Red Bean Matcha Milk Bread

• Rest_dough plain dough and matcha dough for until doubled in size
• Rest_dough shaped rolls for 1 hour

Nutrition values are AI-estimated based on ingredients.

• 0.5 cups water
• 3 tablespoons bread flour
• 3 cups bread flour
• 1.5 tablespoons sugar
• 2 tablespoons milk powder
• 1 teaspoon yeast
• 1 teaspoon salt
• 6.5 tablespoons warm water
• 1 large egg
• 1.5 tablespoons softened butter
• 1 teaspoon matcha powder
• 0.5 cups red bean paste
• 1 egg
• 1 teaspoon water
• Sesame seeds

1. 1Pour 0.5 cups of water and add 3 tablespoons of bread flour into a small pot, then whisk continuously over heat until it thickens into a sticky, opaque white roux.
2. 2In a large stand mixer bowl, combine 3 cups of bread flour, 1.5 tablespoons of sugar, 2 tablespoons of milk powder, 1 teaspoon of yeast, and 1 teaspoon of salt, then lightly mix with a spatula.
3. 3Add the prepared tangzhong roux and 6.5 tablespoons of warm water to the dry ingredients in the mixer bowl, then use the dough hook attachment to start kneading on a low speed.
4. 4Once ingredients combine, crack 1 large egg into the bowl, and after further kneading, add 1.5 tablespoons of softened butter, continuing to knead until the dough is smooth, elastic, and pulls away cleanly.
5. 5Remove the dough, divide it into two equal halves; place one half in a light blue bowl, shape into a ball, and cover; to the other half, still in the mixer, add 1 teaspoon of matcha powder and knead until uniformly incorporated.
6. 6Shape the matcha dough into a ball, place in a yellow bowl, cover both doughs, and leave to rise until doubled in size.
7. 7After the first rise, gently punch down both doughs to release air; take individual portions of both doughs, roll a plain portion flat, roll a matcha portion slightly smaller and place on top, then press edges and gently roll out again.
8. 8Spread about 0.5 cups of red bean paste evenly over the green matcha layer, leaving a small border, then carefully roll up the dough from one end, encasing the red bean paste, and seal the ends to form an oval roll, repeating for remaining portions.
9. 9Place four shaped rolls in a white baking dish, cover, and leave for a second rise for about 1 hour; once risen, brush with an egg wash (1 egg beaten with 1 teaspoon of water) and sprinkle with sesame seeds.
10. 10Bake the bread in an oven at 350°F (approximately 175°C) until golden brown.
11. 11Remove the baked bread from the dish onto a cooling rack, then pull apart or slice and serve.

These instructions are our analysis of the original video. Watch on YouTube →