Braided Matcha Streusel Milk Bread

Another Matcha Bread which caught my attention!  The original recipe uses red bean paste as the filling, but I am using Matcha Streusel instead, being a huge fan of Matcha ~ SMILE ~

In October 2023, I baked this Yummy Matcha Streusel Bread, and love the delicious filling.  So, for this Braided Matcha Milk Bread, I decided to use the same filling, but with a smaller portion as listed below:

70 g. unsalted butter

27 g. caster sugar

20 g. whole egg

34 g. cake flour

47 g. milk powder

4 g. Matcha powder

Click this link here for the instructions to make the Matcha streusel filling.  For the Milk Bread recipe, click the link here for the full recipe.

Let me share some photos captured throughout the process of baking this delicious Braided Matcha Streusel Milk Bread.

Just a small dough ball from the start

The bread dough with the Matcha Streusel filling

Braided and after second proofing

Topped with white sesame seeds and ready for baking

Time to enjoy!

Green Matcha Bread Loaf

Since I still have leftover good quality Matcha Powder in my pantry, I will not let this beautiful GREEN colour Bread Loaf pass by without  baking it.  I love the rustic top of the bread, it appears hard while just out of the oven, but once it cools down, it is a delicious, soft and fluffy bread ~ Love It! ~

I am glad to share the beautiful photos which I captured throughout the process of baking this great bread. For infomation, I lightly add some chocolate chips into the dough.

Dough ready for first proofing

Outcome of first proofing

Dough shaped

Dusted with flour for a rustic look
and in to second proofing

After second proofing

Score the top of the dough and
it's time for baking

Tada.. Beautiful loaf just out of the oven

Slice and enjoy!

Click the link here for the full detailed recipe.  Happy baking everyone!

Matcha Scones

 

This soft and fluffy matcha scones topped with drizzles of matcha icing is so yummylicious!  It is not overly sweet and can be enjoys any time of the day.  I am sharing this great recipe to everyone who are a huge fan of Scones.

Ingredients:

240 g plain flour (sifted)

70 g granulated sugar

1 tablespoon Matcha powder (high quality)

1 tablespoon baking powder (sifted)

1 tsp. salt

115 g unsalted butter (cold and finely cubed, put in fridge until time of using)

100 g whipping cream (cold)

1 egg (cold)

1 teaspoon vanilla extract

1 tablespoon whipping cream (for brushing scones)

Some granulated sugar (for sprinkling)

Icing (Optional)

50 g powdered sugar (sifted)

1/2 teaspoon matcha powder (sifted)

4 teaspoon whipping cream

Methods:

1. In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder and salt.
2. Add the cube butter and toss to coat in the flour mixture.  I use a pastry cutter to break the butter pieces into small pea-sized pieces.
3. In a bowl, whisk together whipping cream, egg and vanilla extract.
4. Make a well in the middle of the flour mixture.  Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.  Some dry patches are fine but the dough should hold together when pressed.
5. Turn the dough out onto a lightly floured surface.  With floured hands, press the dough together into a flattened disc shape that is about 1" thick.
6. Use a bench scraper or knife to cut the dough into 8 wedges.  Transfer them to your lined baking sheet, leaving space in between each one.
7. Place the entire baking sheet into the fridge to chill while you preheat the oven to 200 degree Celsius.
8. Right before baking, brush the tops of each scone with a thin layer of whipping cream.  Sprinkle granulated sugar on top of the cream.
9. Bake scones for 18-20 minutes or until the tops are lightly golden brown.  Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
10. In a small bowl, stir together powdered sugar, matcha powder and whipping cream until it becomes a thick but fluid icing.  If it is too thick add a bit more cream.  It it is too thin, add a bit more powdered sugar.
11. Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone.

After baking

Topped with icing

This recipe is adapted from 'teak & thyme' by Gail Ng, with slight adjustment to suit my baking preference.

Piped Matcha Butter Cookies

This is a late post!  I try a hand on this Matcha Butter Cookies for CNY but only managed to get it posted in my Blog now ~ smile ~

Ingredients:

80g unsalted butter (room temperature)

35g icing sugar

6g Matcha powder (sifted)

24g cornstarch/cornflour (sifted)

65g cake flour (sifted)

Scant 1/8 tsp salt

Methods:

1. Using a stand mixer, beat butter, sugar and salt until lightened in color but not too fluffy.
2. Add in cornstarch/cornflour and beat until smooth.
3. Add in cake flour and fold in using a spatula until no trace of flour is seen.
4. Transfer into a large piping bag fitted with tip of choice.
5. Pipe cookies onto a lined baking sheet.
6. Bake in a preheated oven of 155 degree Celsius for 10-12 minutes, rotate tray and bake for another 10 minutes.

