You can experience three different textures in this sweet bread - mainly the softness in the green tea milk bread; the creaminess in the burnt-butter custard; as well as the chewiness in the mochi right in the center of the bun.
The taste of the bread is rather mild. The small portion of the burnt-butter custard helps to uplift the taste of the entire bun in a subtle way :)
Dark Brown Sugar Mochi
Click the link for the mochi recipe. You can prepare the mochi one day ahead and keep it in an air-tight container and place at the veggie compartment of the fridge.
Burnt Butter Custard
10g unsalted butter 无盐奶油
30g instant custard powder
75g fresh milk 鲜奶
1. Heat the unsalted butter over low heat till the milk solid in the melted butter becomes brown.
Swirl the melted butter constantly to avoid sudden bursting of hot butter.
2. Allow the burnt butter to cool down.
3. Mix instant custard powder with milk into a custard.
Unlike normal custard powder, instant custard powder needs no heating to thicken.
4. Blend in the cooled burnt butter into a smooth paste. Cover and set aside.
Green Tea Milk Dough
Raw dough weight: 403g
120g cold water 冷水
30g raw sugar 黄砂糖
1/4 tsp fine salt 细盐
20g beaten egg 蛋液
15g coconut/vegetable oil 椰/植物油
190g Prima bread flour 高筋面粉
20g Prima superfine wholegrain flour 超细全谷中筋面粉
8g milk powder 奶粉
1 tsp matcha powder 抹茶粉
1/2 tsp instant dry yeast 即发干酵母
Some bread flour for sprinkling 面粉
1. Pour ingredient A into the bread pan.
2. Mix ingredient B before adding on top of ingredient A.
3. Dig a hole in the centre of the flour, and pour in ingredient C.
4. Transfer the bread pan to the bread machine. Select "C-11 Ferment Dough" function and activate it.
5. When the program ends, let the dough remain in the bread pan for another 30 minutes.
6. Turn out the dough onto a floured surface. Flatten it with your palm to release the trapped air.
8. Roll up the small dough, pull down the sides several times to stretch out the dough surface, and seal at the bottom. Lightly coat with some flour and place on a plate, cover with a lid, and rest for 15 minutes.
9. After the rest, roll out the dough using a rolling pin. Keep the centre thicker than the edge.
Spoon about 14g of burnt butter custard, and a piece of dark brown sugar mochi, to the centre of the dough, wrap it up and seal tightly.
10. Place the doughs onto a non-stick baking tray sprinkled with some flour. Spray some water and let the doughs proof for about 40 minutes in a warm oven, or till the doughs have almost doubled in size.
11. Preheat the oven to 170 degree Celsius.
Sprinkle with some bread flour over the surface of the doughs.
Score the surface of the dough using a pen knife. This step is optional.
12. After transferring the doughs into the oven, lower the oven temperature to 160 degree Celsius and bake for 10 minutes.
Reduce temperature to 150 degree Celsius and bake for 12 to 16 minutes, or till the top is slightly brown.