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Wednesday, 15 July 2015

Jasmine Green Tea Bread 茉莉绿茶面包


Green tea is well known for its rich antioxidant property. The green tea bread dough was baked at a lower temperature to preserve its antioxidant property as well as the colour. The packet of mildly sweetened jasmine green tea helps to lend the bread a mild sweet jasmine frangrance. Love its soft texture too :)

250ml mildly sweetened  jasmine green tea packet

Yield: 16 small buns in a 20cm square pan
Bread weight: ~471g
Temperature:
Oven preheat to 180 degree C
Reduce and bake at 160 degree C for 10 minutes 
Further reduce to 150 degree C for 8 to 10 minutes 

Appliances:
Whirlpool Breadmaker BM1000

Ingredients A
140g cold jasmine green tea* 
20g condensed milk
30g raw sugar
1/4 tsp salt
20g whole yolk+white
30g cold unsalted butter

* if you prefer a not-too-sticky dough to handle, you can reduce the green tea quantity to 130g

Ingredient B
225g bread flour 
25g rice/cake flour
1 tsp matcha powder (optional)

Ingredient C
3/4 tsp instant dry yeast

Topping
Some bread flour for sprinkling


Directions
1. Pour ingredient A into the bread pan.




2. Mix ingredient B before adding on top of ingredient A. 
You may omit matcha/green tea powder if you prefer a mild green tea taste.




3. Dig a hole in the centre of the flour, and pour ingredient C in.


4. Select "kneading" function and press start. The process will take about 1:30 hour to complete.




5. After the program ends, let the dough sits in the bread pan for about 15 miinutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, needs the extra time for the dough to rise taller.


After 15 minutes,


6. Invert the dough out of the bread pan and onto a floured work top. 
Press down the dough to release the trapped air. 
Wear a pair of disposable gloves to handle the rather sticky dough.




7. Divide the dough into 16 equal portions, about 30g each. Shape them into 16  ball shape doughs, by pulling down the sides of the dough, and seal at the bottom.




Roll to shape.


Place the dough in a butter-coated 20cm square pan lined with parchment paper


8. Spray some water over the doughs and place in a closed oven to proof for about 35 to 40 minutes, or till the dough almost reach the brim of the cake mould.




9. Preheat the oven to 180 degree Celsius.

10. Sieve some bread flour over the dough.




11. After putting the dough into the oven, turned down the temperature to 160 degree Celsius and bake for about 10 minutes at the lower rack. 


Then further reduce the temperature to 150 degree Celsius for another 10 to 12 minutes, or till the bread turns golden.



12. Unmould the bread by lifting up the parchment paper and to cool down on a wire rack before serving. Enjoy 😄




9 comments:

  1. Hi, can you pls elaborate 20g whole yolk plus white? I don't quite get it :)
    Thanks

    ReplyDelete
    Replies
    1. Hi Andrea, you need one whole yolk and some egg white to make up the 20g mass. For example if you egg yolk weighs 15g, then you need to top up 5g of egg white to make up a total mass of 20g :)

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    2. Hi, Ngai Leng, thanks for your explanation. I had mistakenly put in one whole egg and ended with very wet dough. I then added in 50g flour and it is now at second proofing. Not sure the outcome :p (sweat). Btw, my dough is rather sticky.
      You are very skillful! Love your twisted sugar bun. I baked it but I did not twist .. Hehehehe

      Delete
  2. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. Oh Andrea, hope your bread turn out well. I did make this kind of mistake during my early stage of learning. It's a nightmare to a baker.
      Thank you for liking my sugar twister bread ^^

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  3. Ngai Leng, are you using the measuring sheet to devide your dough? If yes, how you get the weight you want using the sheet? Please enlighten me. Thanks!

    ReplyDelete
    Replies
    1. Hi Andrea, sorry for the late response >< As the doughs are in irregular shapes, you need to measure them by weight. You need to measure the total dough weight, then divide it by the number of portions you wish to cut from it. This will give you an estimated weight size of each individual dough. After that you need to do the "cut and paste" to get all the dough as close to the ideal dough weight as possible :)

      Delete

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