This recipe is adapted from 'Loving Creations for You' with slight adjustments to suit my baking preference.

This year, I baked 4 types of cookies for CNY.  The other 3 types are my favorite melt-in-the-mouth cookies.  If you are interested in these recipes, click the link below:-

(1)  Cranberry German Cookies [link]

(2)  Kuih Momo [link]

(3)  Melt-in-your-mouth Pineapple Tarts [link]

Matcha Butter Cake

Ingredients:

95g salted butter (room temperature)

30g Naturel Canola Sunflower oil

150g eggs (about 3)

75g castor sugar

150g plain flour (sifted)

1 1/2 tsp. baking powder (sift into flour)

8g matcha powder (sift into flour)

40g plain yogurt

35g milk (mix together with yogurt)

Methods:

1. In a stand mixer, cream butter, oil and sugar together.  Beat in eggs gradually.
2. In a bowl combine sifted flour and matcha powder.  Add 1/3 portions into the batter alternating with milk. Continue to mix using low speed after each addition.  Use a spatula to scrap down the sides of the mixer bowl.
3. Transfer batter to a lined loaf pan.  Smooth the top with spatula.
4. Bake in a preheated oven of 160 degree Celsius for 55 minutes, and when a skewer inserted in the center comes out clean.
5. Remove from oven and place on a wire rack to cool completely.
6. Slice and enjoy!

This recipe is adapted from 'jeannie.tay2' with a slight adjustment to suit my baking preference.

Matcha White Chocolate Cookies

 

I have to sincerely admit that these cookies are so Yummy-Yum-Yum! The combination of Matcha and white chocolate are to die for, especially being a Matcha fan ~ Thumbs Up! ~

Ingredients:

180 g. plain flour (sifted)

1 tablespoon Matcha powder (high-quality culinary grade)

1 tablespoon milk powder

2 teaspoon baking powder (sifted)

1/2 teaspoon salt

115 g. unsalted butter (softened to room temperature)

100 g. granulated sugar (if you have a sweet tooth, add up to 150 g.)

1 large egg (room temperature)

1 teaspoon vanilla extract

100 g. white chocolate (chopped)

Methods:

1. In a small bowl, stir together flour, matcha powder, milk powder, baking powder and salt.  Set aside.
2. In the mixer bowl add butter and beat until very creamy.  Add sugar and cream together until very creamy and fluffy about 3-4 minutes.
3. Add in the egg and vanilla extract, and mix again until combined.
4. Add the flour mixture into the butter mixture and mix using low speed until almost combined with some flour patches left.
5. Add in the white chocolate and finish folding the dough together with a spatula until just combined.  Don't overmix.
6. Scoop out balls of cookie dough using an ice-cream scooper, and place them on a lined baking sheet with some space in between for spreading.
7. Bake in a preheated oven of 176 degree Celsius for 12-14 minutes or until the edges are set but the middle is still soft.
8. Remove from oven and place on a rack to cool slightly, then remove the cookies onto a wire rack to let it cool completely.
9. Store in an airtight container.
10. Enjoy this delicious cookies any time of the day, either with a cup of freshly brewed tea or coffee or without.  It works either way for me hehehe...

The cookies are ready for baking!

This recipe is adapted from 'teak & thyme' with a slight adjustment to suit my baking preference.

Fudgy Matcha White Chocolate Brownies

As you all know me by now, the two ingredients which is 'green' in color, that is Matcha (Green Tea) and Pandan (screwpine), is my favorite.  Whenever I come across any recipes which uses Matcha or Pandan, I will not miss making them to enjoy ~ smile ~

I am sharing with everyone, this unique classic brownies which  uses Matcha powder and white chocolate, and the outcome is amazingly delicious: dense, moist, and intensely chocolatey texture! YUM! YUM!!

