Matcha Milk Bread – Soft, Addictive, with a Rich Green Tea Flavor

Ingredients

• 500 g High-Gluten Flour (sifted)
• 5 g Dry Yeast (instant or active dry)
• 6 g Salt (fine sea salt)
• 50 g Granulated Sugar
• 1 large Egg (room temperature)
• 330 g Cold Milk (whole or 2% milk, chilled)
• 40 g Unsalted Butter (softened, cut into cubes)
• 20 g Matcha Powder (high‑quality culinary grade)
• 12 g Milk (liquid milk, used for matcha paste)
• 60 g Unsalted Butter (softened for filling)
• 30 g Granulated Sugar
• 24 g Egg (beaten, approx ½ large egg)
• 80 g Milk Powder
• 20 g Almond Slices (optional topping, toasted)
• 1 large Egg (for egg wash, lightly beaten with a splash of water)

Instructions

1. Mix Dough Base

   In the mixing bowl combine high‑gluten flour, dry yeast, salt, and sugar. Add the egg and cold milk, then mix on low speed until a shaggy dough forms, then increase to medium speed for 8–9 minutes until a thick membrane with jagged tears appears.

   Time: PT9M

2. Incorporate Butter

   Add 40 g softened butter to the dough. Mix on low to combine, then medium speed for 3–4 minutes until a thin, stretchy film with smooth edges forms.

   Time: PT4M

3. Divide Dough

   Turn the dough out onto a lightly floured surface and split into two equal portions. Shape each portion into a smooth ball.

   Time: PT2M

4. Prepare Matcha Paste

   In a small bowl whisk together 8 g matcha powder with 12 g milk until smooth.

   Time: PT2M

5. Make Matcha‑Infused Dough

   Add the matcha paste to the second dough ball. Knead on low speed until the green color is evenly distributed, about 5 minutes.

   Time: PT5M

6. First Rise

   Place both dough balls in lightly oiled containers, cover, and let rest at room temperature (or refrigerate if the kitchen is warm) until doubled in size, about 1 hour.

   Time: PT0M

7. Prepare Matcha Filling

   Beat 60 g softened butter with 30 g sugar until fluffy and pale (≈3 min). Add 24 g beaten egg in two batches, mixing after each addition (≈2 min). Finally stir in 12 g matcha powder and 80 g milk powder until smooth (≈2 min).

   Time: PT7M

8. Shape and Rest

   Gently press out any large air bubbles from each dough ball. Divide each ball into two equal pieces (four balls total) and shape each into a smooth ball. Let the balls rest, covered, for 20 minutes.

   Time: PT0M

9. Roll and Assemble

   On parchment paper, roll a white dough ball into an oval about 25 cm × 15 cm. Spread half of the matcha filling evenly. Roll the matcha dough into the same size shape, place it on top of the filling, and press gently to seal.

   Time: PT5M

10. Cut, Twist, and Form Loaf

    Cut the layered dough into 8 strips, keeping the top edge attached. Twist each strip, flatten the bottom, then roll each strip up into a tight coil. Place the coils side‑by‑side into the loaf pan. Let rise until the pan is about 80 % full (≈30‑45 min).

    Time: PT10M

11. Second Rise and Steam

    Preheat the oven to 200 °C bottom heat and 160 °C top heat. Place a pan of hot water on the lower rack to create humidity. Brush the loaf with egg wash and sprinkle toasted almond slices on top.

    Time: PT0M

    Temperature: 200°C bottom, 160°C top

12. Bake

    Bake the loaf for 30 minutes. The bread should turn golden, and a tap on the bottom should sound hollow.

    Time: PT30M

    Temperature: 200°C bottom, 160°C top

13. Cool

    Remove the loaf from the oven, tap the tray to release steam, and transfer the bread to a wire rack to cool completely before slicing.

    Time: PT0M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of High-Gluten Flour: Bread Flour
• Instead of Dry Yeast: Fresh yeast (use 15g)
• Instead of Salt: Kosher salt (use slightly more)
• Instead of Granulated Sugar: Caster sugar
• Instead of Egg: Egg substitute (1/4 cup)
• Instead of Cold Milk: Plant‑based milk (almond, soy)
• Instead of Unsalted Butter: Margarine
• Instead of Matcha Powder: Green tea powder (lower quality)
• Instead of Milk: Water (slightly less creamy)
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Caster sugar
• Instead of Egg: Egg substitute (¼ cup)
• Instead of Milk Powder: Evaporated milk (reconstituted)
• Instead of Almond Slices: Chopped walnuts, Toasted sesame seeds
• Instead of Egg: Milk wash

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Digital Scale
• Rolling Pin
• Parchment Paper
• Loaf Pan
• Oven
• Wire Rack
• Pastry Brush
• Bench Scraper
• Spatula (optional)

Critical Steps — Do Not Skip

• Kneading until a thin, stretchy film forms after adding butter.
• Ensuring the matcha paste is fully incorporated for even color and flavor.
• First rise until the dough doubles in size.
• Twisting and rolling the strips while keeping the top edge attached.
• Second rise with steam to achieve a soft, glossy crust.

Chef Tips from the Video

• Use a kitchen scale for all ingredients – it gives the most consistent results.
• Let the dough rest after dividing; this relaxes the gluten and makes rolling easier.
• Toast almond slices lightly before sprinkling for extra crunch and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; thaw at room temperature.

Room temperature: Best consumed within 2 days if kept in a bread box.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
• Matcha filling can be prepared up to 2 days ahead and kept refrigerated.
• Baked bread freezes well; slice before freezing for easy toast‑ready portions.

Frequently Asked Questions