Ingredients
For the Bread:
– 250g Bread Flour
– 1 Egg
– 120g Fresh Milk
– 45g Sugar
– 4g Yeast Powder
– 50g Butter
– 5g Salt
For the Green Tea Custard Filling:
– 1 tbsp Matchazuki Green Tea Powder
– 50ml Hot Water
– 40g Sugar
– A pinch of Salt
– 120ml Fresh Milk
– 15g Filling Flour (cornstarch or custard powder)
– 20g Butter

Instructions
1. Prepare the Bread Dough:
– In a large mixing bowl, combine the bread flour and yeast, mixing well.
– Add the egg, sugar, salt, and fresh milk to the flour mixture. Stir until the dough begins to come together.
– Knead the dough by hand or with a stand mixer until all the flour is absorbed and the dough is smooth and elastic, which should take about 10-15 minutes.
– Gradually incorporate the butter into the dough, continuing to knead until the dough becomes smooth and can be stretched thin without tearing (a process known as the “windowpane test”). This should take another 10-15 minutes.
– Divide the dough into small portions, about 40g each. Shape them into round balls and place them onto a greased baking tray.
– Cover the dough with a clean kitchen towel and let it rise for 1.5 to 2 hours, or until the dough has doubled in size.
– Preheat the oven to 180°C (350°F). Bake the dough for 15-18 minutes or until the top is golden brown.
– Once baked, remove from the oven and brush the tops of the bread with melted butter for added flavor and sheen. Let the bread cool completely.
– Once cooled, carefully poke a small hole in the center of each bread roll, preparing them to be filled with the green tea custard.
2. Make the Green Tea Custard Filling:
– In a small pot, combine the hot water and Matchazuki Green Tea Powder, stirring until fully dissolved.
– Add the sugar and salt to the mixture, stirring until the sugar is dissolved, then set aside.
– In a separate bowl, mix the fresh milk with the filling flour (cornstarch or custard powder) until smooth.
– Pour the green tea mixture into a saucepan and bring it to a gentle boil over medium heat. Once it starts to thicken, gradually add the milk mixture, stirring constantly to avoid lumps.
– Continue to cook, stirring quickly, until the custard thickens to a consistency that leaves a whisk mark on the surface.
– Remove from the heat and stir in the butter until fully incorporated and smooth.
– Let the custard cool to room temperature. Once cooled, transfer the custard to a piping bag.
3. Assemble the Matcha Custard Bread:
– Carefully pipe the green tea custard into the holes of each bread roll, ensuring they are generously filled with the creamy custard.
– Serve immediately or refrigerate until ready to enjoy.