Matcha Hokkaido Milk Bread

Ingredient

Method

540 g HP flour 60 g LP flour 9 g Dry active yeast+50ml water 30 g Milk powder 80 g Sugar 9 g Salt 1 A Egg 210 g full milk 160 g heavy cream 30g butter 2 tbsp green tea powder egg brush: 1 egg yolks + 10ml milk

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 20-30 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2.  Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into small equal portions, take one of the dough portion and roll it out flat into a rectangle shape. Then fold in both the left and right side. Then roll it up from one end (the shorter side) into a swiss roll, then seal up the edge by pinching the dough. Repeat with the remaining portions. 4. Leave to proof for second time (about 1-2 hrs). Egg brush the top. Bake at 180 degree Celsius for 35-55 minutes (depend the loaf tin size). Remove from oven and immediately remove the loaf from the baking tin. Else moisture will build up in the tin and the base of the loaf might get all soggy. Cool on wire rack. Slice the loaf only when it has been completely cooled.