For the tangzhong
120ml whole milk
For the dough
320g strong white flour
120ml whole milk
10g fresh yeast
50g unsalted butter, softened
For the glaze
1 egg, beaten
Food tip: The Tangzhong technique makes the loaf of bread lighter, with a more tender crumb and a longer shelf life.
Appliance tip: Prove the dough inside the Miele Oven, selecting a temperature of 30°C.
For the tangzhong, mix the milk and flour in a small saucepan and whisk over a low medium heat until it forms a thick paste with no lumps. Allow to cool completely.
For the dough, combine together the flour, milk, egg, yeast and cooled tangzhong in the bowl of a food mixer and knead on a low speed for 1 minute until just combined. Cover the bowl with a tea towel and rest for 10 minutes.
Add the salt and sugar and knead on a medium speed for another 3 minutes. Start adding the butter a little at a time until fully incorporated and the dough looks smooth and elastic. Divide the dough in two pieces, place one half in a bowl and cover with cling film and return the second one to the food mixer.
Add the matcha powder to the food mixer and knead on a low speed for 2 minutes or until fully distributed. Transfer into another bowl, cover with cling film and allow to prove alongside the other dough until it doubles up in volume.
Knock the dough down and divide each into four equal portions (you should end up with 4 green and 4 plain pieces), shape into a round and let rest for 15 minutes.
Gently dust your worktop and using a rolling pin, roll out a portion of each dough to an oval shape. Place one on top of the other and roll gently to stick together. Take one third of the dough and fold over the middle, take the other end and repeat. Gently roll the dough up and leave to one side. Repeat with the remaining dough.
Grease a large loaf tin and place the dough inside, cover with a tea towel and allow to prove again. When ready, brush the top with the beaten egg and sprinkle some sesame seeds.