Matcha Kinako Butterscotch Chips Bread

Matcha Kinako Butterscotch Chips Bread

Ingredients:

Matcha dough: 

150g Blue Jacket Baguette Flour

1 Tbsp matcha  

1 Tbsp milk powder

1/2 tsp instant yeast 

10g sugar
110ml water

6g Cowhead salted butter 

Kinako dough:

150g Blue Jacket Baguette Flour

1 Tbsp kinako 

1 Tbsp milk powder

1/2 tsp instant yeast 

10g sugar
110ml water

6g Cowhead salted butter

Fillings:

Butterscotch chips 

Method:

1.  Matcha dough: Put all ingredients (except butter) in a mixing bowl fitted with dough hook & knead till a dough is formed. Add in butter & knead till the dough is smooth & elastic. Repeat the process for kinako dough & proof both dough for 1hr.

2. De-gas both dough & roll out into a rectangle. Sprinkle chocolate chips evenly on top of matcha dough & place kinako dough on top. Roll the dough up like a swiss roll. Put the dough in a greased pull man tin. Proof for 1hr.

3. Bake in a preheated oven @180C for 35mins.