The Book of Matcha by Louise Cheadle

Author:Louise Cheadle
Language: eng
Format: epub
Publisher: Jacqui Small LLP
Published: 2016-08-15T00:00:00+00:00

◁ Matcha croissants

When we first heard you could get matcha croissants, we thought ‘Wow!’ These look and taste amazing – deliciously buttery with a lovely, smooth matcha taste.

MAKES ABOUT 12 CROISSANTS

500g (1lb 2oz) strong white bread flour, plus extra for dusting

1 tbsp matcha powder

2 tsp salt

60g (2oz) caster sugar

2 sachets fast-action dried yeast

300ml (1/2 pint) cool water

300g (10oz) unsalted butter, chilled

1 egg, beaten for glazing

1 Put the flour, matcha powder, salt, sugar and yeast in a large mixing bowl. Make a well in the centre and gradually add the cool water, stirring well between additions.

2 When it’s all added and mixed, take out the ball of dough and knead on a lightly floured work surface for about 10 minutes, until the dough is still quite stiff. Use the ball of your hand to push the dough away from you and stretch it before pulling it back and squashing it into a ball. Give it a quarter-turn, then repeat. Don’t be gentle – really stretch and knead it hard to make it elastic. Alternatively, use a food mixer with a dough hook attachment.

3 Place the dough in a clean lightly oiled bowl and cover with cling film or in a plastic bag, and chill in the fridge for 1–2 hours.

4 Put the butter between 2 sheets of baking parchment and, using a rolling pin, bash it until you have a large rectangle, about 20 × 15cm (8 × 6in).

5 On a lightly floured surface, roll out the chilled dough to a large rectangle, about 40 × 20cm (16 × 8in). Place the butter in the centre of the dough and then fold the bottom third of the dough over to cover half of the butter. Next fold the top third of dough over to cover the remaining half of the butter.

6 Rotate the dough by a quarter turn and roll out slightly. Fold the short ends over to meet in the middle. Wrap in cling film and chill in the fridge for 30 minutes.

7 Repeat this rolling and folding process twice and then wrap and chill for at least 2 hours or, better still, overnight.

8 Line 2 baking trays with baking parchment.

9 On a lightly floured surface, roll out the dough to a large rectangle, about 60 × 30cm (24 × 12in) and trim the edges. Cut the dough into long triangles and gently stretch the corners at the base of each triangle to make it wider.

10 Starting at the wide base, gently roll up each triangle, working your way down to the point; tuck the point underneath. Bend the ends inwards and place on the prepared trays, leaving a little space between them.

11 Cover the trays with cling film and set aside for 2 hours at room temperature until the croissants double in size. Preheat the oven to 200°C/ 400°F/gas mark 6.

12 Brush the croissants generously with beaten egg and then bake in the preheated oven for 15–20 minutes until well risen and crisp. Cool on a wire rack before serving.

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