Strawberry Matcha Loaf by Aflouryspace

Ingredients

• 25g bread flour (for tangzhong)
• 100g water (for tangzhong)
• 0.5g salt (for tangzhong)
• 520g bread flour
• 8g salt
• 8g instant yeast
• 40g sugar
• 15g skim milk powder
• 15g freeze dried strawberry powder
• 60g egg, beaten
• 150g water
• 105g milk
• 0.125 tsp pink food coloring powder (optional)
• 55g unsalted butter
• 50g unsalted butter, softened (for topping)
• 76g sugar (for topping)
• 24g egg, beaten (for topping)
• 110g cake flour, sifted (for topping)
• 0.5g baking powder, sifted (for topping)
• 1.5 tsp matcha powder, sifted (for topping)

Instructions

1. Whisk the tangzhong ingredients (25g flour, 100g water, 0.5g salt) in a small saucepan over medium heat until thickened into a paste, then cool.
2. Combine all dough ingredients except butter and tangzhong in a mixer; knead on low for 5 minutes.
3. Add the cooled tangzhong in 3 parts, kneading on low, then continue for 2 minutes.
4. Add butter and knead on low for 2 minutes, then increase to medium for 8 minutes until a windowpane forms.
5. Shape into a ball, cover, and proof for 60–80 minutes until 2.5x in size.
6. Mix topping: whisk 50g butter and 76g sugar until creamy; add 24g egg in 3 intervals; fold in dry topping ingredients. Chill until needed.
7. Divide proofed dough into 4 portions, rest for 15 minutes, then shape into logs.
8. Flatten chilled cookie dough into disks and trim edges to cover only the top half of the dough logs.
9. Place 2 logs per loaf tin, seam side down, and proof until 1cm above the tin rim.
10. Bake at 170°C for 25–27 minutes; tap the tin on the counter immediately after removing from the oven to prevent collapse.