Hopefully you aren’t sick of my tangzhong bread posts because here’s another one. Tangzhong is a method for making bread created by Yvonne Chen, written in her book “65 Degrees Tangzhong.” It produces bread that is incredibly soft and fluffy and manages to stay soft and fluffy for days.
I’ve been trying to do as many creations as possible with the basic milk loaf. Soon I’ll be paying a visit home and my mom recently checked out the original 65 Degrees Tangzhong book for me and is going to help translate it, which means even more recipes for me to try! I can’t wait. I have a feeling though that the basic milk bread will be my favorite since it seems to be the common recipe I come across when I do a search for tangzhong recipes.
I love baking with matcha so I always try to create a matcha flavored something when I come across a new recipe I like. I thought rather than doing a fully matcha roll, it’d be nice to do a matcha mixed with regular white bread. I originally want to create more of a swirl effect, like I did with my matcha chocolate bread roll, but when I was making my rolls, I rolled them the wrong way. I still had time to change it but decided not to. I was curious as to what it would look like. The result is this striped look.
This bread smelled heavenly when it was baking. The bread came out sweet and soft as usual. I enjoyed the blend of matcha with the regular milk bread. I might experiment with a few more versions to decide which one is best to bring home to my parents when I go visit them in a few weeks.
I am submitting this post to Yeastspotting.
Recipe: Matcha Milk Bread
- 2½ cups bread flour
1/2 tsp salt
1 large egg
½ cup milk
120g tangzhong (click here for making tangzhong, and please note that 120g is only a little over half of what that recipe makes, so don’t add the whole amount in this bread recipe)
2 tsp instant yeast
3 tbsp butter (cut into small pieces, softened at room temperature)
1 tbsp matcha green tea powder
- Combine the flour, salt, sugar and instant yeast in a bowl of a stand mixer. Make a well in the center. Add in all wet ingredients: milk, egg and tangzhong. Fit the dough hook attachment on your stand mixer and begin mixing on medium speed and knead until your dough comes together and then add in the butter and continue kneading. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 18-20 minutes. Each mixer may vary.
When the dough is ready it should not be very sticky and should be ealstic. To test this, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a near perfect circle.
- Knead the dough into a ball shape with your hands. Split the dough roughly in half. Put half the dough back into the mixer. Add 1 tbsp of matcha powder and continue kneading with mixer for about 2 minutes on medium speed or until matcha powder is thoroughly mixed into the dough. Take 2 large bowls and grease with oil. Place each dough ball into a greased bowl and cover with a wet towel. Let it proof until it’s doubled in size, about 40 minutes.
- Transfer to a clean surface. Divide each dough into four equal portions (so 8 pieces total). Knead into balls. Cover with cling wrap, let rest for 15 minutes.
- Roll out each portion of the dough with a rolling pin into an oval shape. Take one piece of matcha dough rolled out into an oval and put it on top of the white dough already rolled out into an oval. Run the rolling pin a few times on top so that the two doughs begin to stick together to be one piece of dough. Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top. (I forgot to take pictures of this particular bread. These pictures are from a previous tangzhong bread that shows what you need to do.)
- Flip dough over with the folds facing down,and flatten dough with rolling pin. (Again, I did not take pictures of the matcha milk bread I was making. These pictures just demonstrate what you should do, but this one doesn’t have the matcha layer.)
- Flip dough over so the folds face up. Now roll the dough up. (The picture below is one I took of a plain milk bread I made previously.) Place each of the rolls into the bread pan and put a piece of plastic wrap over the rolls. Let them rise until double the size, approximately another 40 minutes.
- Beat an egg and brush egg mixture on top to create shiny eggwash finish.
- Bake at 325 degrees F for approximately 30 minutes.