Matcha Custard Bread

Ingredient

Method

150g high protein flour 50g low protein flour 2-3tsp matcha powder 60g sugar 1 tsp salt 2.5 tsp instant yeast + 80ml water 50ml milk 20g butter Topping & filling: A: 110ml milk 2 tbsp custard powder 1.5 tsp butter 20g caster sugar 1/2 -1 tbsp matcha powder

FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 50ml 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  15 minutes, pour the remaining water bit by bit and continue knead for another 10 minutes until elastic. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. While waiting dough to prove, prepare the custard. Combine all ingredients except butter and stir under heat until thicken. Remove from heat and add the butter and stir until smooth. Put 2 tbsp in piping bag with small hole at the tip as topping. Remaining custard will be used for filling. 3. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 4. Divide the dough into 3 small portions, flatten dough and place 2-4tsp of matcha custard. Pinch and seal the seam tightly. Then, slightly flatten the dough again gently using hand. Roll it like a swiss roll and place into baking mould. Proof for 30-40 minutes. 5. Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack.