What to do

• Mix Ingredients : In a mixing bowl, combine all ingredients (except the butter). Knead on low speed for 3 minutes until a rough dough forms.
• Add Butter and Knead : Add the butter to the dough and continue kneading at medium speed for about 4 minutes until the dough is smooth and elastic.
• Divide and Add Matcha : Divide the dough into two equal portions. Add matcha powder to one portion, and continue kneading until the dough is evenly green.
  [The amount of matcha powder may vary based on preference. Add until the desired color and flavor are achieved.]
• First Proofing : Shape both dough into round shape and place them in a warm area to rise until they double in size, covering them with a wet cloth to prevent drying out.
  [Rising time varies with temperature, it may take around 1 hour in summer and up to 2 hours in winter.]
• Degas and Portion : Press the dough gently to release air bubbles, then shape each dough portion into round ball again and let them rest for 20 minutes.
• Shape the Loaves: Place one loaf on top of the other, then braid them together. Roll up the dough to place it in a loaf tin for second proofing
• Second Proofing : Allow the shaped dough to proof for at least 30 minutes, or until it increases in size by at least 80% (ideally doubles).
  [Proofing time also depends on the weather. In summer, it may take 30 minutes, while in winter, it could be up to 1 hour.]
• Bake : Preheat the oven to 240°C (464°F) for 3 minutes, then bake at 180°C (356°F) for 18 minutes. Wait for the loaf to be completely cooled down to slice it.
  [Ovens vary, so adjust the time and temperature as needed for best results.]