Looking for a festive Christmas-themed sandwich? Try our fruit sandwich in red and green with matcha bread and whipped cream cheese!
Ingredients:
Matcha Bread:
- 250g Cotta Hokkaido Strong Flour Haruyokoi 100%
- 20g Refrigerated Hokkaido Yotsuba Butter No Salt
- 20g Sugar
- 5g Salt
- 1 tsp Saf Instant Dry Yeast 125g (red)
- 170g Milk
- 5g Cotta Matcha Powder (with Chlorella)
Cream Part:
- 200ml Refrigerated Cotta Pure Cream 35%
- 20g Cotta Fine Granulated Sugar 1kg
- 50g Cream Cheese
- 8 Strawberries
Preparation:
- Bring the cream cheese to room temperature wash the strawberries and remove the stems.
Matcha Bread:
- Combine all ingredients (except butter) and knead using the HB dough course.
- After about 7-8 minutes when the dough starts to come together, add the butter, and knead for another 10 minutes.
- Allow the dough to ferment until it doubles in size, then roll it out to about 25cm x 40cm with a rolling pin.
- Fold both sides to the middle, roll it up from the front, and place it in a mold coated with oil spray for secondary fermentation for 40 minutes at 35 degrees Celsius.
- Bake the bread in the oven at 170 degrees Celsius for 30 minutes.
- Once the baked bread has cooled, slice it into 8 pieces.
Cream Part:
- Use a hand mixer to mix the room-temperature cream cheese.
- Add the fresh cream and sugar, then mix with a hand mixer until stiff. Place in a piping bag.
- Spread a thin layer of cream on the bread, then arrange the strawberries as shown in the picture.
- Pour the cream into the gap at the bottom, insert it firmly to fill the gap, and apply the cream until the strawberries are no longer visible.
- Wrap tightly in plastic wrap and refrigerate for half a day overnight.
- Use the picture as a guide and cut as shown, then arrange them radially on a plate.
Enjoy your Christmas-colored fruit sandwich with whipped cream cheese and matcha bread!