A. Dough

1. Mix dough L3M3↓L3M3
2. Dough temperature: 22°C
3. Rest for 30 minutes.
4. Chill at 0°C overnight.
5. Lamination: 4 x four-fold turns
6. Chill at 0°C for 30 minutes.
7. For cross-lamination, place the green dough on top and roll to a thickness of 20mm. Cut into thin 5mm strips and attach them to the top of the dough block.
8. Chill at 0°C for 30 minutes.
9. Shaping:
   Thickness: 7mm
   Dimensions: 220mm x 50mm, approximately 80~85gr. Fold in half and wrap around a size 5 round mold. Place inside a round mold with a diameter of 10.
10. Second proof: 30°C/60~65RH for 45 minutes.
11. Assemble and press the brownie into the center of the dough.
12. Bake at 200°C/190°C for 15 minutes.

B. Matcha Brownie

1. Melt (1) together and stir well.
2. Combine (2), stir until the powder has fully dissolved, then add to Step 1.
3. Beat (3) at medium speed for 4~5 minutes until light and airy.
4. Divide the flour into 2 portions, add each to the mixture and mix well.
5. Divide the matcha chocolate mixture from Step 1 into three portions, add them to the batter one at a time and mix well. Pour 880gr of batter into a 30cm x 30cm x 5cm pan. Bake at 180°C/180°C for 15~20 minutes. Leave to cool, then cut with a 5Ø round cutter and set aside.

C. Finishing

1. Pipe the matcha filling onto the brownie.
2. Add the red bean topping.
3. Decorate and brush with sugar glaze for a glossy finish.