Ingredients:

143 g. unsalted butter

1/2 cup white chocolate chips

2 tbsp. Matcha powder (sifted)

1/3 cup granulated sugar

1/4 cup brown sugar

3/4 cups plain flour (sifted)

1/2 tsp. salt

3 large eggs

3 tsp. vanilla essence

Methods:

1. In a saucepan, melt butter, then combine with white chocolate chips and matcha powder until smooth.  Set aside.
2. In a stand mixer, beat sugars and eggs until thick like pancake batter.
3. Add matcha ganache and vanilla essence to egg mixture, mix until combined.
4. Add in flour and salt, and fold gently with a spatula until just combined.
5. Pour batter into a lined and lightly greased 8x8 inch pan.
6. Bake in a preheated oven of 176 degree Celsius for 20 minutes, then drop the pan on counter top 2-3 times.
7. Return to oven and bake for another 15 more minutes, remove from oven and drop on counter top 2 more times.
8. Let cool for 1 hour to room temperature, then cut into squares with clean knife between cuts.
9. Let's enjoy...

Notes:

• It's important to beat eggs and sugar until thick and airy.
• Fold flour gently to maintain air in batter.
• Dropping pan helps create fudgy texture.

This recipe is adapted from 'quickierecipe.com' with adjustment to suit my baking preference.

Matcha Shortbread Cookies

 

Ingredients:

1 cup plain flour (sifted)

1 tbsp. Matcha Powder (sifted)

1/4 cup powdered sugar/icing sugar (sifted)

1 pinch of salt

115 g. unsalted butter (room temperature)

1/2 tsp. vanilla extract

Methods:

1. In a mixer bowl, beat butter and sugar until smooth.
2. Add matcha powder and vanilla, continue to beat until fully combined.
3. Gradually add the flour, and salt, mixing until a dough is formed.
4. Roll the dough into small balls, place them on a lined baking sheet, and use another smaller cutter with clover shape to press over the top.  You can use any shapes of your preference.
5. Bake in a preheated oven of 175 degree Celsius for 12-15 minutes, or until the edges are lightly golden.
6. Remove from oven, place on a wire rack to let it cool completely.

This recipe is adapted from 'Quick Recipe.'

Matcha Swirl Bread

YES!! Another delicious Bread with Matcha, my favorite ingredient ~ happy ~

Love the texture of this bread, so soft and fluffy.  Had it for breakfast on a cool, drizzling morning.

For the full recipe, click here.

Sharing some photos which I've captured throughout the process of baking this delicious bread...

Ready for the oven

Brush with warm honey and sprinkle with black sesame seeds

Ready for second proofing

All ready for first proofing

Matcha Green Tea Milk Bread

I baked this delicious Matcha Green Tea Milk Bread in November last year.  It is indeed a very late post!  Anyway, it is better late than never ~ smile ~

For information, I adapted this recipe from 'Huang Kitchen,' and the original recipe is using bread machine; but since I don't have a bread machine, so I decided to try it out using my usual method of bread making; firstly, mix the dough using dough hook in my mixer, then use hand to knead a few times until smooth, form into a round dough and let it rest for an hour or so (depending on the weather where you are from), and continue with the rest of the usual steps in bread making.  

Another adjustment to this recipe is that, I am using two bread pans, instead of one.  

To go to the recipe source from Huang Kitchen, click here.

My baking journey of this delicious soft-nutty-light-fluffy bread filled with toasted chopped walnuts, shared in pictures.  

Before first proofing

After first proofing

Before second proofing

After second proofing

After baking

These yummy breads are ready to be served!  

Green Tea Flaky Mooncake aka Green Tea Spiral Mooncake

I have this recipe KIV in my to-bake list for many months.  I keep telling myself that one fine day I will try out this yummylicious green tea recipe.  True enough, I made it, and the outcome is great; love the beautiful spiral, the flaky dough which comprises of water dough and oil dough, the delicious mochi in the middle of each mooncake.  This recipe comprises of many steps, and it takes a much longer time to make, but it's indeed a worthy effort.

I adapted this recipe from Youtube by Kathrine Kwa.  To get the full recipe click here.

Here's to share with all, my homebaked Green Tea Flaky Mooncake aka Green Tea Spiral Mooncake.  

For information, I am using this Green Tea Powder: NIKO NEKO - Mokuren Genmaicha Powder.

