Ingredients:Matcha dough:150g Blue Jacket Baguette Flour1 Tbsp matcha 1 Tbsp milk powder 1/2 tsp instant yeast 10g sugar
110ml water6g Cowhead salted butter
Kinako dough: 150g Blue Jacket Baguette Flour1 Tbsp kinako 1 Tbsp milk powder 1/2 tsp instant yeast 10g sugar
110ml water6g 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.