Matcha Red Bean Bread Roll

After the dough is well mixed, put it in the refrigerator and let it ferment overnight.

2. Preparation of raw materials for the main dough.

3. Cut the dough into pieces and put it into the chef's machine together with bread flour, white sugar, matcha powder, water, and milk powder to knead the dough.

When the flour is clumped, add salt and continue kneading.

When the dough is smooth and delicate, add olive oil to continue kneading.

6. When the dough is smooth and can be pulled out into a sturdy film, organize the dough and let it ferment at room temperature in a bowl, doubling its size.

7. Exhale the dough and divide it into small balls of 40 grams each. Knead them round and let them sit for a few minutes.

8. Take a small dough and roll it into a rectangle.

9. Flip it over and spread red bean filling on top, then roll it up.

10. Cut the dough in half, then cut the dough in half again, for a total of 4 portions.

11. Put it into a rectangular mold.

12. Ferment 1.5 times the size, preheat the oven at 180 degrees Celsius, put the mold in the oven, bake for 15 minutes, evenly color the surface, and take it out to cool.

13. A very delicious matcha red bean roll.