Set all of the ingredients into the bread maker on the dry yeast+bread dough course up to the first rising, and let sit as-is for 20 minutes to rise upon finishing.
Take it out once it has doubled in size, lightly punch it, divide into 6 equal portions and roll it up, then bench it for 15 minutes. Thoroughly press out the gas this time and then roll it back up again.
Place the re-rolled dough into the pan, lightly spray the dough, place into a large plastic bag, and let rise for the second time until it doubles in size. (Until it reaches about 80% the size of the pan).
Once it has reached 70% of the size of the pan, preheat the oven to 190°C. After the dough has finished reaching 80% of the pan size, reduce the oven temperature to 180°C and bake for 15~18 minutes.
Drop it from a height of about 15cm several times before removing it from the mold to keep the cake from collapsing.
This is the best if you eat it freshly baked It's a sweet dough, so feel free to enjoy it without adding anything.
It seems to be good to bake it for 12-13 minutes if you are making rolls. (The ones in the photo were baked for 15 minutes).
Story Behind this Recipe
This bread is rich with the scent of the tea and milk, so I made it to send as a gift.
You can adjust the amount of tea leaves to suit your tastes, but they will soak up the moisture, so increase the amount of milk as needed if you do. If you want to bake it to a nice golden brown color all over, then it will take about 16~18 minutes (they were baked for 15 minutes in the photo).