Matcha Shokupan (Japanese Milk Bread)

Make the tangzhong:

1. Combine milk, water, flour and matcha together in a small saucepan.
2. Stir with a spatula or whisk over medium-low heat, until it becomes a thick paste. (Beware, it will thicken up quickly).
3. Remove from the heat and transfer the tangzhong to a stand mixer bowl to cool.

Make the dough:

1. To the stand mixer bowl fitted with a dough hook, add in the flour, salt and egg.
2. In a small bowl, combine warmed milk, sugar and yeast. Stir to activate the yeast and set aside for a few minutes.
3. Once bubbly, add the yeast mixture into the stand mixer bowl.
4. Turn on the mixer and knead until the dough comes together. It may appear dry at first, but it will come together. Conversely, if your dough is sticky, it may be because of how large your egg is -- add a little more flour until it doesn't feel too sticky.
5. Once the dough is smooth, add in the butter in small pieces while the mixer is running.
6. Wait until each piece is fully incorporated into the dough before adding the next piece.
7. Continue kneading until the dough is smooth and elastic, about 15 minutes in the mixer.
8. Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.
9. Deflate the dough and divide into 3 equal portions.
10. Flatten out and roll each piece of dough with a rolling pin into a rectangular shape about 3" wide and 6-7" long.
11. Coil the dough up like a snail and pinch the seams closed.
12. Flatten it out again with a rolling pin and roll it out the other way, (about 2.5" wide and 6-7" long).
13. Repeat by coiling up the dough again and pinching the seams closed.
14. Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.
15. Slide the lid on the loaf pan on and place in a warm location to rise again.
16. Preheat the oven to 350°F/177°C.
17. Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.
18. Let the milk bread cool completely before slicing.