Matcha Swirl Hokkaido Milk Bread

Matcha Swirl/Marble Hokkaido Bread Recipe
A fluffy and delicious bread recipe, I hope you enjoy! This is for 2 loaves - so if you only want to bake 1 loaf, just cut the ingredients in half

Prepare the Tangzhong First:
40g bread flour 
200g water or milk

1. On low heat, combine bread flour and water until mixture is thick like pudding texture.
2. Set aside and let cool at room temp for 1-2 hours

Dough Mixture:
Dry mix:
600g bread flour
60g sugar (more or less depending on your sweet tooth)
10g salt 
10g instant dry yeast 
**15g of matcha (add last see step #6 below)**

Wet mix:
260g milk
1 room temperature egg
1 teaspoon of vanilla extract
Tangzhong (prepared first)
50g unsalted butter at room temperature or soften

Egg wash:
1 egg

1. Using a stand mixer, add all dry ingredients first and mix well with dough hook on low speed
2. Add milk, vanilla extract, and Tangzhong. Knead on low to medium speed for 2-3 mins.
3. Add room temp. butter and knead for another 5 mins at medium speed.
4. Poke the dough and if it springs back right away, then it is ready. If not, knead for another 2-3 mins, then check again.
5. Divide the dough in half, it will be sticky so use gloves or oil your hands. Set aside a half in a bowl and cover in a warm, draft free place for 1 hour (or double in size).
6. Add matcha to the remaining dough and mix on low speed for 1 min, then knead again at medium speed for another 3-4 mins. Remove dough and set aside in another bowl. Cover in a warm, draft free place for 1 hour.
7. Roll each dough into a log and cut each log into 6 pieces (does not have to be exactly even but if you want perfection, you can weigh each piece)
8. Take one plain and one matcha dough, and roll each dough into a log. Then twist the two logs together and shape it into a ball.
9. Repeat last step until you get 6 mixed dough balls. Cover and set aside for 20-30 mins for dough to rise.
10. Using a rolling pin, roll out each dough until it becomes flat oval shape. Fold one side (round edge) into the middle and pinch it into the dough. Then fold the other side into the dough and pinch together the two sides.
11. Flip it 90 degrees to fold the remaining 2 sides and shape dough into a rectangular cylinder (I called it rectangle in the video)
12. Place 3 pieces in each bread pan, cover and let it rise again for another 15-20 mins. Colder weather may require 30-45 mins. Dough should rise to double the size.
13. Preheat oven at 355F about 30 mins prior to baking.
14. Brush egg wash on top of dough and bake for 25 minutes.
15. Remove the bread from the oven and let it cool before cutting. Enjoy!

Recipe inspired by Umi's Baking and Ocha & Co.