Matcha Lava Shokupan(Japanese Milk Bread)

Matcha Lava Sauce

Step 1

Put all of Filling 1 into a pot and cook on medium high heat until condense milk consistency.

Step 2

Heat up milk (Filling 2) in a separate pot until it starts to boil and kill the heat. (Alt: Microwaving it works)

Step 3

Sieve the matcha powder, and combine with sugar

Step 4

Pour the warm milk in, and whisk until there is no clumps

left.

Step 5

Combine with Filling 1 mixture and cook until it thickens.

Step 6

Put into piping bag and into the fridge.

Mixing (Matcha Dough)

Step 1

Combine the flour, sugar, salt, yeast and matcha powder together and whisk to combine. (This is done so the matcha powder "dilute" with the flour, so it doesn't clump when combining with the wet ingredients.)

Step 2

Add milk, heavy cream, condensed milk to the mixer, followed by the mixed dry ingredients.

Step 3

Mix on low for 7-8 minutes, then switch to high speed for 10-12 minutes, till smooth.

Step 4

Add butter, and mix on low for 4-5 minutes.

Step 5

Then switch to high speed for 4-5 more minutes until super smooth.

Step 6

Proof for 30 minutes.

Step 7

Divide into 4 equal pieces (~115g) and shape into a ball. Rest for 10 minutes.

Step 8

Roll flat, then roll it up side ways. Rest for 10 minutes.

Step 9

Roll flat again.

Step 10

Roll and place in 7.5x7.5x7.5cm Shokupan Tin.

Step 11

Proof till 1cm beneath the top, slide in the tin cover.

Step 12

Bake at 170°C/340°F with fan for 20 minutes.

Step 13

Remove from tin and let cool. (Minimum 1 hour)

Step 14

Make a hole on the top of the bread, and fill it up with the filling. (Remember to take the filling out from the fridge in advance!)