| Ingredient | Method |
| Dough 400g HP. 200g LP 100g caster sugar 360ml water, divided used 3tsp instant yeast 60g butter 8g Sakura Iri Matcha powder 2tsp salt filling: red bean paste | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put 300ml 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 remaining water bit by bit and knead until elastic. 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. Flatten dough into a round disc. Wrap each dough with one portion of the red bean paste. Pinch and seal the seam tightly. Then, flatten the dough again gently into a round disc and roll out into a longish oval shape (about 15cm in length). Use a knife or dough scraper to make a few slits at center (do not cut through the edges). Roll up swiss-roll style, seal,pinch the edges and shape into circle. 4. Leave doughs to proof for the second time at baking tray for about 45mins. Brush the top with egg wash and sprinkle with some white sesame seeds. 5. Bake until golden brown or about 25 minutes. Transfer to a wire rack and let cool. |
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