A refreshing summer bread recipe: Triple Matcha Lava Crust Bread!

First, prepare all the necessary ingredients. Pour all ingredients except butter and salt into a container.

After mixing slowly until a dough forms, switch to medium-high speed for kneading.

Knead until it can be stretched into a thick film.

Add softened butter and salt and mix until the butter is absorbed. Then switch to medium-high speed and knead the dough.

Knead until the dough can be stretched into a thin membrane, then let it rise.

While the dough is fermenting, prepare the matcha shortcrust pastry. Soften the butter and mix it with powdered sugar until smooth.

Pour in the whole egg mixture and stir well.

Pour in the cake flour, milk powder, and matcha powder and mix well (divide the shortcrust pastry into 9 equal portions).

Ferment the dough in a proofing box at 28 degrees Celsius until it doubles in size.

Divide the dough into 9 portions, deflate them, and round them.

Take a piece of puff pastry, wrap it in parchment paper, and roll it out.

Wrap the dough with puff pastry, coat the surface with a layer of granulated sugar (not in the recipe), and press out patterns with a scraper.

Repeat the same steps for all samples, placing them into the mold.

Place in a fermentation chamber and ferment at 36 degrees Celsius until doubled in size.

Place in a preheated oven and bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 18 minutes. Baking time and temperature may vary depending on your oven, so this is just a reference!

After baking, gently tap the mold to release the food, and let it cool before use!

Soften cream cheese, add powdered sugar, and beat until smooth.

Add matcha powder and whip until smooth.

Add the heavy cream in small amounts several times and whip until smooth and fluffy, then whip until the cream forms clear peaks.

Put the butter into a piping bag, and after the bread has cooled, poke a hole with chopsticks and pipe in an appropriate amount of butter!

Finish!