Cloudy
In green pumpkin bakery, bread of green becomes so common that you start to meditate on their various last names. Matcha _________, or matcha ______. You become more acute to how each bread looks like, probably due to their different needs and eating purposes.
Like this one, it is called matcha dainagon. A muscular, robust term in comparison to the minute matcha anpan. Probably a dragon roll or something, in the likes of sushi, where some can be called dynamite or an avocado roll. Its ridge and curved formation lending to a gorgeous geography of tall and short breads.
Where there are also matcha anpan and matcha toasts; the last name invoking cultural inspection, on how each bread was made and came about. Together with the matcha dainagon, forming the whole collection. But oh no, it is gathered wrongly, on the term dainagon. Dainagon is no rendition of a dragon's roll (or the distorted way of saying it), it is actually a brand of adzuki beans that is larger than the normal, referring to the ingredient inside!
Matcha Dainagon (SGD 6.00)
So there are actually differently sized and mold breads, just that this halo shaped bread is made with dainagon red beans, a tweak besides being matcha bread. Them gleaming fiercely at the green crevices.
Cut the ring to make it less stiff, and it gladly eases into little cubes of bread, reminding you of a bagel. Having all the good points of a bagel, it is as springy and dense, retaining a good shape, but also softer and more manageable than a bagel. The crumb is very lightly flavoured, because besides the sweet, slightly caramelized crust, you can taste the big boiled dainagon red beans.
P.S. In a big halo shape braided like this, they are almost reminiscent of a six-pack dinner roll; ready for tearing, fuse-bread because the container, compartment of the bread are all made of the same {bread}. With matcha powder added to this one, it is like painting the pottery, whereby the bread and the container are enhanced a green.
