Springy Shiratama Checked Bread

• 220 grams Bread (strong) flour
• 40 grams Cake flour
• 40 grams Shiratamako
• 30 grams Granulated sugar
• 4 grams Instant dry yeast
• 3 grams Salt
• 25 grams Butter
• 50 grams Milk
• 150 grams Water (combined with 1 egg)
• 7 grams Matcha

1. Add all of the ingredients aside from the green tea to the bread maker, and only proceed with the kneading (about 20 minutes).
2. Take it out of the bread maker and divide into two equal portions, roll up half if it and place into a bowl, then cover it with plastic wrap.
3. Return the rest of the dough to the bread maker along with the matcha and knead for about 5 minutes.
4. Take it out once the matcha is well-incorporated, transfer into a bowl, and cover with plastic wrap.
5. Proof (to 1.5-2 times the original size)
6. Deflate the dough after proving, divide each dough up into 8 equal portions, and let rest for 15 minutes.
7. Roll the dough back up, line them up alternating colors, and proof.
8. Mist the surface of the dough to keep it from drying out.
9. Preheat the oven to 170C.
10. Place into the heated oven once done proving.
11. Bake at 180C for 10 minutes, lower the temperature to 160C, and bake for about an additional 8 minutes.
12. These are springy and fluffy.
13. They're done.

bread, flour, shiratamako, sugar, yeast, salt, butter, milk, water, matcha

Taken from cookpad.com/us/recipes/148849-springy-shiratama-checked-bread (may not work)