-
1
Place the ingredients marked into a heatproof dish and whisk them together.
-
2
Add in the ingredients marked , and mix well.
-
3
Cover the container with plastic wrap and microwave at 500w for 2.5 minutes.
-
4
Remove the dish and stir the mixture to distribute the heat, cover and microwave for an additional 2.5 minutes.
-
5
Remove and mix thoroughly.
-
6
Add in the ingredients marked and stir with a rubber spatula until the custard is smooth and glossy.
-
7
To remove the excess heat, you can now chill this in the refrigerator.
-
8
Put the ingredients marked into the pan of your baking machine, and add the yeast as you normally would for bread dough.
-
9
Let the dough cycle run through until the first rising has completed.
-
10
Add the butter to the mixing dough at the 7 minute mark.
-
11
Remove the dough from the bread machine, and use a bench scraper to divide it into 6 equal pieces.
-
12
Shape these into rounds, and cover with a damp tea towel.
-
13
Let the dough rest for 10 minutes.
-
14
Use your bench scraper to divide each ball into 3 parts.
-
15
I part to form the fingers, and 2 parts of equal size to form the palm.
-
16
Further divide the dough for the fingers into four pieces and roll into balls.
-
17
Sandwich the matcha custard cream between the two palm pieces and form them into a rounded triangle shape, as though you were making a rice ball.
-
18
Firmly stick the fingers onto the palm.
-
19
Cover the shaped paws with a damp tea towel and let the dough rise for a second time.
-
20
Brush the paws with an eggwash, and bake in an oven that has been preheated to 180C for about 20 minutes.
-
21
The paws are done.
-
22
Here I branded the paw with a paw.
-
23
The cross section will look like this.
