Description
A soft and fluffy Japanese sweet bread infused with matcha, filled with white chocolate ganache, and topped with crispy Panko breadcrumbs.
Ingredients
- 2 tablespoons bread flour
- 1/2 cup milk
- 3 cups bread flour
- 2 tablespoons matcha powder
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons instant yeast
- 1/2 cup warm milk
- 1 egg
- 2 tablespoons softened butter
- 1/2 cup white chocolate ganache (optional)
- 1/2 cup Panko breadcrumbs (optional)
- 1 egg (for egg wash)
Instructions
- In a saucepan, mix 2 tablespoons bread flour with 1/2 cup milk.
- Heat over medium-low, stirring constantly, until a thick paste forms. Let cool.
- In a large mixing bowl, combine bread flour, matcha powder, sugar, and salt.
- Add yeast, cooled Tangzhong, warm milk, egg, and softened butter.
- Knead until smooth and elastic (10-15 minutes by hand, 8 minutes with a stand mixer).
- Place dough in a greased bowl, cover, and let proof for 1 to 1.5 hours until doubled in size.
- Punch down dough and divide into 8 equal portions.
- Flatten each piece and place 1 tablespoon of matcha white chocolate ganache in the center.
- Seal edges and roll into a smooth ball.
- For a crunchy texture, brush each dough ball with egg wash and roll in Panko breadcrumbs.
- Arrange on a lined baking sheet, cover, and let proof for 45 minutes until puffy.
- Preheat oven to 375°F (190°C) and bake for 18-20 minutes until golden brown.
- Let cool slightly before serving.
Notes
Store in an airtight container for up to 3 days at room temperature. Reheat in a microwave for 10-20 seconds or in a toaster oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
Keywords: matcha, bread, Japanese, sweet, fluffy, green tea