Matcha Christmas wreath bread, with its unique deliciousness blooming, brings a refreshing and warm festive atmosphere.

First, mix 140g of warm milk with 4g of yeast, stir evenly, and let it sit for 5 minutes to activate the yeast.

Put 260 grams of high-gluten flour, 2 grams of salt, 40 grams of powdered sugar, and 10 grams of matcha powder together and mix evenly, then set aside.

Add 30 grams of beaten egg and 20 grams of condensed milk, and mix evenly.

Sift in the prepared flour.

First mix evenly at low speed, then stir at high speed until a thick film forms.

Add 30 grams of unsalted butter softened to room temperature and continue mixing.

Stir until it forms a thin film.

Take it out, roll it into a ball, and cover it with plastic wrap to ferment.

Ferment at room temperature in summer, in winter place in the oven at 28°C, and ferment until it doubles in size.

While the dough is fermenting, prepare the filling by chopping 10 walnut kernels and 20 grams of cranberries, then set them aside.

30 grams of unsalted butter softened to room temperature and 20 grams of powdered sugar, whipped until the color turns white and the volume increases.

Add 30 grams of room temperature egg liquid in 3-4 portions, and beat until evenly mixed.

Add 35 grams of desiccated coconut and mix evenly.

Add the chopped walnuts and dried cranberries, mix well, and set aside.

Take out the fermented dough and roll it into a large thin rectangular sheet.

Spread the prepared filling, leaving some space around all four sides.

Flatten the joint at the closure; this will make the closure neater.

Then roll it up tightly.

Knead it longer as a whole, then flatten it slightly.

Cut through the middle with one slice, do not cut one end.

Overlap and roll up.

Then connect the two interfaces together to close the seam.

Set the oven temperature to 34°C, put it in to ferment until it has increased by 1.5 times, and place a bowl of hot water to help fermentation.

After fermentation, take it out, preheat the oven, add a few freeze-dried strawberries for decoration, and if there are no freeze-dried strawberries, just skip it.

Preheat the oven to 170℃, put it in and bake for about 12 minutes first, then place a baking tray on the upper layer to slow down the discoloration of the matcha, and continue baking for about 15 minutes.

Take out after baking, let cool, then decorate, sprinkle with powdered sugar, and store in a sealed container.

Matcha Christmas wreath bread, done O(∩_∩)O

The appearance is as beautiful as a flower wreath, and it also emits a light and elegant matcha fragrance.

Add a touch of unique charm to festive moments.

Matcha powder is blended into the dough, giving it a rich and refreshing fragrance.

Every piece of bread is filled with sweet filling.