Matcha pastry buns have a fluffy and soft texture, and the pastry filling is rich in milk aroma.

Overview

Today I made matcha two-color pastry buns. The overall texture of the bread is fluffy and soft, and the milky aroma of the pastry filling is super rich. The addition of matcha brings a rich and diverse taste, making people intoxicated with the aroma of tea and milk.

Tags

• baking
• egg
• egg liquid
• high gluten flour
• matcha powder
• milk powder
• unsalted butter
• white sugar
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Mix 200 grams of milk and 4 grams of yeast together and let it sit for 5 minutes to activate the yeast. Note: Use room temperature milk in summer and warm milk in winter, as long as it feels warm to the touch.

   

2. 2 grams of white sugar, 1 egg (about 55 grams). Mix well.

   

3. 3 Add 370 grams of high-gluten flour, 30 grams of milk powder, and 3 grams of salt.

   

4. 4 Mix well at low speed first, then mix at high speed until a thick film forms.

   

5. 5 Add 30 grams of unsalted butter softened at room temperature and continue stirring until a thin film forms.

   

6. 6 Take out the dough and wrap it in plastic wrap. Let it ferment at room temperature in summer and in a warm place in winter until it doubles in size.

   

7. 7 Let the dough ferment to make soufflé. Sift in 70 grams of unsalted butter and 40 grams of powdered sugar and mix well with a spatula.

   

8. 8 Add 50 grams of egg liquid at room temperature in batches and stir evenly. Note: Add the egg mixture after each addition.

   

9. 9 Sift in 95 grams of milk powder.

   

10. 10 Use a spatula to mix evenly into a dough.

    

11. 11 Divide evenly into 2 portions.

    

12. 12 Add 4 grams of matcha powder per serving.

    

13. 13 Mix well with a spatula, wrap in plastic wrap and set aside.

    

14. 14 Take out the fermented dough. Note: Generally, it is fermented until it doubles in size. If it does not collapse or shrink when inserted in the middle, it is ready.

    

15. 15 Degas evenly and divide evenly into 8 portions.

    

16. 16 Fold each piece of dough into a round shape.

    

17. 17 Cover with a wet towel and relax for 10 minutes.

    

18. 18 Take a piece of dough, roll it out long and thin, and roll it out to fit the width of the baking pan.

    

19. 19 Flatten the closing area so that the closing area will be flatter.

    

20. 20 Spread the prepared soufflé evenly.

    

21. 21 Roll up tightly from one end.

    

22. 22 Roll it into a width that fits the baking pan, do it all again, and arrange it in the baking pan.

    

23. 23 Place in the oven at 35°C and ferment for about 40 minutes, until 1.5 times in size. Note: You can put a bowl of hot water to help fermentation.

    

24. 24 Take it out and brush it with egg wash.

    

25. 25 Garnish with some slivered almonds and coconut.

    

26. 26 Preheat the oven to 160°C, put the bread in and bake for 20-25 minutes. Note: If you like it softer, just 20 minutes; if you like it harder, just 25 minutes.

    

27. 27 After baking, take it out of the oven, let it cool, seal it and store it at room temperature.

    

28. 28 Matcha soufflé buns, completed O(∩_∩)O

    

29. 29 Fluffy and soft texture.

    

30. 30 Matcha brings a rich and varied taste.

    

31. 31 The milky flavor of the soufflé filling is super rich.

    

32. 32 Let people be intoxicated by the fragrance of tea and milk.