Spiral Green Tea Roll Bread
I wanted to make a loaf of bread with green tea and bean confectioneries by using a mesh tin.
When you use domestic (Japanese) flour, use 97 g each of water and milk.
The baking time and temperature are rough estimates, so adjust according to your oven. Recipe by itarunrun
Spiral Green Tea Roll Bread
I wanted to make a loaf of bread with green tea and bean confectioneries by using a mesh tin.
When you use domestic (Japanese) flour, use 97 g each of water and milk.
The baking time and temperature are rough estimates, so adjust according to your oven. Recipe by itarunrun
Cooking Instructions
- 1
Put the ○ ingredients in the pan of a bread maker. Put the yeast in the yeast compartment. Press start to mix the ingredients. After 8 minutes of mixing, add butter.
- 2
After kneading, take out the dough and divide into two. Mix in the ◎ ingredients in one of the portions. Return each dough separately to the bread maker pan and mix for 6 minutes each.
- 3
Cover the doughs with a moist tea towel and leave to proof at 95F/35C for 35 minutes.
- 4
After proofing, re-shape the doughs into balls and let them sit for 10 minutes.
- 5
Punch out the air and roll out each dough into 20 cm x 30 cm rectangles.
- 6
Sprinkle half of the bean confectioneries onto the plain dough.
- 7
Place the green tea flavoured dough onto the plain one and roll out gently with a rolling pin to remove excess air.
- 8
Sprinkle the rest of the bean confectioneries on the green tea dough.
- 9
Place the dough length-wise and roll up from the nearest end, trying to remove the excess air. Seal the joints well.
- 10
Place the dough in a oiled mesh loaf tin and leave to proof until the dough swells to fill the tin 80 to 90 percent.
- 11
Bake in the preheated oven at 410F/210C for 7 minutes first, then reduce the temperature to 390F/200C. Bake for another 20 minutes and it is done.
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