Step 1 White Dough: Place all white dough ingredients in a mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Green Dough: Place all green dough ingredients in a mixing bowl, use paddle blend or kneading it to become a dough. The dough will be kneaded to produce a thin layer of dough.
Step 2 Wrap the 2 bowls with plastic wrap to perform the proofing and fermentation for about 60 minutes at 28°C room temperature. / Keep the skin of dough moisturized by spraying some water.
Step 3 After the being taken out, divide the white dough into 255g, while green dough divided into 260g, and make each to a round dough.
Step 4 Let both dough rest for 20 minutes.
Step 5 Roll out both dough into a rectangular shape as pic above, left 2cm of both dough to overlap, put 40g sweetened red bean in the middle of the dough, and put the dough into 450g (19.5cm x 10.3cm x 11.3cm) baking tins/bread loaf pan.
Step 6 Perform the final proofing and fermentation for about 60 minutes at a closed environment with temperature and humidity.
Step 7 Put the dough into a deck oven with upper heat at 150°C or lower heat at 220°C, bake for 15-25 minutes.
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