How to make natural matcha chiffon bread

Food requires nutritional balance. Not only will you not gain weight, but it will also help you maintain a slim and healthy body. For those who are trying to lose weight, please take a look. Today, the editor will introduce to you the method of making natural matcha chiffon bread.

1. Boil 20g high flour and 100g water on low heat until it becomes gelatinized at 65 degrees

2. After all the ingredients except butter are mixed into a dough, add butter and mix

3. Knead until the expansion stage

4. Put a thin layer of oil in a bowl, put the dough in and cover with film to ferment

5. While the dough is fermenting, prepare the cake

6. The basic fermentation time is about 40 minutes, and the dough should not bounce back or shrink when the hole is poked.

7. Roll into balls in 4 minutes and ferment at room temperature for 15 minutes

8. Roll out the dough and turn it over to cover 1/4 of the cake.

9. Roll it up from top to bottom, pinch the top tightly, and put the top facing down. Put it into the baking tray to ferment (about 40 minutes, temperature 38 degrees, humidity 85). After fermentation, brush it with egg liquid. Bake at 150 degrees for about 25 minutes

Friends who like cooking must not miss the natural matcha chiffon bread introduced by the editor today, which will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.