녹차 마블 큐브 식빵

Ingredients

• 300 g Bread Flour (high-protein bread flour, sifted)
• 20 g Granulated Sugar
• 4 g Fine Sea Salt
• 6 g Instant Yeast (active dry yeast can be used, but proof first)
• 220 g Whole Milk (warm to 35°C (95°F))
• 30 g Unsalted Butter (softened at room temperature)
• 10 g Matcha Powder (culinary grade, bright green)
• 15 ml Water (room temperature)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl add the bread flour. Make three small wells in the flour and place the sugar, salt, and instant yeast in separate wells, keeping them apart.

   Time: PT5M

2. Add Warm Milk and Form Rough Dough

   Pour the warm milk (35°C / 95°F) into the center well and stir with a spatula until a shaggy dough forms.

   Time: PT5M

   Temperature: 35°C

3. Knead the Dough

   Knead the dough by hand or with a stand mixer for 15–20 minutes until it begins to come together.

   Time: PT20M

4. Incorporate Butter

   Add the softened butter to the dough and continue kneading for another 10 minutes until the dough is smooth, elastic, and the butter is fully incorporated.

   Time: PT10M

5. Prepare Matcha Mixture

   In a small bowl, whisk together the matcha powder and 15 ml of water until a smooth paste forms.

   Time: PT5M

6. Divide and Color Dough

   Divide the dough in half. Take one half and knead the matcha paste into it until the dough is uniformly green.

   Time: PT10M

7. First Proof

   Place the plain dough and the matcha‑colored dough in separate lightly oiled bowls, cover, and let them proof for 1 hour at 28°C (82°F) or until doubled in size.

   Time: PT1H

   Temperature: 28°C

8. Rest After Proof

   Gently press each dough to release excess gas, then let them rest uncovered for 15 minutes at room temperature.

   Time: PT15M

9. Shape the Swirl

   On a lightly floured surface, roll the plain dough into a rectangle, then roll the matcha dough into a rectangle of the same size. Stack the matcha rectangle on top of the plain one, then roll tightly into a log. Pinch the seam to seal.

   Time: PT15M

10. Second Proof

    Place the rolled log into the prepared loaf pan, cover, and proof for 40–50 minutes at 29°C (85°F) until the dough reaches about 90% of the pan’s height.

    Time: PT45M

    Temperature: 29°C

11. Bake

    Bake in a pre‑heated oven at 180°C (350°F) for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

    Time: PT30M

    Temperature: 180°C

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

35 g

Fat

4 g

Fiber

2 g