Matcha layered Bread

Matcha Layered Bread

[Recipe modify from Carol Hu]

Ingredients:

Matcha sheet:

12g Blue Jacket Bread Flour

12g corn flour

16g matcha powder

100g milk

40g fine sugar

12g butter

Bread dough:

290g Blue Jacket Bread Flour

10g pumpkin powder

1/2 tsp turmeric powder

20g fine sugar

1/4 tsp salt

1/2 tsp instant yeast

210g water

30g vegetable oil

 

Method:

1. Matcha sheet: Sift dry ingredients in a pot. Add in sugar & milk. Mix till combined. Keep whisking on low heat over stove till the mixture thickened. Remove from heat & whisk in butter till combined. Put mixture into a plastic bag & roll out flat into 20cmx15cm. Put in freezer for later use

2. Bread dough: Whisk all ingredients in a mixer till dough is soft & elastic. Proof for 1hr

3. Roll the dough into a rectangle. Put the matcha sheet on top of the bread dough & wrap it up. Roll out the dough slowly till double in length, then fold in 1/3 left & right. Repeat the process another time. At the final roll out of the dough, divide the dough into 2 strips & do plaiting. Placed into greased pullman tin & proof for 1hr

4. Bake in a preheated oven @ 180C for 40mins  

Soboro Ppang (Korean Streusel Bread)

Soboro Ppang (Korean Streusel Bread)

(recipe adapted from Youtube)

Ingredients:

Dough

200g Blue Jacket Bread Flour

30g fine sugar

90g water

40g egg

1/2 tsp instant yeast

3/4 tsp salt

30g butter

 

Streusel:

50g butter

15g peanut butter

60g fine sugar

1/4 tsp salt

10g egg

100g plain flour

1 tsp baking powder

Method:

1. Streusel: Whisk butter & peanut butter till combined. Add in sugar & salt, followed by egg till combined. Slightly mixed in sifted flour & baking powder. Set aside in fridge for later use

2. Dough: Add all ingredients (except butter) in a medium mixing bowl & mix till a dough is formed. Rest the dough for 10mins, then knead in butter. Rest dough for 30mins, then perform a stretch & fold in 4 directions. Place the smooth side facing up. Repeat for another 2x (Total 1.5hrs)

3. De-gas the dough. Divide dough into 4 portions. Round the doughs & proof for 10mins. Place some streusel topping on the working table. Round each dough & dip into a bowl of water. Then press the dough onto the topping. Proof for 20mins

4. Bake in a preheated oven @ 180C for 12mins