17HR GREEN TEA BREAD

http://blog.yahoo.com/_6ZSRZGA2CR5XZBBZD3EUXVSUUI/articles/64609

17小時綠茶紅豆包
中種:
筋粉       70%
水         40%
鮮酵毋     2%
鹽         1%
脫脂奶粉   2%

在一天前先將酵毋溶於水,再加入筋粉、鹽、脫脂奶粉搓至柔滑, 放雪櫃17小時

麵團:
筋粉           30%
奶             8%
鹽             1.2%
鮮酵母         1%
砂糖           8％
罐頭紅豆茸     40%
蛋             12%
宇治綠茶粉     3%
無盬牛油       10%
將麵團所有材料混合 (除了牛油、紅豆茸) 搓至勻，加牛油再搓至可伸延薄膜，中途將中種一邊剝碎一邊加入，加入紅豆茸搓至柔滑。用保鮮紙包看發三十分鍾，分割，滾圓，靜置二十分鍾。做形，最後發酵約45分鐘，入爐焗約35-40分鐘至金黄

english version:
http://fong-kitchen-journal.blogspot.com/2011/06/green-tea-red-bean-bread-notes-on-17-hr.html

Recipe for Green Tea Red Bean Bread(from 茄子)

Pre-ferment dough:
210g bread flour
120g water
1 tsp yeast (about 5 to 6g)
6g skimmed milk powder  [I omitted this, I used 80g milk + 40g water instead]

Main dough:
80g bread flour
10g green tea powder  [I cut down to 6g]
1/2 tsp yeast (about 3g)
40g sugar
70g water [Original recipe uses milk, sweetened canned red bean and eggs]
25g butter