[Ingredient]
300g bread flour
30g caster sugar
1/4tsp salt
1 1/4tsp (5g) instant yeast
180g water
20g unsalted butter
1/2tsp matcha powder
1/2tsp cocoa powder
[Steps]
Place water, sugar, salt, bread flour in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast.
Select the Dough function of the bread machine and press start.
After about 8mins of kneading, add in the 20g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
Remove dough from the bread pan. Divide dough into 3 portions (about 170-180g per portion).
On a lightly floured surface, take one dough and knead in the cocoa powder. Repeat the same with the second dough with the green tea powder. Place the doughs in 3 separate bowls, cover with cling wrap and let them rise till double in volume, about 60mins.
Remove doughs and give a few light kneading for each dough. Press out the trapped air as your knead. Shape into balls and cover with cling wrap, let the dough rest for 10mins.
For each dough, flatten and roll out into a oval shape about the size of 30cm by 15cm. Roll up, lengthwise, swiss roll style to form a long rope.
Plait the three long doughs. (It is not necessary to plait very tightly). Pinch and seal the ends tightly. Place the plaited dough into a pullman tin* (well greased). Tuck the ends down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.
Bake at preheated oven at 180-190 degC for about 30mins.
Remove from oven and unmold immediately.
Adapted from Happy Home Baking