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

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (with added vital wheat gluten)
• Instead of Dry Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Milk Powder: Powdered milk
• Instead of Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Cold Milk: Almond milk (may affect texture)
• Instead of Butter: Margarine
• Instead of Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Egg: Egg substitute
• Instead of Milk: Almond milk
• Instead of Milk Powder: Powdered milk
• Instead of Matcha Powder: Green tea powder (less flavor)
• Instead of Shredded Coconut: Desiccated coconut
• Instead of Egg: Milk wash

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Hand Mixer
• Loaf Pan
• Plastic Wrap
• Rolling Pin
• Kitchen Scale
• Oven
• Wire Rack
• Pastry Brush
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Kneading dough to develop gluten
• Incorporating softened butter into the dough
• First rise until the dough doubles in size
• Freezing the rolled dough before twisting
• Twisting the strands correctly for a uniform swirl
• Second rise to about 85 % of the loaf pan
• Baking with steam for a glossy crust

Chef Tips from the Video

• Sift the flour and matcha powder to avoid lumps.
• Use room‑temperature butter for easier incorporation.
• For an extra green hue, increase matcha to 10 g, but reduce sugar slightly to balance bitterness.
• Let the baked loaf rest for at least 30 minutes before slicing to set the crumb.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 3 days.

Freezer: Freeze whole loaf wrapped in foil; up to 1 month.

Room temperature: Best eaten the same day; can sit up to 12 hours before staling.

Make-Ahead Tips

• The dough can be prepared a day ahead, wrapped and refrigerated after the first rise.
• After shaping and freezing, the twisted loaf can be stored in the freezer and baked directly from frozen, adding 5‑7 minutes to the bake time.
• The matcha‑coconut filling can be made up to 2 days ahead and kept refrigerated.

Frequently Asked Questions