抹茶蜜红豆面包Matcha red bean bread

将全脂牛奶和全蛋液先倒入钢盆里，才加入高筋面粉、抹茶粉、细砂糖、海盐及即溶酵母，即可开始搅打面团。Mix full cream milk and egg sauce into mixing bowl, add in high protein flour, matcha powder ,castor sugar, seasalt and instant yeast, give stir to become dough.

待面团搅打到可以拉出较厚的薄膜时，加入无盐牛油，继续搅打成光滑的面团。Kneading dough until it allows gluten to form, add in unsalted butter, continue beat to become smooth dought.

取一小块面团检测，可拉出大片不易破的薄膜，即完成。Take some dough to check the elastic bread dough.

将面团滚圆放进盒子盖好，进行第一次发酵至2倍大，需要1个小时左右。Rolling the dough into ball shape, put into container and cover it, have a first rise for 1 hour untill the dough doubled in size.

取出面团放在工作台上用手轻按压排气，分割成4份，滚圆休面10分钟之后，开始整形。Spread some flour on the table, dust the dough with flour, press it gently to release the air. Divide the dough into 4 portions,roll up and rise for 10 minutes.

用擀面棒将面团擀开呈椭圆形，反面横着放，铺上馅料然后卷起呈条状，捏紧收口。Pin roll the dough into ovel size, sprinkle filling over and roll up.

以两条面团放进一个模具，进行最后发酵至2倍大，抹上全蛋液撒上黑白芝麻，以摄氏160℃上下火烘烤20分钟。Arrange the dough into toast mould for the 2nd rinse till doubled size. Rub with egg sauce and sprinkle with some black and white sesame, bake into oven @160℃ with top or bottom heat for 20 minutes.

出炉后在桌子上轻敲一下烤盘散热，取出面包放在网架上，待凉即可享用。Cool baked bread, then overturn pan and turn loaf out onto a cooling rack to finish cooling. Slice it and serve.