If you read my blog regularly, you know I’ve been obsessed with making breads with the Tangzhong method lately. A chinese woman, Yvonne Chen, published a book a few years ago where she describes her “Tangzhong” method of creating bread that is incredibly soft, fluffy and bouncy.
I was hoping for a greener bread to match with the upcoming holidays, but the breads came out pretty brown on the outside. The inside was a dark green though. Maybe next time I’ll add a little more green tea powder.
I used another recipe I found on Christine’s recipes, who has been trying a lot of recipes from the book. I don’t read chinese, so I can’t read the book myself.
I made a couple of tweaks from the recipe, like I’ve done with the rest of the recipes I’ve tried. I wanted to have a shiny outside, so I used eggwash rather than dusting the bread with flour. This may have been a mistake. The eggwash created a crispy outside and made the exterior of the bread harder than I wanted. I wanted a completely soft bread.
The bread was still good. For the filling, I used red bean paste. I don’t like a lot of filling in my bread, so I only used a little bit of paste.
The dough should be kneaded until it is elastic enough until it passes the “windowpane” test. This means you should be able to pull and stretch the dough on all sides until it is very thin (so that it resembles a windowpane), without it breaking. When it eventually does break, the hole should form a perfect circle.
Matcha Bread Rolls
- 1 tsp salt
- 3 Tbsp + 2 tsp caster sugar
- 2 1/2 cups bread flour
- 2 tsp green tea powder
- 2 tsp instant yeast
- 1/2 cup skim milk
- 1 large egg
- 120 gm tangzhong (see note)
- 3 tbsp butter cut into small pieces and softened to room temperature
- canned red bean paste for filling
- In the stand mixer bowl, combine salt, sugar, bread flour, green tea powder and instant yeast. Make a well in the center and add in the milk, egg, and tangzhong.
- Fit the dough hook attachment on your stand mixer and begin mixing on medium speed until the dough comes together. Then add in the butter and continue to mix on medium speed. 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, 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 form a circle.
- Gather up the dough and put it in a bowl greased with oil. Cover with plastic wrap or a wet paper towel. Let it proof until double the size, about 40 minutes.
- Deflate and divide the dough into 12 equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
- Create balls with the red bean paste. Use however much you want for your filling. Make 12 balls.
- Roll out each small dough ball with a rolling pin and flatten into a disc. Flip the dough so that the smooth side of the disk will be at the bottom (will be the outside of the bun.) Place a small red bean ball in the middle of the non-smooth side of the dough. Pinch the dough closed and knead into a ball shape with the seal facing down. Repeat this step of rolling and wrapping fillings with the rest of your dough. Place onto a baking tray, lined with parchment paper, covered with cling wrap. Let the dough sit for a second round of proofing, about 45 to 60 minutes, until double in size.
- Bake in a pre-heated 320F oven for about 30 minutes, or until brown on top. Transfer onto a wire rack and let cool completely.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.