It's been a while since I made soft bread.
This is 'Matcha White Chocolate Cranberry Bread' with matcha, white chocolate, and cranberries.
The name is so long... haha
It is a bread that needs to be handled with care because matcha is included and the gluten structure of the bread is weak.
I'm in France, so I have to use flour with a little bit of gluten, so I have to be more careful not to tear the gluten.
However, if you are in Korea, you can use strong flour, so the bread will be more voluminous than I made.
White chocolate doesn't matter what brand it is.
I had Valrhona White Chocolate IVOIRE at home, so I put it in.
If you add heat-resistant chunk chocolate, the white chocolate will be visible inside the bread even after baking.
I couldn't put it in because I didn't have it~ ^^
The bread doesn't swell too much because it contains a lot of filling, but the flavor of matcha, the sweetness of white chocolate, and the sourness of cranberries go really well together.
I used a Pullman bread mold for the mold, and it is for 2 molds.
Please refer to the video for more details~~^^
Naver Cafe: cafe.naver.com/ivoire
Instagram: / ive101671
♡ Ingredients
T55 (Korean strong flour) 500g
Matcha 10g
15g milk powder
10 g salt
30 g sugar
270 g of water
50 g eggs
Instant yeast 6g
30 g butter
100g white chocolate
100 g cranberries
Matchawhitechocolatecranberrybread# BakingStudioBlanc# paris
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