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1
250g high-gluten flour, 20g milk powder, 4g salt, 40g white sugar, 4g yeast, sift together and mix well. -
2
Add 15 grams of egg liquid and 130 grams of water. -
3
Mix well at low speed first, then mix at high speed until a thick film forms. -
4
Add 30 grams of unsalted butter softened at room temperature. -
5
Continue stirring until a thin film forms. -
6
Take out the dough, divide it evenly into 2 pieces, roll one piece of dough into a round shape, cover it with a wet towel and set aside. -
7
Mix 4 grams of matcha powder and 6 grams of vegetable oil together. Note: Matcha powder is oil-soluble, so vegetable oil can be easily dissolved. Be careful to use tasteless corn oil. Sunflower oil. -
8
Stir evenly until the matcha powder is completely dissolved. -
9
Pour into a dough and continue to mix. -
10
Stir until the dough is even in color. -
11
Divide the two doughs into 4 even portions. -
12
Shoot them all flat. -
13
Make it round again. -
14
Cover with a wet towel and relax for 10 minutes. -
15
Take a piece of loose dough and sprinkle a little flour to prevent sticking. -
16
Roll out thinly into a round shape. -
17
Do each one again. -
18
Soften 70 grams of unsalted butter into a paste, take a piece of dough and spread it with butter. -
19
Stack a dough piece. -
20
Apply butter one by one and stack them all. -
21
Wrap in plastic wrap and freeze for 20 minutes -
22
Take out the frozen dough, sprinkle a little flour to prevent sticking, roll it out thinly and make it big. -
23
Roll the dough into a larger round shape. -
24
Divide evenly into 12 portions. -
25
Roll it tightly from one end and do everything well. -
26
You can roll forward or reverse. -
27
Oven at 35℃ and ferment for about 1 hour. -
28
After fermentation, take it out and brush with a layer of egg liquid. -
29
Preheat the oven to 200℃ and bake for 10 minutes. Turn to 180℃ and bake for 5 minutes. -
30
After baking, remove and cool, then seal and store. -
31
Matcha croissant, completed O(∩_∩)O -
32
The slight bitterness of matcha is intertwined with the aroma of flour. -
33
Emits an intoxicating aroma. -
34
When you take a bite, the outer layer is crispy and the inner layer is soft -
35
Interwoven into a wonderful taste.
Tips
1. The baking time and temperature can be fine-tuned according to your own oven conditions.
2. After you see the color on the surface, cover it with a piece of aluminum foil to slow down the discoloration of the matcha.
3. Choosing good quality matcha powder can make the finished product have a better color and taste.