| Ingredient | Method |
| Dough: 300g Japanese bread flour 50g HP 50g LP 20g milk powder 100g caster sugar 280g water, divided use 4g instant yeast 40g butter 10g matcha powder 1tsp salt filling: 140g cooked azuki bean | FOR STAND/HAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients & 200g water in a bowl. Mix until a dough forms then knead for about 15 minutes, pour remaining water bit by bit and knead until elastic about 15 min. Divide dough into two portion. One portion mix with matcha powder and another remain as plain dough. Both 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 matcha dough and plain dough into 3-5 equal portions , and each flatten into 10-15mm thick. Attach matcha dough on the plain dough. Sprinkle azuki bean at the middle. Roll it up like swiss roll. Pinch and seal the seam tightly and place in a greased loaf tin. Repeat for the next portions. 5. Leave to proof for second time (about 1-2 hrs). Bake at 180 degree Celsius for 55 minutes. Remove from oven and cool on wire rack. |
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