Matcha Coconut Bread Recipe – Soft, Sweet, and Filled with Green Tea & Coconut Flavor 抹茶椰蓉面包

Ingredients

• 280 g Bread Flour (high‑gluten bread flour)
• 3 g Dry Yeast (active dry yeast)
• 3 g Salt (fine sea salt)
• 28 g Granulated Sugar (for dough)
• 10 g Milk Powder (for dough)
• 1 piece Egg (large, room temperature, for dough)
• 145 g Cold Milk (whole milk, chilled)
• 28 g Butter (softened, for dough)
• 50 g Butter (softened, for filling)
• 30 g Granulated Sugar (for filling)
• 1 piece Egg (beaten, for filling)
• 10 g Milk (for filling)
• 20 g Milk Powder (for filling)
• 8 g Matcha Powder (culinary grade)
• 80 g Shredded Coconut (unsweetened, for filling and topping)
• 1 piece Egg (beaten, for egg wash)

Instructions

1. Make the dough

   Combine bread flour, dry yeast, salt, sugar, milk powder, egg and cold milk in the bowl of a stand mixer. Mix on low speed until a shaggy dough forms, then knead on medium speed for 7–8 minutes. Add the softened 28 g butter, knead on low to incorporate, then medium for 2–3 minutes until the dough stretches into an elastic film with smooth tear edges.

   Time: PT15M

2. First rise

   Lightly oil the mixing bowl, shape the dough into a smooth ball, cover with a damp cloth and let it proof at room temperature until doubled in size, about 1 hour.

   Time: PT1H

3. Prepare the matcha‑coconut filling

   In a separate bowl, beat the 50 g softened butter with 30 g sugar until fluffy and pale. Add the beaten egg in two batches, mixing fully after each addition. Stir in 10 g milk, then 20 g milk powder and 8 g matcha powder until smooth. Finally fold in 60 g shredded coconut until evenly distributed.

   Time: PT10M

4. Divide and rest the dough

   Gently pat the risen dough to release air bubbles, then divide it into two equal portions. Pat each piece again to release larger bubbles and shape each into a ball. Let the two balls rest, covered, for 20 minutes.

   Time: PT20M

5. Roll, fill, shape and freeze

   On a lightly floured surface roll each dough ball into a rectangle about 16 × 35 cm. Spread half of the matcha‑coconut filling evenly over each rectangle. Roll each tightly, seal the bottom seam, and gently roll the log a little longer (about 6 cm longer than your loaf pan). Wrap both logs in plastic wrap and place in the freezer for 20 minutes to firm.

   Time: PT30M

6. Twist and second rise

   Remove the chilled logs, place the seam to one side, dust with flour and gently flatten. Cut each log lengthwise down the centre, creating two strands. Twist the strands around each other, squeeze inward to shorten the twist, pinch the ends together and tuck them under. Transfer the twisted loaf into a greased loaf pan and let it rise until the pan is about 85 % full, roughly 45 minutes.

   Time: PT50M

7. Prepare oven and add humidity

   Place a shallow bowl of hot water on the lower rack of the oven to create steam, then preheat the oven to 180 °C (356 °F).

   Time: PT5M

   Temperature: 180°C

8. Egg wash and coconut topping

   Brush the top of the risen loaf with beaten egg and sprinkle the remaining shredded coconut evenly over the surface.

   Time: PT5M

9. Bake

   Bake the loaf in the preheated oven for 25 minutes, or until the top is golden brown and a skewer inserted near the centre comes out clean.

   Time: PT25M

   Temperature: 180°C

10. Cool

    Tap the pan gently to release steam, then remove the bread and cool completely on a wire rack before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

7g

Carbohydrates

45g

Fat

15g

Fiber

3g