What to do

Coffee and Matcha Topping

• 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. Gradually add the flour to the mixture, mixing thoroughly until all the ingredients are fully incorporated.
• Prepare the flavor separately : Divide the batter in half. Dissolve the coffee powder and matcha powder separately in a small amount of hot water, and mix each into one portion of the batter.
• Freeze the dough : Roll each portion of the batter into a large, flat rectangle. Place them in the freezer for at least an hour to firm up.

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 Proofing : Gently press the dough to release air bubbles, then shape each portion into a round ball again for 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.]
• Shape the Bread : Use a round cutter (approximately 100mm in diameter) to cut circles from the matcha and coffee batter. Place these circles on top of the bread dough, ready for baking.
• 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 for best results.]