I went through my blog and realised majority of the past few posts were all reviews on brunch places, so I thought I'd break it up a little and share this great recipe for Matcha Hokkaido Milk toast. :)
You all know by now how much I adore theHokkaido Milk Toastrecipe which I've made many times before. This time aroundI wanted to combine both of my two favourite things: Hokkaido milk toast + green tea, so I incorporated matcha and boy, the result was AMAZING!!
The kitchen smelt so so good when I took the bread fresh out of the oven. The bread not only smelt great, its texture was also to-die-for.
Whole Wheat Hokkaido Milk Bread
It was soft, milky and fluffy!! I was so so happy, I cut myself a thick slice, and enjoyed it plain on its own, with a cuppa homemade green tea latte, whilst beaming from ear to ear.
Bread-making to me, is very satisfying. Sure it is arduous, and yes there are a lot of steps and waiting period, but I can assure you it is all worthwhile in the end.
The Boyfriend came back from work and had 3 slices of bread, even after a heavy dinner and gave me the big thumbs up! I can't explain exactly how I felt, but it was a happy moment. :)
Matcha & Milk Tangzhong Bread Recipe
I am crediting the great texture of the bread to the use of tangzhong (water roux) method. I've used the tangzhong method numerous times and it always, always yields a good loaf of bread.
In terms of the matcha strength, it could definitely be a little more distinctive. I used 15 grams of matcha powder and loved that there was a delicate, but not overly subtle green tea flavour. However, as I like my matcha strong, I will try 20 grams of matcha powder next time.
Kindly also note that the original recipe calls for bread flour, but as I ran out of bread flour, I improvised and used Lillian's recipe where she has substituted bread for plain flour instead.
How To Bake Checkered Matcha Milk Bread
To my surprise though, I did find the bread this round using plain flour to be a little softer than usual. I guess I won't bother going out of my way to get bread flour next time.
There's so much you can do with this Hokkaido Milk toast recipe! I made a milk and chocolate version as well, just by substituting the matcha with either milk powder or cocoa powder.
Good luck, and let me know if you've got any questions!! Whilst I ain't no bread expert, I will try to help you as best as I can. :)
Vegan Japanese Hokkaido Milk Bread
UPDATE: I have since remade the bread many times with 20g of matcha powder and it was the perfect strength for me! The matcha flavour really stood out; it was strong and full-bodied with a lingering sweet aftertaste. So if you're like me and you love your matcha strong, then 20g is the right amount to go with. Otherwise if you prefer a more subtle flavour, go with 15g. :)This swirl Matcha Milk Bread is so light, soft, and fluffy! Pull-apart milk bread swirled with beautiful green tea matcha colors and flavor!
I discovered Hokkaido milk bread (or Shokupan) a few years back in Japan and was immediately impressed by how soft and fluffy this pull-apart bread is! I've never come across bread that is lighter and fluffier than milk bread. While I've been trying to perfect a recipe for homemade milk bread (this Hokkaido Milk Loaf), I also wanted to incorporate matcha into it.
This matcha milk bread is not only flavorful and soft like regular milk bread, but also has a beautiful green swirl that can only be made using this popular Japanese ingredient - matcha green tea powder!
Marbled Matcha Milk Bread Recipe
The recipe for this Matcha Swirl Hokkaido Loaf is made using the Tangzhong method, making this bread super soft! Making matcha milk bread at home is not complicated at all. All you need is a few basic pantry ingredients, good quality matcha powder, and a few hours of your time (to allow for proofing). This bread is amazing on it's own, or served warm with a knob of butter at any time of day!
Tangzhong, which is also known as water roux, is a type of paste made using flour, water, and milk. These ingredients are mixed into a paste and cooked for a few minutes and then combined with other bread ingredients during the bread-making process.
Tangzhong paste is a very important step when making Japanese milk bread. It's what makes this Matcha Shokupan soft, airy, and light.
