Embark on a culinary journey with this Matcha Bread, a unique fusion of classic bread-making and the delicate taste of matcha. This recipe features a soft, fluffy dough infused with the earthy, aromatic flavors of matcha, paired with a creamy matcha soufflé filling for an added layer of richness and depth.
Why You’ll Love This:
- Distinctive Matcha Flavor: The matcha in both the dough and the filling provides a unique taste that’s both refreshing and comforting.
- Delicate Soufflé Filling: The matcha soufflé filling adds a creamy and luxurious texture to each bite.
- Versatile Enjoyment: Enjoy these as a special breakfast treat, a delightful snack, or even as an accompaniment to a tea ceremony.
Perfect Occasion: Matcha Bread is perfect for gatherings where you want to offer something unique, for matcha lovers, or when you’re looking to add a twist to your baking repertoire. It’s also great for those who enjoy experimenting with flavors and bread-making techniques.
Decoration Tips:
- Top with Sesame Seeds: A sprinkle of sesame seeds on top adds a nutty flavor and a decorative touch.
- Dust with Matcha Powder: For an enhanced matcha flavor and visual appeal, lightly dust the baked bread with matcha powder.
- Serve with Tea: Pair this bread with a cup of green tea or matcha latte for a harmonious taste experience.
Dough:
- High-Gluten Flour: 800g
- Low-Gluten Flour: 200g
- Yeast: 10g
- Matcha Powder: 15g
- Pure Milk: 150g
- Water: 390ml
- Butter: 20g
- Salt: 12g
Matcha Soufflé Filling:
- Room Temperature Butter: 100g
- Powdered Sugar: 80g
- Egg Liquid: 50g
- Milk Powder: 140g
- Matcha Powder: 12g
Method:
- Mix high-gluten flour, low-gluten flour, yeast, and matcha powder. Add milk and water; knead for 10 minutes.
- Incorporate butter and salt; knead for an additional 3 minutes.
- Let the dough rest for 45 minutes.
- Prepare the matcha soufflé filling by stirring together butter, powdered sugar, egg liquid, milk powder, and matcha powder.
- Divide the dough into 100g pieces, roll into balls, and refrigerate for 1 hour.
- Fill each dough ball with 20g of soufflé filling and roll up.
- Let the filled dough ferment at room temperature for 30 minutes, then refrigerate again for 30 minutes.
- Prepare an alkaline water bath by mixing 2L of water with 15g of baking soda. Soak each dough piece for 20 seconds.
- Sprinkle sesame seeds on top of each dough piece.
- Bake at 200°C, then reduce to 170°C for 12 minutes (adjust the temperature and time according to your oven).
Enjoy your Matcha Bread, a delightful treat that beautifully combines the art of bread-making with the subtle, refined flavors of matcha, creating a unique and flavorful experience!
