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Matcha Japanese Milk Bread Swirl
60% authentic · Japanese
A creative twist on classic Japanese milk bread, incorporating the earthy, slightly bitter flavor of matcha green tea into a visually appealing swirl pattern. Still retains the signature soft crumb.
Ingredients
- Bread flour300g
- Granulated sugar50g
- Salt5g
- Instant dry yeast4g
- Whole milk180ml
- Unsalted butter30g
- Matcha powder10g
- Water30ml
Steps
- 1
Prepare the tangzhong: Whisk together 30g bread flour, 150ml milk, and 30ml water in a small saucepan. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Remove from heat and let cool completely.
- 2
In a large bowl, combine the remaining bread flour (270g), sugar (50g), salt (5g), and instant dry yeast (4g).
- 3
Add the cooled tangzhong mixture, remaining milk (30ml), and 15g of the unsalted butter (softened) to the dry ingredients. Knead until a smooth dough forms.
- 4
Divide the dough into two portions: one large (approx. 2/3) and one small (approx. 1/3).
- 5
Knead the matcha powder (10g) and the remaining 15g of butter into the smaller portion of dough until evenly incorporated and the dough is smooth. This may take a few extra minutes.
- 6
Place both doughs in lightly oiled bowls, cover, and let rise until doubled, about 60-90 minutes.
- 7
Punch down both doughs. Roll out the white dough into a rectangle. Roll out the matcha dough into a slightly smaller rectangle.
- 8
Place the matcha dough on top of the white dough and carefully roll them up together tightly, like a Swiss roll, to create the swirl effect.
- 9
Place the rolled dough seam-side down into a greased loaf pan. Cover and let rise until almost reaching the top of the pan, about 45-60 minutes.
- 10
Preheat oven to 180°C (350°F). Bake for 30-35 minutes, or until golden brown.
- 11
Remove from the pan and let cool completely on a wire rack before slicing.
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