Crumble Matcha Black Sesame Bread

Ingredient

Method

Dough: 200g japanese bread flour 20 milk powder 40g caster sugar 1/2 tsp salt 4g instant yeast ±120g water divided use  20g butter flavour: ~2-3tsp matcha powder ~25g black sesame powder Matcha crumble topping: (mix well) 10g butter 7g LP flour 1tsp matcha powder 7g oat bran powder 5g milk powder 5g caster sugar Black sesame topping: black sesame seeds Glaze (optional): (stir well til sugar melted) 10g caster sugar 30g hot water

FOR STAND MIXER WITH DOUGH HOOK: 1.  Place all the ingredients and 100g water in a bowl.  Mix until a dough forms then pour remaining water bit by bit and continue knead for about 15-25 minutes until elastic.  2. Divide the dough into two portions, 1st portion mix well with matcha powder and last portion mix well with black sesame powder. Both cover with plastic wrap, set aside about 1 hour for ferment. 3. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 4. Divide matcha dough into small 3-4 equal portions. Flatten dough into a round disc. Pinch and seal the seam tightly. Repeat for black sesame dough. 5. Place in a greased cake pan and let dough prove for second time (about 1 hrs).  6. Spray some water on top the surface, sprinkle some black sesame seeds on top the black sesame dough; On the other hand, top some matcha crumble on top the matcha dough. 7.  Bake @ 170C for 20-25min. Remove from oven, brush with sugar glaze on top (to create shining effect) and cool completely.