honey drizzle has added a photo to the pool:
Enriched bread dough topped with a crisp matcha cookie crust, stuffed with sakura-an (sakura white bean paste)
Recipe (adapted from Cookpad)
Dough:
300g bread flour
1 tsp salt
50g sugar
50g butter, room temp
200ml milk, warm
7g dry yeast
Filling:
200g Sakura-an (I got mine from japan, but you can use red bean paste,lotus paste or any other filling you desire)
Cookie crust:
180g flour
1 tbs matcha powder
70g sugar
60g egg
More sugar, to dust
1. Place warm milk in bowl of stand mixer and sprinkle over yeast. Let stand til foamy, 5 minutes.
2. Whisk together flour salt and sugar in a bowl, before adding it to the milk mixture. Knead with the hook attachement of the stand mixer until dough starts to come together. Gradually add in the softened butter.
3. Continue to knead at medium low spead until dough is elastic smooth and no longer sticky.
4. Form dough into a ball in a bowl. Wrap with clingwrap and leave to proof for 1 hour until doubled in size.
5. Meanwhile, make the cookie dough but creaming together the softened butter and sugar in a stand mixer at medium speed until light and creamy (3-5min). Beat in egg until well blended. Add matcha and flour and mix just until blended.
6. Roll dough into a ball and wrap in clingfilm. Let rest in refrigerator for at least 30 min.
5. After dough has proved, fold it over and divide into about 10 portions. Flatten each piece into a round and place about 1 tbs of filling in the centre of each dough. Enclose the filling and roll into a ball. Arrange on a lined baking sheet. Repeat with remaining dough
6. Divide cookie dough into 10 pieces and roll out to 0.5 cm thickness between 2 sheets of clingfilm with a rolling pin. Place over each ball of dough and score on the diagonal with a sharp knife to mark the characteristic melon shape.
7. Sprinkle with sugar. Leave to prove and double in size for about 45 min. Preheat oven to 180C
8. Bake buns for 15-18 min until cooked
via Dessert Pool http://ift.tt/1lRX079
No comments:
Post a Comment