Heart Shaped Milk Buns/bread With Matcha Milk Filling
Flour - Bread flour works best. I highly suggest weighing your ingredients using digital kitchen scales for accuracy. Depending on altitude and humidity levels, you may need to add more flour to achieve the right consistency. You will also need a little extra flour for dusting the surface when rolling the dough.
Yeast - This is what makes the bread rise during the proofing process. I always use instant dry yeast, which does not need to be proofed and can be added directly to the dry ingredients. You can also use active dry yeast, but make sure to proof this in some of the water (which needs to be lukewarm) for 5-10 minutes before using.
Matcha - Use premium, high-quality matcha powder. It doesn't need to be the most expensive matcha out there, but avoid using culinary-grade matcha as this tends to lose its color and brown once baked.
Midori Matcha Supercolor Swirl Japanese Milk Bread
To make Tangzhong, place milk, water, and flour in a small saucepan on medium heat. You need to whisk continuously, until a paste is formed, to avoid the formation of any lumps.
Heat for 1-2 minutes, or until a thick slurry forms. Transfer Tangzhong to a glass bowl and cool to room temperature before using.
You can make Tangzhong up to one day ahead, cover with cling film, and chill overnight. Bring out to room temperature before using.
The Bake A Nista: Matcha Hokkaido Milk Bread
Once the Tangzhong has cooled down to room temperature, sift flour, yeast, sugar and salt into a large mixing bowl of a stand mixer fitted with the bread hook attachment.
Make a well in the center and add the Tangzhong, milk, and egg. Star mixing on medium speed, until ingredients are combined. Scrape any ingredients from the side of the bowl using a spatula.
With the mixer still on, add cubed softened butter gradually to the dough. Continue kneading on medium speed until dough is smooth and pulls from the side of the bowl. This will take around 7 to 10 minutes.
Matcha Milk Bread (japanese Shokupan)
NOTE: at first, the dough will stick all over the bowl. As the butter incorporates, the dough will start pulling from the side of the bowl and form a smooth “ball”. If the dough is too sticky, add 2-4 tablespoons of flour. If its too dry, add 1-2 tablespoons of milk or water.
Leave the remaining ⅓ of the dough in the mixing bowl. Add sifted matcha powder and mix for 1-2 minutes or until matcha is combined and dough turns green.
Once both bread doughs have doubled in size, punch the dough and divide each piece into 4 equal-sized balls (you should have 4 white pieces of dough and 4 pieces of matcha-dough). You can weigh the dough for accuracy.
Matcha Bread Pudding
Place a piece of white dough on a lightly-floured surface. Roll out dough to around 6 inches in length (15cm). Repeat the process using a piece of matcha dough (these will be shorter - around 5 inches in length).
Place the matcha dough on top of the white dough and using light pressure, roll out both pieces of dough slightly so that they stick together. Fold one side of the dough halfway over the other side of the dough, then fold the other side over to the top (you should have three layers). Then, roll the resulting dough like a Swiss roll or cinnamon roll.
Grease a 9x5 loaf tin with oil or butter. Transfer each piece of rolled dough into the loaf tin, with the seam side down. If the width of the rolled dough is longer than that of the loaf tin, lightly push in the sides.
Hokkaido Milk Bread (shokupan)
Cover the loaf tin with plastic wrap and allow the bread to proof in awarm place, for 30 minutes to 1 hour - or until the dough rises to the top of the loaf tin.
Use a pastry brush to brush the loaf with egg wash (mix 1 egg with 1 tablespoon of water), then bake for 25-35 minutes or until the bread reaches an internal temperature of around 90°C (194F).
Allow bread to cool in the loaf tin for 5-10 minutes, then transfer to a wire rack to continue cooling. Slice milk bread once it has completely cooled down.
Shokupan (japanese Milk Bread)
Once the milk bread has cooled down completely, store in an airtight container at room temperature for up to 3 days. Milk bread is best served fresh on the day of baking.
Although milk bread tastes best when freshly baked (since it contains no preservatives), you can also slice cooled bread and freeze each slice separately in cling film for up to 3 months.
Use high-quality matcha powder to get a
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