- 2½ cups bread flour
- 1/2 tsp salt
- 3 tbsp +2tsp sugar
- 2 tsp instant yeast
- 2 large eggs
- ½ cup skim milk
- 120 gm tangzhong (see note)
- 3 tbsp unsalted butter cut into small pieces and softened at room temperature
- 1 tbsp matcha green tea powder
Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Place 1 egg, milk, and tangzhong in the well. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
When the dough is ready it should not be very sticky and should be elastic. To test this, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should form a near perfect circle.
Knead the dough into a ball shape with your hands. Split the dough roughly in half. Put half the dough back into the mixer. Add the matcha powder and continue kneading for about 2 minutes on medium speed or until matcha powder is thoroughly mixed into the dough. Grease two large bowls with oil. Place each dough ball into a greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
Transfer to a clean surface. Divide each dough into four equal portions so you end up with eight pieces. Knead into balls. Cover with cling wrap, let rest for 15 minutes.
Roll out each portion of the dough with a rolling pin into an oval shape. Take one piece of matcha dough rolled out into an oval and put it on top of the white dough already rolled out into an oval. Run the rolling pin a few times on top so that the two doughs begin to stick together to be one piece of dough. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.
Flip dough over with the folds facing down, and flatten dough with rolling pin.
Flip dough over so the folds face up. Now roll the dough up. Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes
In a small bowl, beat 1 egg and brush egg mixture on top of the loaf to create shiny eggwash finish.
Bake at 325°F for approximately 30 minutes.
The recipe you will use will give you more tangzhong than you need for this recipe. You will use approximately half (120 grams) and you can use the leftover tangzhong for another recipe. It will keep in the refrigerator for a few days.