Matcha Azuki Swirl Bread
adapted from Good Cooking Ideas 

300g Bread flour 300g
190ml Fresh Milk
30g Sugar
1/2 tsp Salt
1 tsp (4g) Instant Yeast
25g Butter 25g

Whipping cream 25g (replaced with water)
2 tsp  (8g) Matcha Powder
200g Fine Red Bean Paste

To make bread:

Place bread flour into a mixing bowl. Add sugar, salt, yeast and mix well. Pour 190ml milk and mix with dough hook at low speed until dough forms. Add in softened butter. Mix on low speed until incorporated, then switch to medium high speed and knead until the dough is smooth. Knead for about 1 minute or until windowpane test is passed. 

Divide dough into 2 portions. Take one piece of dough and fold into a ball. Cover and allow to rise for 60 minutes until doubled. 

To make matcha bread:

Add matcha powder and whipping cream (or warm water) and mix well until dissolved well. Add this mixture inside the other half of the dough ball. Mix well by folding the dough. Cover and allow to rise for 60 minutes until doubled. 

To assemble:

Butter inside of a 8 inch chiffon cake baking pan.  Pre-heat oven to 345°F/173°C.

Roll out each ball into 1/8 inch thick rectangular shape. Spread red bean paste on one piece of the dough evenly. Cover with the second dough. Pinch and seal the edges together. Press to remove air. On the long side of the rectangular, cut vertically into 1/2 inch stripes, leaving around 2-inch margin at the bottom part of the rectangular dough. Twist the strips clockwise one by one. Roll the dough from the uncut surface to the other side. Place the bread into the baking pan by rolling around the chiffon cake ring hole.  Cover and rest for 40 minutes until double in size. Bake in a 173°C oven for 20-22 minutes. Take out and set aside to cool. Enjoy!