Matcha milk crisp toast, with a light matcha fragrance, fluffy and stringy texture, and full of milky flavor.

Pre-made Polish starter: Mix 50g of high-gluten flour, 50g of water, and 0.5g of yeast together until there is no dry flour. Leave at room temperature around 25°C for 3-4 hours. When the volume has expanded 3-4 times, the surface has many small bubbles, the internal texture has many network-like holes, and it smells without any sourness, it is ready.

Then mix together 250 grams of high-gluten flour, 35 grams of white sugar, 3 grams of salt, and 4 grams of yeast until evenly combined.

Then add 90 grams of milk, 1 egg, and Polish starter, and start mixing directly with the stand mixer.

First, stir for about 10 minutes. After a coarse film forms, add 30 grams of unsalted butter softened to room temperature and mix evenly, then continue stirring.

Stir for about another 15 minutes, and you should be able to knead out a thin glove film.

Take out the dough and divide it evenly into three portions.

After each dough is rolled into a ball, cover it with plastic wrap and let it rest for 5 minutes.

While the dough is resting, let's make the buttercream. Take 45 grams of unsalted butter softened to room temperature, sift in 15 grams of powdered sugar, and mix evenly with a spatula.

Add 25 grams of room temperature beaten eggs in two portions and mix well.

Finally, add 60 grams of milk powder and 4 grams of matcha powder, and mix evenly.

After stirring into a paste, divide into 3 portions and set aside.

Take a well-rested dough and roll it out lengthwise and thinly.

Then tightly roll it up from one end, continue wrapping it with plastic wrap and let it rest for 5 minutes, and do this with each dough piece.

Take a rested dough and turn it to the side.

Roll it long and roll it thin.

Evenly spread the matcha cream paste.

Tightly curled up from one end.

Once all the dough pieces are handled, arrange them in the loaf pan and put them in the oven to ferment.

Oven temperature 35°C, humidity 80%, ferment until 80-90% full (Note: placing a bowl of hot water in the oven helps with fermentation).

Take out the fermented toast and lightly brush the surface with a layer of milk or egg wash.

Sprinkle a layer of desiccated coconut.

Use scissors in the middle to cut a straight line out.

Preheat the oven to 170°C, then put in the bread and bake for 30 minutes (during baking, if the surface starts to brown, cover it with a sheet of aluminum foil to prevent it from getting too dark).

After coming out of the oven, give it a shake to release the internal heat, then remove it from the mold to cool. Lay it on its side to prevent it from collapsing.

Matcha milk toast, done O(∩_∩)O

Light matcha aroma and strong milky flavor, with a soft texture.

Tearing them off one by one and eating them while they're hot feels amazing.

The weather is getting cooler. Spread jam on toast, have a cup of hot milk or hot coffee, super cozy.