Milk cream wreath bread, with a light tea fragrance, sweet but not greasy, full of milky aroma.

Let's first make the dough. Put 400 grams of high-gluten flour, 5 grams of yeast, 20 grams of milk powder, 55 grams of granulated sugar, 4 grams of salt, 1 egg, and 220 grams of milk into the mixer and mix everything together.

Stir a little, and once it forms a clump, put it in a container and refrigerate for 30 minutes.

Take out the refrigerated dough and put it in a mixer, mixing until a rough film forms.

Add 45 grams of unsalted butter softened at room temperature.

Continue stirring until a thin sheet forms on the surface of the dough.

Take out the dough and knead it into a round shape, place it in a bowl, cover with plastic wrap, and let it ferment at room temperature until it doubles in size.

While the dough is fermenting, let's make the buttercream. Add 100 grams of unsalted butter softened at room temperature and 40 grams of granulated sugar, and mix with a spatula until it becomes a paste.

Add 30 grams of whole eggs at room temperature to the butter mixture in 3-4 batches, mixing well each time.

Remember to mix well each time before adding the egg liquid to prevent the butter from clumping.

Sift in 50 grams of cake flour and 70 grams of milk powder.

Mix evenly with a spatula.

Then evenly divide it into 2 parts.

Sift in 3 grams of matcha powder and mix with a spatula until the color is even.

Wrap the two portions of milk custard in plastic wrap and set them aside for later.

Take out the fermented dough and release the gas.

Divide evenly into 8 parts.

After shaping each dough piece into a ball, cover it with plastic wrap and a damp towel, and let it rest for 10 minutes.

Take a well-relaxed dough and roll it into a rectangle with a rolling pin.

Spread the prepared buttercream, remember to spread it evenly, but don’t spread it on the edges to prevent it from not closing later.

Roll it up slowly from one end to close it, then knead the dough a little longer.

Cut it in half from the middle with a knife.

Then cross them and stack them.

Arranged in overlapping spirals.

Finally, close it in a wreath shape.

Operate all the doughs once, put them in the oven for the second fermentation, with a fermentation temperature of around 35°C and humidity of 70%. Place a cup of hot water in the oven to help with fermentation.

After the dough has fermented to 1.5 times its original size, prepare 1 egg and 15 grams of milk, and mix them evenly.

Spread it on the surface of the dough, then sprinkle a few almond slices to garnish.

Preheat the oven to 190°C in advance and bake for 12-15 minutes. In the last few minutes, remember to watch the surface to prevent it from getting too burnt. You can place a sheet of aluminum foil over the bread, which can effectively prevent the surface from burning.

Matcha milk crisp wreath bread, done O(∩_∩)O

A light tea aroma, sweet but not greasy, with a strong milky flavor.

Buttercream and bread are layered over each other, woven into the soft bread layer by layer, topped with crumble and almond slices, giving it a very rich texture.