Matcha Pan

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Matcha Pan is a delightful Japanese sweet bread that combines the rich, earthy flavor of matcha with the soft, fluffy texture of milk bread. Often filled with a luscious matcha-flavored white chocolate ganache and topped with crispy Panko breadcrumbs, this bread offers a perfect balance of flavors and textures.

Japanese sweet breads have a long history, influenced by European baking techniques and adapted to suit Japanese preferences for soft, pillowy textures. Matcha, a finely ground green tea powder, has been used in Japanese cuisine for centuries and has gained popularity worldwide for its distinct flavor and health benefits. Combining matcha with milk bread results in a unique and indulgent treat that is both comforting and sophisticated.

This recipe follows the Tangzhong method, a bread-making technique that enhances moisture retention, creating an ultra-soft texture that stays fresh longer. Unlike its deep-fried inspiration, Curry Pan, Matcha Pan is baked, making it a lighter yet equally satisfying alternative.

By the end of this article, you’ll have all the information you need to bake Matcha Pan from scratch, including step-by-step instructions, ingredient choices, troubleshooting tips, and creative variations.

Explore the world of international bread varieties to discover more delicious bread recipes from different cultures.

Why You’ll Love Matcha Pan

Soft and fluffy texture – Thanks to the Tangzhong method, the bread remains airy and moist.
Perfect balance of flavors – The earthy bitterness of matcha pairs beautifully with the sweetness of white chocolate.
Versatile – Enjoy it for breakfast, as a snack, or even as a dessert.
Baked, not fried – A lighter take on Curry Pan with the same delicious contrast of textures.
Customizable – Add different fillings like custard, red bean paste, or a crunchy Panko topping.

Essential Ingredients & Equipment for Matcha Pan

Key Ingredients

Matcha Powder – Use high-quality Japanese matcha for a vibrant green color and robust flavor.
Bread Flour – Higher protein content helps develop gluten, making the bread soft yet structured.
Yeast – Instant or active dry yeast ensures a proper rise.
Milk & Butter – Contribute to a tender, rich texture.
Sugar & Eggs – Provide sweetness and structure.
Panko Breadcrumbs (optional) – Adds a crunchy coating.
White Chocolate (optional) – Creates a creamy, indulgent filling.

Special Equipment

Mixing Bowls – For preparing ingredients.
Stand Mixer (optional) – Makes kneading easier.
Proofing Container – Helps control dough rise.
Baking Sheet – Used for baking the bread.
Pastry Brush – For applying egg wash.

The Science of Soft and Fluffy Matcha Pan: The Tangzhong Method

The Tangzhong method involves cooking a portion of the flour with liquid (usually water or milk) to create a thick paste. This pre-gelatinizes the starches in the flour, allowing the dough to absorb more moisture. The result is a softer, fluffier bread that stays fresh longer.

Benefits of Tangzhong

Improves moisture retention – Keeps bread soft for days.
Enhances gluten development – Leads to a light and airy crumb.
Prevents dryness – Essential for achieving that pillowy texture.

Step-by-Step Guide to Making Matcha Pan

1: Prepare the Tangzhong (Flour Paste)

A saucepan with thick Tangzhong paste being stirred with a wooden spoon, with matcha powder in a bowl beside it. — Cooking the Tangzhong paste, the secret ingredient for ultra-soft and fluffy Matcha Pan.

In a saucepan, mix 2 tablespoons bread flour with 1/2 cup milk.
Heat over medium-low, stirring constantly, until a thick paste forms.
Remove from heat and let it cool completely.

2: Make the Dough

In a large mixing bowl, combine 3 cups bread flour, 2 tablespoons matcha powder, 1/4 cup sugar, and 1 teaspoon salt.
Add 2 1/4 teaspoons instant yeast, the cooled Tangzhong, 1/2 cup warm milk, 1 egg, and 2 tablespoons softened butter.
Knead by hand (10-15 minutes) or with a stand mixer (8 minutes) until smooth and elastic.

