Colorful yeast bread. Challah cake with matcha green tea and poppy seeds

Challka with the addition of matcha green tea is actually a coincidence. The plan was to prepare a cake with the addition of cocoa, then the cakes would come out like a giraffe. However, during the preparations, it turned out that the cocoa... worked out. Fortunately, there was matcha green tea in the house and it came out... "Green giraffe" ;-)

I really like yeast pastries prepared with poolish leaven.
What is poolish leaven? As a reminder, the term comes from French and refers to the techniques developed by... Polish bakers. This sourdough is flour fermented for 6 - 12 hours with water and yeast, then added to the final kneading of the dough. Such a long fermentation time improves the taste and structure of baked goods.

Matcha is a classic and unfermented green tea whose leaves are always picked in the first harvest. Very finely ground (powder consistency), traditionally used for ritual drinking during the Japanese chanoyu ceremony, and for the preparation of exquisite drinks, desserts, sauces and sweets, e.g. ice cream, sponge or yeast dough.

INGREDIENTS

Poolish leaven

• 100 g of milk
• 100 g of flour type 500
• 3 g fresh yeast

White cake

• 100 g of poolish leaven
• 110 g of milk
• 3 g fresh yeast
• 20 g of sugar
• 200 g flour type 500
• 30 g of soft butter
• pinch of salt

Green cake

• 100 g of poolish leaven
• 120 g of milk
• 3 g fresh yeast
• 5 g of tea matcha< /li>
• 20 g of sugar
• 200 g flour type 500
• 30 g of soft butter
• pinch of salt

Additionally

• 1 egg
• about 150 g of blue poppy seeds

EXECUTION

Poolish leaven

1. The leaven is best prepared the evening before baking.
2. Pour the milk into a bowl, dissolve the yeast in it, add the flour and mix.
3. Cover and leave at room temperature for 1-2 hours, then put the bowl with the leaven into the fridge.
4. On the day of baking, leave the leaven out of the fridge for 30 minutes and then add it to the dough.

White cake

1. Mix milk with 100 g of sourdough, add other ingredients except butter and knead the dough.
2. Then, piece by piece, add the soft butter and continue to knead the dough until it is soft and elastic.
3. It is best to knead the dough in a mixer with a hook, at the lowest speed.
4. We form the dough into a ball, put it in a bowl, cover it and leave it to double in volume for about 1.5 hours.

Green cake

1. We proceed in the same way as in the case of white dough, except that at the beginning we mix the milk and matcha tea thoroughly.

Chalka

1. Put the risen dough on a floured board.
2. Make 8 rolls from both portions.
3. The length of the rollers depends on the dimensions of the cake tin. I used a 25 x 14 cm tin, so my rollers were 25 cm long.
4. Pour the poppy seeds onto a large flat plate.
5. Sprinkle each roller lightly with water and roll in poppy seeds.
6. In a mold lined with baking paper, alternately place green and white rolls of dough.
7. Whisk the egg with a fork and brush the dough first.
8. Cover with a cloth and leave to rise for about 30 - 60 minutes.
9. When the dough has risen, preheat the oven to 180°C.
10. Smear the challah again with the remaining egg and bake for about 30 - 40 minutes.

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