Matcha honey cheese European bread, the fresh matcha aroma and smooth cheese complement each other perfectly.

First, mix 150 grams of warm milk with 4 grams of yeast, stir well, and let it sit for 5 minutes to activate the yeast.

First, sift 260 grams of bread flour, 40 grams of cake flour, 20 grams of milk powder, and 10 grams of matcha powder to remove large particles. Add 45 grams of granulated sugar and 2 grams of salt, and mix evenly.

Add the milk mixture and one egg (55 grams), and start mixing.

First, mix at low speed until the dough is uniform, then switch to high speed and mix until a rough film forms. Add 30 grams of unsalted butter softened to room temperature, and continue mixing.

Stir until a film forms; it doesn't need to be an especially thin film.

Take it out and shape the dough into a round.

Wrap it with plastic wrap and let it ferment at room temperature until it doubles in size.

After fermenting until it doubles in size, insert a finger in the middle; if it doesn't collapse or spring back, it's ready.

Take out the dough and press it to release the air.

Divide evenly into 6 parts.

Shape each piece of dough into a round ball.

Cover with plastic wrap and let it rest for 10 minutes.

While the dough is resting, take 200g of sweet red beans and 110g of cream cheese softened to room temperature, and mix them with a spatula.

Divide evenly into 6 portions and refrigerate for later use.

Take a rested dough and roll it out thin and round.

Place a piece of honey cheese filling in the middle.

Close it in a triangular shape, pressing the closure a bit tighter.

After each dough is handled, arrange them on the baking tray, leaving some space between each of them.

Oven at 35°C, ferment until it is 1.5 times larger, and you can spray some water vapor every 10 minutes to increase humidity.

After fermentation, take it out and sprinkle a layer of flour on it.

Carve patterns with a knife.

Set the oven to 200°C on the upper rack and 170°C on the lower rack. After preheating to the temperature, place the bread inside and bake for 15 minutes. After 5 minutes, place a sheet of aluminum foil on the upper rack to prevent the surface from discoloring.

After baking, let it cool, then store at room temperature in a sealed container, or freeze for storage.

Matcha honey custard bread, done O(∩_∩)O

Combine fresh matcha with sweet bean milk cheese cleverly.

Brings people a unique taste experience.

With a gentle bite, the creamy aroma of honey bean cheese spreads densely.

The fresh and slightly bitter taste of matcha blends together.