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1
Mix the bread flour, brown sugar, salt, dry yeast, and matcha in a ball.
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2
Add water and knead until the dough comes together.
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3
This usually takes about 20 minutes.
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4
Cut the dough into 4 portions.
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5
Stretch the sliced side and close to shape into a ball.
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6
With the seam facing down, cover with plastic wrap to avoid drying and let rest for 10 minutes.
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7
Flip the dough so that the seam is now facing up.
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8
Stretch out to flatten.
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9
Roll it up from the corner and shape into a stick.
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10
Stick the two ends to form a ring.
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11
Cover the dough (with a dish, or anything of the sort).
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12
Let rest for 30 to 40 minutes.
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13
If it's during the wintertime, let it rest somewhere warm.
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14
Leave to rise until the dough has doubled in size.
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15
Dissolve the brown sugar in the hot water for kettle boiling.
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16
Adjust the heat to prevent the water from boiling.
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17
Boil both sides of the dough for 30 to 40 seconds each.
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18
At this point, preheat the oven to 230C.
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19
Pat dry the bottom side of the boiled dough (otherwise, it will burn).
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20
Align onto a baking tray lined with parchment paper.
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21
Bake in 230C preheated oven for 11 minutes.
