Matcha Custard Bread Cake

Ingredient	Method
Dough: 170g HP flour 50g LP flour 20g milk powder  50g caster sugar 1 tsp salt 1 1/3 tsp instant yeast ±50ml water  100ml milk 22g butter Filling: Matcha custard filling	FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1.  Place the dry ingredients in a bowl. Put 25ml 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 pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic. Cover with plastic wrap, set aside about 2 hours for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide the dough into 2 equal portions abt 200g, flatten and spread the custard onto the dough  and roll flat dough like a swiss roll. 5. Place in a greased loaf tin  and let dough prove for second time (about 1-2 hrs).
Cake: 3 A egg yolks 30g veg oil 40g milk / soya milk 65g LP flour 5g matcha powder 15g icing sugar 3 A egg whites 60g cater sugar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and icing sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter onto dough (after 2nd fermentation is complete). 7. Bake at pre-heated oven at 180c for 50mins-55mins *abt 760g