Checkered Matcha Milk Loaf

 

Ingredients: 

Tangzhong:

20 g. high protein bread flour (sifted)

100 g. milk or water (I use milk)

Main Dough:

130 g. fresh milk (chilled)

1 egg yolk

30 g. caster sugar

1/2 tsp. salt

10 g. milk powder

280 g. high protein bread flour (sifted)

1 tsp. instant yeast

25 g. unsalted butter (room temperature)

Egg wash - for wash

Matcha mixture:

1 tbsp. milk

2 tsp. matcha powder (sifted)

Methods:

1. Prepare tangzhong by mixing flour in water in a pot; whisk together ensuring the mixture is well combined with no lumps.  Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
2. The mixture will gradually become thicker.  Once you notice that some 'lines' appear in the mixture for when you stir with the spoon, it's done.  Transfer into a clean bowl.  Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up.  Let cool for 15-20 minutes.  You can pre-make tangzhong ahead of time and store it chilled in the fridge for a few days.  If you have chilled your tangzhong, ensure to return it at room temperature first before using.
3. For the matcha mixture; in a small bowl, add 1 tablespoon of milk and add sifted matcha powder into the milk.  Stir to combine and dissolve matcha powder completely.  Set aside.
4. When tangzhong has cooled completely, in a mixer bowl, add egg yolk, milk, tangzhong, then followed by dry ingredients; sugar, salt, flour, milk powder and yeast.  Using a dough hook, mix on low until the dough almost comes together; add in butter, increase the speed to medium and mix until the dough is smooth, elastic and not sticky; for about 10 to 15 minutes.  Check to see if dough has achieved windowpane stage.
5. Remove dough onto a pastry mat.  Divide dough into two equal portions.  Leave one to rise, and place the other back into the mixing bowl.  Add matcha mixture from (3) above, into mixing bowl and mix using the dough hook until well incorporated.
6. Transfer matcha dough to pastry mat and shape both dough into smooth, round balls.  Let proof in a warm place covered with cling wrap until doubled in size; approximately 45 to 60 minutes.
7. Grease hands lightly with neutral flavored oil.  Punch down both milk and matcha dough to deflate/degas.  Divide milk dough into 8 equal portions.  Roll each portion into a round, even ball then let sit on the table top to rest, covered using a kitchen towel/cling wrap for 15 minutes.
8. Shape each portion into tight round balls and place in a greased loaf pan alternately.  This means if you are placing a milk dough on the bottom, you will need to place a matcha dough next to it on both sides, and also above it.  Cover with a cling wrap and let it rise for the second round of proofing.  This takes approximately about 45 minutes.
9. During the last 10 minutes of proofing, preheat oven at 190 degree Celsius.
10. Just before putting the proofed dough into the oven, brush with egg wash.
11. Place the loaf pan at second lowest rack, at 190 degree Celsius for  25 minutes, then lower down the temperature to 180 degree Celsius and continue to bake for a further 10 minutes.
12. Remove from oven and remove bread from pan and allow to cool completely on a cooling rack before slicing and serving.

Before 2nd proofing

After 2nd proofing

Out from the oven

My breakfast platter...

• As usual, I make use of whatever size of loaf pan that I have in my pantry.  Thus, I portion each milk and matcha dough into 8 portions instead of the original recipe of 6 portions.
• If you can't remove the bread right out from the oven, let it cool down a bit in the pan; then run a knife over the sides.

This recipe is adapted from 'thebakeanista.com' with slight adjustments to suit my baking preference.