Matcha croissant, the slight bitterness of matcha intertwines with the fragrance of the flour, creating a delightful intoxication.

Name: Matcha croissant, the slight bitterness of matcha intertwines with the fragrance of the flour, creating a delightful intoxication.
Yield: 4 servings
Cuisine: Baking
Ingredients: 250 g High-gluten flour; 20 g Milk powder; 4 g Salt; 40 g white sugar; 4 g Yeast; 15 g beaten eggs; 130 g Clear water; 100 g Unsalted butter; 4 g Matcha powder; 6 g Vegetable oil

Matcha croissant made with high-gluten flour, milk powder and salt, baked until golden and flaky. Simple ingredients, satisfying homemade flavor.

0 minNewMedium Baking Bake Sweet

Instructions

1
250g of high-gluten flour, 20g of milk powder, 4g of salt, 40g of granulated sugar, 4g of yeast, sift and mix together briefly.
2
Add 15 grams of beaten egg and 130 grams of water.
3
First mix at low speed, then stir at high speed until a coarse film forms.
4
Add 30 grams of unsalted butter softened at room temperature.
5
Continue stirring until a film forms.
6
Take out the dough and divide it evenly into 2 portions. Knead one portion into a ball, cover with a damp towel, and set aside.
7
4 grams of matcha powder and 6 grams of vegetable oil, mixed together. Note: Matcha powder is oil-soluble, so vegetable oil can easily dissolve it. Make sure to use flavorless corn oil. Sunflower oil.
8
Stir evenly until all the matcha powder is dissolved.
9
Pour into a dough, and continue stirring.
10
Stir until the dough is evenly colored.
11
Divide each of the two doughs into 4 equal portions.
12
Squash them all.
13
Knead into a round shape again.
14
Cover with a damp towel and relax for 10 minutes.
15
Take a relaxed dough and sprinkle a little flour to prevent sticking.
16
Roll it thin and large into a circular shape.
17
Operate each one.
18
70 grams of unsalted butter softened into a paste, take a dough sheet and spread it with butter.
19
Fold a piece of dough.
20
Spread butter on them one by one like this, and stack them all together.
21
Wrap it with plastic wrap and put it in the freezer for 20 minutes
22
Take out the frozen dough, sprinkle a little flour to prevent sticking, and roll it out thin and large.
23
Roll it into a relatively large round piece of dough.
24
Divide evenly into 12 portions.
25
Roll tightly from one end, and complete all the operations.
26
It can be rolled forward or backward.
27
Preheat the oven to 35℃ and ferment for about 1 hour.
28
After fermentation, take it out and brush a layer of egg wash.
29
Preheat the oven to 200°C and bake for 10 minutes first. Then bake at 180°C for 5 minutes.
30
Take it out after baking and let it cool, then store it sealed.
31
Matcha croissant, done O(∩_∩)O
32
The slight bitterness of matcha interweaves with the aroma of flour.
33
Emits an intoxicating fragrance.
34
When you take a bite, the outer layer is crispy, and the inner layer is soft.
35
They blend into a wonderful taste.