Matcha Hojicha Swirl Toast

 

Ingredient

Method

Dough: 400g Japanese bread flour 120g caster sugar 60g milk powder 40g butter +-220g water 6g instant yeast Flavour A: 10g matcha powder+ 15g water Flavour B: 10g Hojicha powder+ 15g water

FOR STAND MIXER WITH DOUGH HOOK: 1.  Place all the ingredients and 200g water in a bowl.  Mix until a dough forms then continue knead for about 10 minutes and pour the remaining water bit by bit and keep kneading until elastic for another 10-15minutes. 2. Divide into two portions. First portion mix with flavour A and continue knead until elastic. Second portion mix with flavour B and continue knead until elastic. 3. Both cover with plastic wrap, set aside about 2 hours for ferment. 4. Once dough has risen, place each on a floured surface and knead lightly. Rest for 15 minutes. 5. Divide choc dough into 2 equal portions and flatten it. Repeat this step for matcha dough. 6. Attach matcha dough on the Hojicha dough. Using roller to flatten it into a large rectangle shape. Roll it up like swiss roll. Pinch and seal the seam tightly.  7. Arrange and place in two greased loaf pans and let dough prove for second time (about 1 hrs).  8. Bake @ 170C for 40-45min. Remove from oven and cool completely.