Custard powder - 37g
Green tea powder - 10 g
For Bread dough:
Bread flour - 255 g
Cake flour - 105 g
Milk powder - 14 g
Dry yeast - 7 g
Salt - 7 g
Sugar - 35 g
Condensed milk - 175 g
water 175 g
Butter - 35 g (soften to room temperature)
Egg - 1 (large)
Sweet cream butter - 160 g (set aside)
1. To make filling: Mix the 2 powders, add in milk 1 tbsp at a time. You are look for thick and cream texture, like crunchy peanut butter or wet sand.
2. To make dough: Place all dry ingredients in the mixing bowl. Using the hook attachment on medium speed start mixing all dry ingredients. Add in the condensed milk and water in 2 segments. Dough will be wet and sticky, make sure they are no left over powders on the bottom of the bowl. Increase the speed to medium-high, and add in the butter. Scrape the bowl. Keep mixing until the dough forms into a clean dough ball onto the hook. Remove the dough from hook, and use bread flour to form the dough into a smooth dough ball. Place the ball in a grease bowl to raise for about 60 minutes.
3. To assemble: Roll out the dough at least 2-3 times the size of the sweet cream butter. Place the butter in the center of the roll out dough, folds the 4 corners towards the center of the butter. Pitch together the fold in edges, you should have formed a square or rectangle at this time. Use the rolling pan and press to help flatten the dough and the butter in the center of the dough. Fold a third of the dough toward the center, repeat from the other side. Roll out the dough, repeat the tri-folding process 2 more times. Roll out the dough into a long rectangle, spread half of the filling in the center of the dough. Fold 1/3 of the dough towards the center and cover the filling. Spread the remaining filling on top of the dough that was just folded over. Fold over the other 3rd to cover the filling. Refrigerate the dough for about 30 minutes. Slice the dough into 3 inch strips, you should get about 8 stripes. Slice each strip into 3 sections, leaving about 1/2 inch on top not sliced. Bread the 3 sections as breading hair. Roll the breaded dough into a ball, uncut top should be the center of the ball. Place each breaded balls into a 4inch spring form pan. Bake at 375 degree F for 30 minutes.
I apologize if the recipe might read a bit weird. I learned this recipe in Chinese, and it was not very easily understandable in Chinese, so having to translate it was difficult. I've made this twice so far. It was equally tasty both times, but the 2nd time much much better looking than the 1st. The Breading and the rolling definitely takes practice. The bread taste the best on the 2nd day, where its crunch on the outside and soft and chewy on the inside. If not finish by 2nd day, this need to be refrigerated, and can be reheated nicely in the toaster oven. Enjoy baking!