Japanese toast with barley grass and chive and ricotta cream

40 g white flour

200 ml water

500 g white flour

50 g sugar

2 tsp salt (approx. 12 g)

20 g barley grass powder

½ cube yeast (approx. 20 g)

crumbled

220 ml milk

1 egg

50 g butter

in pieces

50 g chives

Salt water for blanching

250 g ricotta di bufala

50 g mascarpone

1 lemon

grated zest only

a little salt

a little pepper

micro greens

Combine the flour and water in a small pan, bring to the boil over a medium heat, stirring, and simmer for approx. 2 minutes until a sticky consistency is formed. Transfer the cooked piece to a bowl, cover and leave to cool. Refrigerate for at least 6 hours or overnight.

Mix the flour, sugar, salt and barley grass powder in the bowl of a food processor, add the yeast and mix. Pour in the milk, add the egg, butter and the cooked piece, knead into a soft, smooth dough for approx. 10 minutes using the kneading hoe of the food processor. Shape the dough into a ball, place in a lightly greased bowl, cover and leave to rise at room temperature for approx. 1½ hours until doubled in size.

Pour the dough into the prepared toast tin, cover and leave to rise for approx. 1 hour. Preheat the cooking chamber to 180 °C with hot air. Place the tin with the lid on a wire shelf in the preheated cooking chamber and bake for approx. 35 minutes. Remove and leave to cool on a wire rack.

Hot air 180 °C for 35 Mins

Blanch the chives in boiling salted water for approx. 10 seconds, immediately place in ice-cold water, drain, squeeze out, finely chop and place in a blender. Add the ricotta, mascarpone and lemon zest, puree finely for approx. 3 minutes, pass through a fine sieve, season to taste with salt and pepper. Pour the cream into a piping bag and chill until ready to serve.

Cut an initial thin slice off the toast bread, then cut 6 slices approx. 3 cm thick, cutting two thin crusts off each slice. Toast the bread slices on both sides in a frying pan. Cut the slices of bread into thirds so that each piece has a crust at the top and bottom. Place the toast sticks on a plate. Pipe the chive and ricotta cream on top and spread some micro greens on top.