Matcha Apricot Bread Wrapped In Chinese Pastry Dough

Chinese Pastry	Dough
240 g German #405 flour 1/2 tsp Baking powder 1/2 tsp Salt 120 g Butter, unsalted 100 g Water	a: 250 g German #1050 flour 8 g Matcha green tea powder 1 g Salt 4 g Instant dry yeast b: 30 g Egg 100 ml Warm milk 1 tbsp Sweetened condensed milk angiesrecipes 60 g Tangzhong Starter-Water Roux Starter via Starch Gelatinization c: 25 g Unsalted butter 80 g Chopped almond 50 g Preserved apricot, chopped

1. Sift the flour in a mixing bowl, add in baking powder and salt and stir together. Add in butter and water and mix until soft and smooth. Cover with a plastic wrap and allow to rest for 30 minutes.
   
2. In a mixing bowl, stir ingredients A and B for the dough at slow speed for 1 minute. Increase the speed and continue to mix until a rough dough forms, about 3 minutes. Stir in butter until the dough has become smooth and elastic. Add in almond and apricot. Mix at slow speed until well-combined.
   
   
3. Place the dough in a lightly oiled container and cover closely with plastic wrap. Allow the dough to proof till doubled. Remove and divide the dough into 3 equal portions and allow them to rest for 10 minutes. Cut the pastry dough into 3 equal portions too.
   
4. Flatten each pastry dough lightly with your hand. Round each dough and place them in the center of each pastry dough. Seal the dough by pinching all sides together to make a neat package of each. Arrange the rolls, pinched side down, on a baking sheet. Cover and let rise for 1 hour. Slash the loaves diagonally 2 or 3 times with a razor blade, deep enough to see the matcha dough. Bake in the preheated 175C/350F oven for 30 minutes.