Matcha Almond Cookies

 

Ingredients:

113 g. unsalted butter (room temperature)

1/3 cup icing sugar (sifted)

1 cup plain flour (sifted)

1 tbsp. Matcha powder 

1/8 tsp. salt

1/3 cup (sliced almond, lightly chopped)

Methods:

1. In a bowl add the sifted flour, matcha and salt.  Mix with a spoon to combine.
2. Cream butter and icing sugar until fluffy at medium speed.
3. Lower the mixer speed.  Add in dry ingredients, 1 tablespoon at a time until dough is formed.
4. Add in chopped almonds in 3 batches, and stop the mixer immediately once all is combined.
5. Divide dough into 2 portions.  Roll a portion of the dough into a log (size depends on your preference).  Wrap the log with plastic wrap and freeze for 30 minutes.  Repeat with the other portion.
6. Remove dough from freezer.  Use a sharp knife and cut the dough about 1/4" thick each.  Arrange the cookies on a lined baking sheet.
7. Bake in a preheated oven of 162 degree Celsius for 15 to 17 minutes on middle rack.  Remove cookies to wire rack to cool completely before storing in air tight container.

The logs are ready to be freeze

This recipe is adapted from 'rasamalaysia.com' with slight adjustment to suit my baking preference.

Checkered Matcha Milk Loaf

 

Ingredients: 

Tangzhong:

20 g. high protein bread flour (sifted)

100 g. milk or water (I use milk)

Main Dough:

130 g. fresh milk (chilled)

1 egg yolk

30 g. caster sugar

1/2 tsp. salt

10 g. milk powder

280 g. high protein bread flour (sifted)

1 tsp. instant yeast

25 g. unsalted butter (room temperature)

Egg wash - for wash

Matcha mixture:

1 tbsp. milk

2 tsp. matcha powder (sifted)

Methods:

1. Prepare tangzhong by mixing flour in water in a pot; whisk together ensuring the mixture is well combined with no lumps.  Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
2. The mixture will gradually become thicker.  Once you notice that some 'lines' appear in the mixture for when you stir with the spoon, it's done.  Transfer into a clean bowl.  Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up.  Let cool for 15-20 minutes.  You can pre-make tangzhong ahead of time and store it chilled in the fridge for a few days.  If you have chilled your tangzhong, ensure to return it at room temperature first before using.
3. For the matcha mixture; in a small bowl, add 1 tablespoon of milk and add sifted matcha powder into the milk.  Stir to combine and dissolve matcha powder completely.  Set aside.
4. When tangzhong has cooled completely, in a mixer bowl, add egg yolk, milk, tangzhong, then followed by dry ingredients; sugar, salt, flour, milk powder and yeast.  Using a dough hook, mix on low until the dough almost comes together; add in butter, increase the speed to medium and mix until the dough is smooth, elastic and not sticky; for about 10 to 15 minutes.  Check to see if dough has achieved windowpane stage.
5. Remove dough onto a pastry mat.  Divide dough into two equal portions.  Leave one to rise, and place the other back into the mixing bowl.  Add matcha mixture from (3) above, into mixing bowl and mix using the dough hook until well incorporated.
6. Transfer matcha dough to pastry mat and shape both dough into smooth, round balls.  Let proof in a warm place covered with cling wrap until doubled in size; approximately 45 to 60 minutes.
7. Grease hands lightly with neutral flavored oil.  Punch down both milk and matcha dough to deflate/degas.  Divide milk dough into 8 equal portions.  Roll each portion into a round, even ball then let sit on the table top to rest, covered using a kitchen towel/cling wrap for 15 minutes.
8. Shape each portion into tight round balls and place in a greased loaf pan alternately.  This means if you are placing a milk dough on the bottom, you will need to place a matcha dough next to it on both sides, and also above it.  Cover with a cling wrap and let it rise for the second round of proofing.  This takes approximately about 45 minutes.
9. During the last 10 minutes of proofing, preheat oven at 190 degree Celsius.
10. Just before putting the proofed dough into the oven, brush with egg wash.
11. Place the loaf pan at second lowest rack, at 190 degree Celsius for  25 minutes, then lower down the temperature to 180 degree Celsius and continue to bake for a further 10 minutes.
12. Remove from oven and remove bread from pan and allow to cool completely on a cooling rack before slicing and serving.

Before 2nd proofing

After 2nd proofing

Out from the oven

My breakfast platter...

• As usual, I make use of whatever size of loaf pan that I have in my pantry.  Thus, I portion each milk and matcha dough into 8 portions instead of the original recipe of 6 portions.
• If you can't remove the bread right out from the oven, let it cool down a bit in the pan; then run a knife over the sides.

This recipe is adapted from 'thebakeanista.com' with slight adjustments to suit my baking preference.