InstructionsReset

1. 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. 2.
   Add butter and mix for another 5 minutes
3. 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. 4.
   Shape into a ball and leave him for 30 minutes using a tea towel.
5. 5.
   Separate dough into 8 equal pieces each weighing 95 g
6. 6.
   Roll pieces of dough into balls with smooth tops. Use the video for a demonstration
7. 7.
   Place rolled cookie dough mixture (see below) over the top of each dough ball
8. 8.
   Roll in granulated sugar and cut a crisscross pattern into the cookie dough
9. 9.
   Rest the dough for 20-25 minutes until nearly doubling in size
10. 10.
    Bake at 180 °C for 15-18 minutes until golden brown
11. 11.

    Cookie top:

    Combine dry ingredients into a bowl and whisk to combine
12. 12.
    In a separate bowl add sugar and butter to a bowl and whisk together for 1 minute
13. 13.
    Add egg and vanilla and mix for a further minute
14. 14.
    Combine dry and wet ingredients and mix together (do not mix for too long)
15. 15.
    Refrigerate for 10 minutes
16. 16.
    Roll out into sheets 2 cm thick
17. 17.
    Cut into 8 equal pieces ready to go over the previously made dough
18. 18.

    Matcha ice cream:

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