8 grams of rum and 15 grams of dried cranberries should be soaked together in advance until softened, then mixed in.

Add the dried cranberries that were softened in rum in advance, and continue to stir evenly.

Frame the flower bag for later use.

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

Squeeze in the cranberry cheesecake filling.

Pinch the opening tightly.

Then style it a bit.

Arrange evenly on the baking tray.

Preheat the oven to 35°C, place in for fermentation for 1 hour, and ferment until it is 1.5 times its original size.

Take it out and brush a layer of egg wash on the surface.

At the same time, preheat the oven to 180°C and bake for 15-17 minutes.

Remove it after baking, let it cool, and then store it sealed.

Matcha cream cheese cranberry bread, done O(∩_∩)O

Fresh exterior, emitting a light tea fragrance, encountering a unique taste

The sweet and sour cranberries perfectly balance the richness of the cheese, adding a bright touch of color to the entire European-style bread.

The cheese is delicate and rich, full of milky aroma, perfectly blending with the slight bitterness of matcha, bringing a wonderful taste experience.