What to do

Matcha Topping Preparation

• Soften the Butter : Take the butter out of the fridge and let it soften at room temperature
• Mix the Ingredients : Once softened, mix the butter with the icing sugar until well combined and creamy. Then gradually add the flour to the mixture, mixing thoroughly until all the ingredients are fully incorporated.
• Prepare the Matcha Paste : Dissolve the matcha powder in hot water, stirring until smooth, then add this matcha mixture to the dough and mix well together.
• Roll Out the Dough : Roll the dough into a flat shape suitable for topping
• Freeze the Dough : Place the rolled dough into the freezer and freeze for at least an hour until it hardens, making it easier to shape. Note: The dough can be stored in the freezer for several days before using.

Dough

• 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.
• First Proofing : Shape the dough into a round shape and place it in a warm area to rise until it doubles in size, covering it 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.]
• Check Proofing : Gently poke the dough with a finger; if a hole forms and stays without shrinking, the dough is ready.
• Degas and Portion : Press the dough gently to release air bubbles, then divide it into 12 equal portions (about 55g each). Shape each portion into a round ball and let them rest for 15 minutes.
• Second Degas: Gently press the dough again to release air bubbles, then shape each portion into a round ball and place them into the baking tray.
• Second Proofing : Allow the shaped dough to proof for at least 30 minutes, or until it increases by at least 80% in size (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.]
• Shape the Bread : Take the matcha top dough from the freezer. Using a 78mm ring, cut out round shapes from the matcha dough and place them onto the bread dough. Chopped almond can be added for further decoration.
• Bake : Preheat the oven to 240°C (464°F) for 3 minutes, then bake at 180°C (356°F) for 18 minutes.
  [Ovens vary, so adjust the time and temperature as needed to get the best results.]