- Flour200 Gram(s)Wheat flour type 55
- Yeast4 Gram(s)
- Hot waterAs needed110° to 120°
- Sugar1 Tablespoon(s)Semolina sugar
- Chocolate100 Gram(s)white chocolate pastry
- Cream60 Milliliter(s)Liquid cream
- Butter15 Gram(s)
- Matcha2 Tablespoon(s)
The Matcha Chocolate Ball ganache is prepared the day before so that it consolidates a little. So follow those steps and you will make it.
Making the chocolate mixture
Cut the chocolate into pieces, put them in a bowl. Bring the cream to a simmer and pour over the chocolate, let the chocolate melt without mixing it for 5 min. Then blend with a spatula, add butter and matcha, mix again. Put the ganache in the fridge.
Creating the ball dough
Mix the flour with the sugar, crumble the yeast and put it with the flour, pour the water little by little while mixing with the flour. Knead for about 5 minutes to obtain a smooth and homogeneous ball. Let the dough rest in a large bowl and cover it with a damp cloth. It takes about one hour to hour and a half.
When the dough gets higher volume, take it out, degas it and knead again for 1 min.
Divide the dough into 10 equal portions and form a smooth and homogeneous ball. Lower the little ball into a cake; and then with a roll, lower it into a round 4 mm disc.
Put a c. stuffed coffee in the center of the disc, close by folding along the edge .
Resting before cooking
Let the bao rest in the steamer basket for 30 to 45 minutes, pour cold water in a pan that is the same size as your steam basket, ignite the fire when the water starts to boil, turn down the heat a little and cook for 10-15 minutes.
Do not open the lid immediately when cooking is finished, wait 5 minutes.
Enjoy your Matcha Chocolate Ball.
Our recipe for today in all lightness, perfect for a tea time or a snack with a refreshing drink. I have done it before with full flour version, but I find out that the white flour is better with the finesse of matcha stuffing. If you are addicted to matcha, you can also make the dough by putting a teaspoon of matcha.