Matcha Apricot Bread Wrapped In Chinese Pastry Dough / 汤种抹茶杏仁欧克包

Recipe Category:

Ingredients / 材料:

Chinese Pastry Dough:

Dough:

a: 250 g German #1050 flour, 8 g Matcha green tea powder, 1 g Salt, 4 g Instant dry yeast
b: 30 g Egg, 100 ml Warm milk, 1 tbsp Sweetened condensed milk, 60 g Water Roux Starter
c: 25 g Unsalted butter, 80 g Chopped almond, 50 g Preserved apricot, chopped

欧克皮（中式水油皮）：

面团：

Method / 做法:

Sift the flour in a mixing bowl, add in baking powder and salt and stir together. Add in butter and water and mix until soft and smooth. Cover with a plastic wrap and allow to rest for 30 minutes.
In a mixing bowl, stir ingredients A and B for the dough at slow speed for 1 minute. Increase the speed and continue to mix until a rough dough forms, about 3 minutes. Stir in butter until the dough has become smooth and elastic. Add in almond and apricot. Mix at slow speed until well-combined.
Place the dough in a lightly oiled container and cover closely with plastic wrap. Allow the dough to proof till doubled. Remove and divide the dough into 3 equal portions and allow them to rest for 10 minutes. Cut the pastry dough into 3 equal portions too.
Flatten each pastry dough lightly with your hand. Round each dough and place them in the center of each pastry dough. Seal the dough by pinching all sides together to make a neat package of each. Arrange the rolls, pinched side down, on a baking sheet. Cover and let rise for 1 hour. Slash the loaves diagonally 2 or 3 times with a razor blade, deep enough to see the matcha dough. Bake in the preheated 175C/350F oven for 30 minutes.

面粉筛入盆里，加入泡打粉和食盐拌匀。加入牛油和水拌至光亮即可。盖上保鲜膜，松弛30分钟。
面团的（a）+（b），低速揉搓1分钟，改为中速，继续搅拌揉搓3分钟，直到面团成型。接着加入牛油，搅拌大约5分钟，直到面团光滑柔软。加入杏仁碎和果脯肉，低速搅拌均匀即可。
面团放入一个抹油盆具，放入面团盖好后室温醒发至面团约两倍大。取出后匀分成3份，滚圆松弛10分钟。将中式水油皮也匀分成3份。
取份水油皮，用手稍微按扁，松弛后的面团再次滚圆后，放入油皮中捏紧包好。封口朝下放到烤盘内，进行最后发酵1小时，用刀片在表面上化2-3条线纹，深度要到可以看到绿色面团。入175C/350F烤箱烘焙30分钟左右。

"Matcha Apricot Bread Wrapped In Chinese Pastry Dough / 汤种抹茶杏仁欧克包" is part of these categories:

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