Matcha mochi lava bread, the exquisite collision of rich matcha and chewy mochi, all in the lava bread.

First, mix 130 grams of milk with 4 grams of yeast, then let it sit for 5 minutes to activate the yeast.

Then add 40 grams of white sugar, 2 grams of salt, and 1 egg, and mix well.

Sift in 270 grams of bread flour and 10 grams of matcha powder.

Stir until a thick film forms.

Add 20 grams of unsalted butter softened at room temperature.

Continue stirring until a film forms.

Take out the dough, shape it into a round, cover with plastic wrap, and ferment at room temperature of 25℃ until it doubles in size.

While it is fermenting, mix 120 grams of glutinous rice flour, 30 grams of cornstarch, 190 grams of milk, and 60 grams of granulated sugar together until well combined.

Sift into a wide-bottomed bowl.

Wrap it with plastic wrap and poke a few air holes.

Bring water in the pot to a boil, then steam for 25-30 minutes.

After steaming, take it out. If there is no white milky liquid at the bottom, it is done.

Add 35 grams of unsalted butter.

Let it sit for a while so that the temperature of the mochi goes down a bit and it can be handled.

Wait until the mochi is not too hot, then put on gloves and knead for about 10 minutes.

Rub all the butter in.

Knead until it no longer sticks to your hands and has an elastic texture

After kneading well, wrap it in plastic wrap, let it cool, and then refrigerate for later use.

Take out the well-fermented dough.

Press to release the air.

Divide evenly into 12 portions.

After rolling it into a ball, cover it with a damp towel and let it relax for 10 minutes.

Divide the mochi filling evenly into 12 portions and roll them into balls for later use. Note: You can stick a little cooked flour or regular flour to prevent sticking.

Take a piece of dough and roll it into a round, flat shape.

Wrap in a mochi.

Pinch the edges and roll into a round shape, then place on a baking sheet and set aside.

Use the oven's 35°C fermentation function to ferment for 1-2 hours until it has risen 1.5 times.

After fermentation, take it out and brush the surface with a layer of milk or egg liquid, which can slow down the browning of the surface.

Preheat the oven to 180℃ in advance, and bake for 20 minutes.

Take it out after baking and let it cool for later use.

Cut 90 grams of white chocolate into evenly sized small pieces.

Add 90 grams of light cream.

Heat until it melts into a silky texture.

Sift in 6 grams of matcha powder.

Stir slowly until the color is even.

After the matcha chocolate paste has cooled completely, stir until it is slightly thick, then put it into a piping bag and set aside.

On top of the matcha bread, poke a hole with chopsticks, and stir to enlarge the space.

Squeeze into the matcha chocolate paste.

Sprinkle a layer of matcha powder for decoration.

Matcha mochi lava bread, done O(∩_∩)O

The rich matcha and chewy mochi collide wonderfully, all in the bursting bread.

Take a bite, happiness overflows, a paradise for matcha lovers.

QQ chewy, glutinous and super delicious.