Matcha Swirl Killer Toast

Adapted from killer toast recipe , perfection with Thermomix in 7 days with some adjustments.

All kneading done by thermomix TM5

Note: – my loaf tin is nonstick so I didn’t bother to grease my tin as it normally slide out quite easily.

Ingredients:
1 egg (50g)
110g unsweetened soy milk + 1/2tbsp @kikkoman_tounyu
30g caster sugar
1/2tsp instant yeast
260g bread flour
3/4tsp matcha powder
Pinch of salt
35g vegan butter @earthbalance , cut into cubes

Steps:
1. Place egg, 110g of soy milk, sugar and yeast in the mixing bowl, mix 1min 30sec/speed3
2. Add flour and salt and knead for another 3 mins
3. Knead for another 2 mins while adding butter ,one cube at a time through the hole on the mixing bowl lid
4. Knead 2 mins
5. Take half of the dough out (weighed about 245g) and add in matcha powder and half tbsp soy milk to the remaining dough in mixing bowl.
6. Continue to Knead for 1 minute
7. transfer both dough to pastry mat , roughly knead a few times with hands , roll into two tight balls and cover to rest for 10 mins.
8. Flatten each dough with a rolling pin into a rectangular shape, lengthwise side as long as the length of loaf tin and roll as thin as possible to get rid of all bubbles. Stack the layer of matcha dough on top of the plain dough. Cut it into stripes lengthwise leaving 1-2cm on top uncut. And twist each stripe. Roll it up to a long log and place it into the loaf tin.
9. Let dough proof in the loaf tin till it reaches 80-90% of the tin height (around one hour). At the last 10-15 mins before , preheat oven to 170deg
10. Spray some water in the preheated oven and bake the loaf for 40mins. Tent the loaf when it’s brown (about 25-30minutes ) Remove loaf from tin and allow to cool on cooling rack before slicing.