3: First Proofing

Place the dough in a greased bowl and cover it with plastic wrap.
Let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.

4: Shaping the Dough

A baker shaping Matcha Pan dough and adding matcha white chocolate filling in the center. — Carefully shaping the Matcha Pan dough and filling it with creamy matcha white chocolate.

Punch down the dough and divide it into 8 equal portions.
Flatten each piece into a circle and place 1 tablespoon of matcha white chocolate ganache in the center.
Seal the edges and roll into a smooth ball.

5: Adding the Toppings or Filling to Matcha Pan (Optional)

For a crunchy texture – Lightly brush each dough ball with egg wash and roll in Panko breadcrumbs.
For a richer filling – Use custard, sweet bean paste, or additional matcha ganache.

6: Second Proofing

Arrange the dough balls on a lined baking sheet, leaving space between them.
Cover loosely and let proof for 45 minutes until puffy.

7: Baking Matcha Pan

Freshly baked Matcha Pan with a golden Panko coating and a creamy matcha white chocolate filling. — A tray of warm, golden Matcha Pan, fresh from the oven, with a soft and creamy matcha filling.

Preheat the oven to 375°F (190°C).
Bake for 18-20 minutes, until golden brown.
Let cool slightly before serving.

Troubleshooting & Expert Tips for Matcha Pan

Why is my matcha bread turning brown? – Lower the oven temperature or use aluminum foil to prevent over-browning.
How to get a strong matcha flavor? – Use high-quality matcha and sift it before mixing.
Why is my dough not rising? – Check that the yeast is fresh and proof in a warm, draft-free place.

Serving & Pairing Ideas for Matcha Pan

Spread with butter, honey, or fruit jam for extra sweetness.
Pair with a Matcha Latte or hot green tea for a complete matcha experience.
Slice and toast for a crispier texture.

Storage & Reheating Matcha Pan

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 3 months.
Reheat in a microwave (10-20 seconds) or toaster oven.

Variations & Customizations of Matcha Pan

White Chocolate Matcha Pan – Extra creamy and sweet.
Matcha Custard Buns – Filled with silky matcha custard.
Crunchy Panko Matcha Pan – Coated in crispy breadcrumbs.
Matcha Swirl Bread – Beautiful marbled effect.

Discover delightful puff pastry desserts for more sweet inspirations.

FAQs About Matcha and Matcha Pan

What are the matcha tools called?

The traditional tools for making matcha include:
Chasen (bamboo whisk) – Used to whisk matcha into a frothy consistency.
Chashaku (bamboo scoop) – Measures matcha powder accurately.
Chawan (matcha bowl) – A wide, deep bowl ideal for whisking matcha.
Natsume (matcha container) – A lidded container for storing matcha powder.

Is Starbucks Matcha really matcha?

Starbucks matcha contains sweeteners and additives, making it different from pure ceremonial-grade matcha. While it still has matcha powder, it is a pre-sweetened blend rather than traditional, high-quality matcha.

Why is matcha so expensive?

Matcha is costly due to its labor-intensive production process, including:
Shade-growing – Enhances chlorophyll and amino acids.
Hand-picking – Only the youngest, most tender leaves are selected.
Stone-grinding – Takes hours to produce fine, smooth powder.
Limited supply – High-quality matcha is grown in specific regions of Japan.

Does heat destroy matcha?

Excessive heat can reduce matcha’s nutritional benefits, particularly its antioxidants and delicate flavors. It is best to use warm (not boiling) water when preparing matcha to preserve its vibrant color and nutrients.

Final Thoughts & Call to Action for Matcha Pan

Now that you have a complete guide to making Matcha Pan, it’s time to try it yourself! Let us know how your bread turned out in the comments. If you experimented with different fillings, share your ideas with us.

Learn more about the secret to perfect Matcha Pan texture, tradition, and quality.