| Ingredient | Method |
| Dough: 200g Japanese bread flour 50g HP 50g LP 20g milk powder 60g caster sugar 210g water, divided use 3g instant yeast 30g butter 5g matcha powder 1tsp salt filling: cooked azuki bean chicken meat ham, cut into small pcs mozzarella cheese coarse sugar Glaze: mayonaise condensed milk | FOR STAND/HAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the all ingredients & 150g 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. 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 7-9 equal portions , and each flatten into 10-15mm thick. Spread some glaze at the center of the dough. Sprinkle azuki bean at the middle. Place some ham and chicken meat and top with mazzarella cheese and coarse sugar. Repeat for the next portions. 5. Leave to proof for second time (about 30-60min). Bake at 180 degree Celsius for 20-25 minutes. Remove from oven and cool on wire rack. |
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