Findings: I am not sure the yeast or the temperature in the house. It took me longer than 1 hour to get the dough to double in size.
After folding in the sesame paste and rolling it up. My dough had problem rolling into a rectangle again. I should have rested the dough again but because the paste was spilling out, I panic (I might have been over zealous in spreading out more paste than necessary). To avoid the sesame paste frin oozing out further, I quickly create the tension needed and shaping into just a elongated shape to fit into my bread tin.
I don't know where went wrong but I am definitely going to try again.
Then again, I am pretty happy how the swirl turned out. Texture wise, it is also soft and fluffy.
Thanks KK for your guidance and sharing this nice recipe. Source
What you need:
200g refreshed natural yeast250g bread flour10g matcha powder40g sugar125g milk4g salt35g butter (to be added after smooth dough is formed).Method:
In a mixing bowl, combine bread flour, matcha powder and milk. Mix to form dough and let it rest for 15 mins.
Add in sugar and refreshed natural yeast and salt and knead until dough is soft and smooth.
Continue to knead until it passed window pane stage.
Remove from mixer and form into a ball. Place into a bowl and let it proof to double in size.
Punch down and roll dough out into rectangle sheet, spread black sesame paste on top and fold 2 ends over centre, roll out again and repeat.
Place into 450g loaf tin for 2nd proof.
Egg wash and sprinkle sesame seeds before putting into oven.
Bake 180°C for 40 min.
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