Ultra soft Matcha Bread （with Yudane or Tangzhong Method) —— for my friend， Eve

Name: Ultra soft Matcha Bread （with Yudane or Tangzhong Method) —— for my friend， Eve
Total time: 4440 s
Yield: 2 loaves; pan size：12cm ✖️12cm ✖️12cm
Cuisine: American
Ingredients: 15 g bread flour; 75 g water; 5 g green tea powder; 10-15 g boiled water; 15 g dried cranberries（chopped）; 75-80 g full tangzhong; 250 g bread flour; 55 g old dough（optional）; 15 g sugar; 15 g monk fruit sugar（zero calorie); 20 g milk powder; 4 g dried active yeast; 3 g salt; 1 (51 g) egg; 36 g milk（fridge, depend on the quantity of the egg to adjust）; 15 g milk（warm to active yeast）; 20 g coconut oil（liquid）

Lucia @fun_kitchen

Canada

This super soft and fluffy milk bread with nice earthy green tea flavour.

The Yudane / Tangzhong (water roux) which is a paste made with flour, water or milk that is added to the bread mixture to bring the perfect texture.

There are two ways can be used to make the water roux.
🍞 One of them is called Yudane method which mixes bread flour with boiled water or milk to be the roux (paste).
🍞 The other one is named Tangzhong method that cooks the flour and water or milk into a paste (roux).

Those two kinds of methods will give the bread super soft and light texture, and make the bread stay fresh longer.

I add a little Japanese green tea powder in half of the dough. It creates a nice natural , and incredible Matcha flavour! 👍😋

In this recipe, l use Tangzhong method.

This super soft and fluffy milk bread with nice earthy green tea flavour.

The Yudane / Tangzhong (water roux) which is a paste made with flour, water or milk that is added to the bread mixture to bring the perfect texture.

Those two kinds of methods will give the bread super soft and light texture, and make the bread stay fresh longer.

I add a little Japanese green tea powder in half of the dough. It creates a nice natural , and incredible Matcha flavour! 👍😋

In this recipe, l use Tangzhong method.

Lucia @fun_kitchen

Canada

This super soft and fluffy milk bread with nice earthy green tea flavour.

The Yudane / Tangzhong (water roux) which is a paste made with flour, water or milk that is added to the bread mixture to bring the perfect texture.

Those two kinds of methods will give the bread super soft and light texture, and make the bread stay fresh longer.

I add a little Japanese green tea powder in half of the dough. It creates a nice natural , and incredible Matcha flavour! 👍😋

In this recipe, l use Tangzhong method.

This super soft and fluffy milk bread with nice earthy green tea flavour.

The Yudane / Tangzhong (water roux) which is a paste made with flour, water or milk that is added to the bread mixture to bring the perfect texture.

Those two kinds of methods will give the bread super soft and light texture, and make the bread stay fresh longer.

I add a little Japanese green tea powder in half of the dough. It creates a nice natural , and incredible Matcha flavour! 👍😋

In this recipe, l use Tangzhong method.

Saved

Ingredients

Bake:35mins;rise:3hs;mix:35mins; tangzhong:4mins

2 loaves; pan size：12cm ✖️12cm ✖️12cm

🎈A Tangzhong（Toux）：
15 gbread flour
75 gwater
🎈B Matcha Paste：
5 ggreen tea powder
10-15 gboiled water
🎈C Filling：
15 gdried cranberries（chopped）
🎈D Dough：
75-80 gfull tangzhong
250 gbread flour
55 gold dough（optional）
15 gsugar
15 gmonk fruit sugar（zero calorie)
20 gmilk powder
4 gdried active yeast
3 gsalt
1 (51 g)egg
36 gmilk（fridge, depend on the quantity of the egg to adjust）
15 gmilk（warm to active yeast）
20 gcoconut oil（liquid）

Saved

Steps

Bake:35mins;rise:3hs;mix:35mins; tangzhong:4mins

1

🌱to make tangzhong，place 15g bread flour and 75g water or milk in a small pot，cook in low heating and keep stirring until to be paste
🌱then let cool down and store in fridge at least 4hs
2

🌱 to prepare the matcha paste by mixing green tea powder and boiled water in a separate small bowl
🌱 then cover and set aside
3

🌱to active the yeast by mixing warm milk and yeast
🌱 then set aside for 5 - 8mins
4

🌱 tear the old dough and add in flour in a mixing bowl(this step is optional)
🌱the old dough was made ahead time and frozen by me to improve flavour and texture for the bread)
5

🌱add sugar, milk powder, whole egg, full tangzhong, yeast paste, and milk
🌱 depend on the quantity of the egg, the milk should be adjusted
6

🌱 Combined the ingredients with wooden spoon as the picture
7

🌱 mixing 3mins/ 1-3spd
🌱 add salt and mixing 3mins / 1-3spd
8

🌱 until smooth
🌱 then fridge for 20mins
9

🌱 take out the bowl and tear the dough
🌱 add coconut oil (1 teaspoon at a time)
🌱 mixing 8-10mins / 1-12spd
🌱 until a smooth, elastic dough
10

🌱 pick out a half of the dough
🌱 cover and fridge while making the matcha dough
11

🌱 add matcha paste in other a half dough
🌱 mixing well, for 3-4mins/1-3spd
🌱 until a smooth ball
12

🌱 cover, set in room temperature
🌱 until double in size
13

🌱turn both balls out, punch each down
🌱 divide 2 equal parts for each dough
🌱 cover and let rest for 15-20mins
14

🌱 roll each ball into a 12cm by 35cm rectangle
🌱 sprinkle 1/4dried cranberries
🌱 top with the green tea halves
15

🌱 sprinkle 1/4dried cranberries
🌱 roll down
16

🌱place into a greased loaf pan
17

🌱 cover pans with plastic wrap or damp towels
🌱 let rise for an another hour, until puffy
18

🌱 halfway through rise time, preheat the oven to 350 ℉
19

🌱 when the dough are puffy, sprinkle some water on the top
🌱 then bake for 35 - 40mins (observe the surface and cover with aluminum foil)
20

🌱 be done
21

🌱 let loaves cool on a wire rack
22

🌱 slice
23

🌱 enjoy😋😋