Made Matcha Cream Cocoa Bread Today 😋

Today I used the matcha jam I made yesterday for the bread filling. The bread texture is like a dinner roll (if I remember correctly), with a faint bitterness from the matcha. It's not too sweet overall, perfect for those who don't like overly sweet things and love matcha. 📜 Ingredients Milk: 150ml Sugar: 40g Yeast: 3g Egg: 1 High-gluten flour: 250g Cocoa powder: 14g Cranberries: 40g 📖 Instructions 1. First, mix the first four ingredients evenly until there are no lumps. Then add the last three ingredients and mix until no dry flour remains. Cover with plastic wrap and let it ferment for 30 minutes. 2. When the time is up, take it out. Wet your hands slightly and stretch and fold the dough from the outer edge towards the center. Cover with plastic wrap again and let it ferment until it doubles to 1.5 times its size. 3. First, sprinkle some dry flour on the kneading mat. Then, take out the dough and sprinkle some dry flour on top. Roll it out slightly with a rolling pin and divide it into six portions. After dividing, roll each dough portion into an oblong shape, fold both sides inward, and then roll it up from the bottom. 4. Preheat the oven to 160°C for 10 minutes. Place the shaped dough on a baking sheet lined with parchment paper and bake at the same temperature for 20 minutes. Once the time is up, you can enjoy! 📌 Notes: • If using an air fryer, set it to 150°C for 20 minutes, then flip and bake for another 10 minutes. • If the second proof isn't rising well, you can place it in a preheated oven (or air fryer) at around 35-40°C for proofing, or proof it over warm water at around 35-40°C.