Matcha Checkered Loaf 抹茶方块吐司

A sweet loaf of milk bread which added matcha or Japanese green tea powder and shaped in a checkered pattern :)

Yield: one 20x10x10 cm loaf

Appliances: Whirlpool BM1000

Pullman tin 20x10x10cm

Bread weight: 571 g

Ingredients

180g whole milk 全脂牛奶 
25g condensed milk 炼乳
30g unsalted butter 无盐奶油

40g fine sugar 细糖
30g beaten egg 蛋液
1/4 tsp salt 盐

270g bread flour 高筋面粉
30g rice/top/cake flour 粘米粉/低筋面粉

3/4 tsp instant dry yeast 即发干酵母

1~2 tsp green tea powder 绿茶粉

Direction 

1. Pour fresh milk, condensed milk and unsalted butter in a heat resistant bowl.

Keep warm in a rice cooker for about 10~15 minutes, or till the butter melted.

This step is optional. I prefer to work with warm ingredients :)

2. Pour the warm ingredients from (1) into the bread pan.

3. Add in the sugar and salt.

4. Pour in the beaten egg.

5. Add in the bread and rice/top flour.

6. Dig a hole and pour in the instant dry yeast.

7. Place the bread pan into the bread maker. Select "dough" function and start the process.

8. The dough is ready.

9. Sprinkle some bread flour over both the work top and dough before inverting it out.

10. Flatten the dough to remove the trapped air. Cut out 1/2 of the dough, about 305g, and set aside for adding green tea powder later.

The dough maybe quite sticky, so wear a pair of disposable gloves to handle it.

11. Further divide the milk dough into 8 pieces, about 37 g each

12. Shape the milk doughs into 8 balls by pulling down the sides and seal at the base. Lightly coat the individual dough ball with flour and place in a covered plate. Let them rest for about 15 minutes, or till you finish preparing the green tea dough balls later.

13. Take the other 1/2 of the milk dough and knead in the green tea powder. You can add in 1 to 2 tsp of green tea powder depending on how strong you want the green tea flavour to be.

14. Divide the green tea dough into 8 portions, about 38g each, and shape into balls. 

15. Coat a 20x10x10 cm Pullman tin with butter.

16. Place the milk dough balls and green tea dough balls in an alternate pattern into the Pullman tin.

17. Spray a few pumps of water over the dough. Transfer to a closed and warm oven to proof for 40 to 45 minutes, or till the dough reaches almost 4/5 of the tin's height.

Slide the lid to close and preheat the oven to 210 degree Celsius for 10 minutes.

18. Bake at a lower rack of a preheated oven at 210 degree C for about 

45 to 50 minutes - for thick-wall Pullman tin

40 to 45 minutes - for thin-wall Pullman tin. 

19. When the baking is over, immediately transfer the bread to a wire rack to cool down. 

20. Slice the bread after the bread has completely cool down. Enjoy :)

Recipe idea adapted from 

http://kkoko0620.blogspot.sg/2015/04/blog-post_23.html?m=1

with great appreciation