InstructionsReset

1. Bread:

   Add flour, sugar, yeast, salt, egg and water to a bowl and mix for approximately 8 minutes until the dough has started to come together
2. Add butter and mix for another 5 minutes
3. Knead together until you develop a windowpane effect (enough gluten has developed) and you can see the light coming through when dough stretched thin.
4. Shape into a ball and leave him for 30 minutes using a tea towel.
5. Separate dough into 8 equal pieces each weighing 95 g
6. Roll pieces of dough into balls with smooth tops. Use the video for a demonstration
7. Place rolled cookie dough mixture (see below) over the top of each dough ball
8. Roll in granulated sugar and cut a crisscross pattern into the cookie dough
9. Rest the dough for 20-25 minutes until nearly doubling in size
10. Bake at 180 °C for 15-18 minutes until golden brown

11. Cookie top:

    Combine dry ingredients into a bowl and whisk to combine
12. In a separate bowl add sugar and butter to a bowl and whisk together for 1 minute
13. Add egg and vanilla and mix for a further minute
14. Combine dry and wet ingredients and mix together (do not mix for too long)
15. Refrigerate for 10 minutes
16. Roll out into sheets 2 cm thick
17. Cut into 8 equal pieces ready to go over the previously made dough

18. Matcha ice cream:

    To a saucepan add cream, milk, and vanilla and heat over low until reaching a temperature of 55 °C
19. As the mixture is heating add eggs and sugar to a bowl and whisk well
20. Pour overheated cream mixture while constantly stirring
21. Add matcha powder
22. Heat over low until the ice cream mixture reaches 70 °C
23. Let cool to room temperature before adding to ice cream machine