Ingredients
20 grams Strong bread flour
5 Cake flour
3 grams Sugar
1 dash Dried yeast
1 dash Salt
1 grams Skim milk powder
3 grams Egg
13 grams Lukewarm water
2 grams Butter
1 grams Matcha
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Mix all ingredients for the plain dough and knead for 10 minutes. To make the matcha dough, use the same ingredients as for the plain dough, with 1g of matcha, and also knead for 10 minutes. Let the doughs rise for 40 minutes. When done, reshape each of the doughs into nice, round balls and let rest for 10 minutes. Tear off a small amount of each of the doughs for the heads and set it aside. Roll out the rest of the doughs into pieces of about 35 cm long and 2 cm wide. Cut several circles in the doughs with something like a round cookie cutter. Fill the holes of the plain dough with the cut circles of matcha dough. Do the same with the circles of plain dough in the holes of the matcha dough. Roll the doughs into a ropes. Shape the tails to your preference. Roll up the remaining dough for the head. Make a slit for the mouth and stick it onto its body. Preheat oven at 200C. Let the dough rise a second time for 20 minutes. Stick on a raisin for the eye, and a thin piece of carrot for the tongue. Bake for 12 minutes. If it's too much trouble to cut holes, you could layer the two ropes of dough and twist for this pattern in the photo. Or you could just make plain snakes without patterns.