Brioche bread, soft and bouncy, fragrant, and very chewy to eat.

We add 5 grams of yeast to 80 grams of warm milk in advance, mix it evenly, then set it aside for 5 minutes to activate the yeast.

First, we put 300 grams of high-gluten flour, 40 grams of granulated sugar, and 2 grams of salt together and mix them evenly.

Next, beat 3 eggs, set aside 10 grams of egg liquid and 10 grams of milk separately, mix them evenly, and keep them for later brushing on the surface of the bread.

Put the egg mixture and the milk with activated yeast into the flour.

Start kneading the dough with a stand mixer, first knead until a rough gluten film forms.

In the dough that has developed a rough gluten film, add 80 grams of unsalted butter that has been fully softened at room temperature, and whip at high speed until a thin bread film appears.

While kneading the dough, take 10 grams of hot milk and add 4 grams of matcha powder, mixing them into a uniform paste for later use.

Take out the kneaded dough. This recipe does not require rolling it into an especially thin sheet.

Divide evenly into 2 parts.

First, slightly fold and knead one portion of the plain dough into a round shape, then cover it with plastic wrap and let it ferment at room temperature until it doubles in size.

Add the prepared matcha paste to the other dough.

Continue kneading in the stand mixer until the color is even.

After folding and rounding the matcha dough slightly, cover it with plastic wrap and let it ferment until it doubles in size.

Take out the proofed dough.

Flatten evenly and release some air.

Divide the 2 large doughs into 3 equal small doughs each.

After rolling the six small dough balls into round shapes, cover them with plastic wrap and let them rest for 15 minutes.

Take a well-relaxed dough and roll it into a long shape like a cow's tongue.

Then slowly roll it up from the side into a long strip and seal the edge. Do this with all the dough.

Group them in threes, and pinch one end first.

Then braid it, pinch the edges tightly to prevent it from coming apart during fermentation.

Next, we start the secondary fermentation, with a fermentation temperature of around 35°C and humidity of about 70%, fermenting until it grows 1.5 times larger (Note: placing a cup of hot water inside can help the fermentation).

After fermentation is complete, take out the prepared egg and milk mixture and brush it on the surface of the bread.

Preheat the oven to 170℃ and bake for 15-18 minutes. Cover the matcha dough with a layer of aluminum foil for the last 5 minutes to effectively prevent discoloration.

Brioche bread, done O(∩_∩)O

Soft and bouncy, bursting with aroma, and super chewy when eaten.

Because it contains a large amount of eggs and butter, the crust is crispy, yet it is soft and tasty to eat, with a fragrant aroma.