Springy Shiratama Checked Bread

Name: Springy Shiratama Checked Bread
Yield: 8 servings
Cuisine: American
Ingredients: 220 grams Bread (strong) flour; 40 grams Cake flour; 40 grams Shiratamako; 30 grams Granulated sugar; 4 grams Instant dry yeast; 3 grams Salt; 25 grams Butter; 50 grams Milk; 150 grams Water (combined with 1 egg); 7 grams Matcha

cookpad.japan @cookpad_jp

I just wanted to use up my powdered green tea.

After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

I just wanted to use up my powdered green tea.

After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

cookpad.japan @cookpad_jp

I just wanted to use up my powdered green tea.

After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

I just wanted to use up my powdered green tea.

After shaping it, give the dough a quick mist from time to time in order to keep the surface from drying out, and the top will be nicely rounded when baked.

You can use the proving function on your microwave to proof this. Recipe by Bu-nyanm

Saved

Ingredients

8 servings

220 gramsBread (strong) flour
40 gramsCake flour
40 gramsShiratamako
30 gramsGranulated sugar
4 gramsInstant dry yeast
3 gramsSalt
25 gramsButter
50 gramsMilk
150 gramsWater (combined with 1 egg)
7 gramsMatcha

Saved

Steps

1

Add all of the ingredients aside from the green tea to the bread maker, and only proceed with the kneading (about 20 minutes).
2

Take it out of the bread maker and divide into two equal portions, roll up half if it and place into a bowl, then cover it with plastic wrap.
3

Return the rest of the dough to the bread maker along with the matcha and knead for about 5 minutes. Take it out once the matcha is well-incorporated, transfer into a bowl, and cover with plastic wrap.
4

Proof (to 1.5-2 times the original size)
5

Deflate the dough after proving, divide each dough up into 8 equal portions, and let rest for 15 minutes.
6

Roll the dough back up, line them up alternating colors, and proof. Mist the surface of the dough to keep it from drying out.
7

Preheat the oven to 170℃. Place into the heated oven once done proving.
8

Bake at 180℃ for 10 minutes, lower the temperature to 160℃, and bake for about an additional 8 minutes.
9

These are springy and fluffy. They're done.