Mix together in a bowl:
270g Bread Flour
30g Cake Flour
15g Milk Powder
40g Sugar
4g Salt
10g Green Tea Powder
Then add and mix:
5g Instant Yeast
Create a hole in the middle and then add in
25g Beaten Egg (Half) then
150ml Whole Milk then
75ml Whipping Cream
*save the other half egg for egg wash
Use a mixer with the dough hook attachment and knead into a lumpy dough on low speed.
Remove dough from hook. Cover with a cling wrap and set aside for 20 mins
Continue kneading for another 15-20 mins on Medium speed. Check the dough by stretching a small section. If it breaks easily, continue kneading for another 5-7 mins. Test it again.
Slam the dough on the counter about 10 times. Dough should not be sticky.
Spray a bowl with oil and place the dough in the bowl. Turn the dough so it is coated on both sides. Place the bowl in a warm place (cooled oven with a cup of boiling water next to it) for 60 mins.
Use a finger to poke a hole in the middle of the dough to release the gas. Hand knead the dough.
Weigh the dough, and divide into equal portions. Tuck and shape them into a ball.
Flatten into a long rectangle, and roll the dough into a log. Repeat.
Place into loaf pan. Cover loaf pan with cling wrap. Place loaf pan into cooled oven with a cup of hot water for another 60 mins.
Prepare Eggwash by adding 1tbsp whole milk to the remaining egg. Lightly brush egg wash on loaf.
Bake in pre-heated oven 170degC / 340degF for 30-40 mins. Rotate the pan half way through. Cover the top with a foil if top is browning too quickly.
Remove from oven and immediately brush whipping cream.
Let it cool on wire rack, then slice it.
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