Matcha Brioche Bread
1.
Freeze and flatten the fermented Briou dough.
2.
Squeeze the matcha klimt filling on the surface.
3.
Fold the dough in half.
4.
Cut into 6 points.
5.
Ferment for 50 minutes at a temperature of 28°C and a humidity of 75%.
6.
After fermentation, the surface is brushed with egg liquid.
7.
Heat the oven at 200°C, and bake at 180°C for 15 minutes.