Christmas Wreath Bread [Matcha Coconut Milk Shortbread] Recipe

Weigh out the softened butter for both the main dough and the coconut filling, and allow it to rest at room temperature.

Pour all the ingredients for the main dough, except for the butter, into the mixing bowl.

First open vulgar mixed

Mix until no dry powder remains.

Turn to high speed agitator

It can even be stretched into a rough, thick film.

Add the butter to the main dough recipe and beat on low speed.

Switch to high speed after you can no longer see the butter.

Until a relatively thin film can be stretched out.

Take 100 grams of dough, add a small amount of hot water to the matcha powder, mix, and then pour into the remaining dough. Mix on low speed until smooth.

Add a few drops of red velvet liquid to 100 grams of dough and mix well. Shape the matcha dough and red velvet dough into a ball and let them ferment at 30 degrees Celsius for 1 hour.

Remove the fermented dough, pat it to release the air, divide the matcha dough into 275g balls, divide the red velvet dough into two 45g dough balls and one 10-piece dough ball, and let them rest for 20 minutes.

While the filling is resting, mix all the coconut filling ingredients together and set aside (you can also add 50 grams of dried cranberries at this step).

Flatten the relaxed dough to release air.

Roll the dough into a rectangle

Flip the dough over and spread the coconut filling on top.

Roll it into a long strip, pinch the ends to seal, and then roll it a little longer.

Cut in half

Roll up the two crossed strips

Connect the ends to form a circle, ferment at 35 degrees Celsius for 40 minutes.

Flatten a large red dough ball, roll it out into a circle, cut it as shown in the picture, and fold it into the shape of a bow 🎀.

Put it in the refrigerator to chill.

The remaining red dough can be rolled into small balls to serve as decorations for the wreath. A bow can be placed at the seam. Powdered sugar can be sprinkled on the bow, and water can be sprayed onto the dough surface.

Bake at 180 degrees Celsius on the lower rack for 30 minutes, covering with aluminum foil if necessary to check browning.