Matcha Red Bean Loaf (with lid) 带盖抹茶红豆吐司

抹茶和红豆的组合 will never go wrong。吐司很软，颜色很漂亮，可是抹茶味不是很突出。

最近常做吐司，但都是偷懒只卷一次，这回乖乖卷了两次，所以吐司组织比较细腻。

通常带盖吐司我用的温度是200C，这回尝试用210C，吐司比较上色，但我还是比较喜欢浅一点的颜色。

The combination of matcha and red bean will never go wrong. Love the colour of the loaf but the matcha flavour is not very prominent, probably need to add more matcha powder. The texture of the bread is very soft and the dough is very easy to handle. 

Matcha Red Bean Loaf 

(Make one 450g pullman tin)

Dough

300g bread flour

5g (about 2 tsp) matcha powder 

30g sugar

3/4 tsp salt

1 tsp instant yeast

200g cold milk (+ 1-2 tsp if the dough is too dry)

25g butter (slightly soften)

Fillings

60g cooked red bean

*Straight dough method 

*First proofing about 60 minutes till double in size.

*Divide dough into 3 equal portions, shape into balls, rest for 10 minutes. 

*Roll 2 times, rest 10 minutes in between. 

*Second proofing till about 90% full. Cover with lid. Bake in preheated oven at 210C for 40 minutes (I lowered the temperature to 200C at the last 10 minutes). 

Cheers