Matcha Crumble Butter Bread

Prepare the ingredients, and cut the butter to soften for later use.

Put all the ingredients except for salt and butter into the mixing bucket. The yeast should not come into contact with the sugar. Reserve 10 grams of milk to add depending on the dough’s consistency.

Mix in gear 1 until combined, switch to gears 4-5 and knead for 6-8 minutes until it reaches a rough film stage, with the dough slightly smooth, then add salt and butter.

Beat at speed 4-5 until the butter and dough are mixed and reach a windowpane stage. Take out the beaten dough, fold it, and shape it into a round. Take a small piece to check; it should pull into a relatively firm, translucent membrane.

After rounding, place in a bowl and cover with plastic wrap. Ferment at 28°C and 75% humidity until doubled in size. Dip a finger in flour and poke a hole; it should not collapse immediately and should spring back.

Gently press to release the air, divide into 6 equal parts, roll into balls, cover with plastic wrap, and let rest for 10 minutes.

Wear gloves for some of the ingredients in the crumble and rub them into loose granules.

Relaxed dough, spray a little water on the surface, dip the smooth surface into the crumble, and arrange it on a baking tray lined with parchment paper.

Place in the oven, set to the fermentation mode, temperature at 33°C, humidity around 75%, ferment until it doubles in size, about 35 minutes.

Press the surface lightly, it rebounds slowly, take it out 5 minutes in advance, and preheat the oven to 180 degrees top and bottom.

Place it in the preheated oven and bake at 165°C for 21 minutes. If the coloring is satisfactory, cover it with aluminum foil in time.

Gently shake the baking tray out of the oven to release the heat, then let it cool.

Whip the light cream with sugar until it reaches a piping consistency. Put the white chocolate into a piping bag and melt it over a water bath.

Cut the bread from the top without cutting all the way through. Using a medium piping tip with 6-8 teeth, pipe an appropriate amount of whipped cream, place Oreo cookies for decoration. Pipe white chocolate lines and sift an appropriate amount of powdered sugar for the final decoration!

Have you learned it? I'm starting to eat first! Once made, seal and refrigerate in summer, and in winter, it can be eaten at room temperature within 1-2 days.