Matcha Oreo Cheesecake Soft Bread

High-gluten flour 450g, sugar 60g, salt 4g, matcha powder 12g, fresh yeast 14g, old starter 150g, milk 240g, butter 40g, divide into 50g each for 18 pieces. After kneading until the gluten is 80% developed, add butter and mix at low speed until a glove-like membrane is formed.

After forming the dough into pieces, place them in a proofing box to ferment at a temperature of 28°C and humidity of 70%. The temperature and humidity can be adjusted again after placing in the oven. After about 40 minutes, take them out and divide into small rounds.

Divide into 50g dough portions. This recipe makes 18 small soft European-style breads. Let them rest at room temperature for 20 minutes before wrapping with filling and shaping.

Oreo cheese filling recipe: 250g cheese, 50g sugar, 15g light cream, 60g crushed Oreos, with about 20g used per serving.

Flatten the well-relaxed dough, thin around the edges and thick in the middle, wrap the filling inside, using a method similar to making buns. Place it back in the fermentation box for the second fermentation for about 30 to 40 minutes before taking it out.

After spraying water on the surface, press an Oreo cookie in the middle, cover with oiled cloth, which not only prevents browning but also prevents sticking to the baking tray. After covering with oiled cloth, press with another baking tray to achieve a flat shape after baking.

Bake the Gaobike C60 oven at 160°C top heat and 170°C bottom heat for 15 minutes. This is the effect of opening the oil paper after taking it out of the oven, and the color is very bright green.

Cut it in half to taste, the filling and the crispy Oreo on the surface combined with the fresh aroma of matcha. Hurry and prepare it for yourself in the spring when flowers bloom, preferably in the morning.