Matcha & Milk Tangzhong Bread Recipe | The Tummy Train (2024)

For the Tangzhong

• 1/3 cup bread flour
• 1 cup water

For the dough

• 2½ cups bread flour
• 3 Tablespoons sugar
• 2 teaspoons instant yeast
• 1/2 teaspoon salt
• 1/4 to ½ cup milk
• 1 large egg
• 120 grams tangzhong, just a little over half of above recipe
• 3 Tablespoons butter, cut into small pieces, softened at room temperature
• 1½ to 2 Tablespoons matcha green tea powder
• Egg wash, 1 egg with a bit of milk or water

Make the tangzhong

• 1. In a heavy-bottomed saucepan, whisk flour into the water until completely dissolved and no lumps remain.

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• 2. Set the pan on the stove at medium heat and begin to stir as the mixture heats up. To avoid burning, stir constantly until the mixture begins to thicken. Keep stirring until the mixture forms lines right on the path where you stir your spoon. (If using a thermometer, stir until the temperature of the mixture reaches 65°C.)

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• 3. Turn off the heat and take the mixture off the stove. Transfer immediately to a bowl to stop the cooking process and let cool. Press clingfilm right on the surface to prevent the tangzhong from forming skin. Let cool to room temperature before using, or place in the fridge up to 2 days if not using right away. (Make sure to use within a few days as this does not keep well.)

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Make the dough

• 4. In the bowl of a stand mixer, combine the flour, salt, sugar and instant yeast. Make a well in the center, then add in 1/4 cup of milk first, egg, and tangzhong.

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• 5. Using a wooden spoon, mix the ingredients together briefly until shaggy dough is formed. Add in butter pieces, then attach the bowl to the stand mixer.

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• 6. Using the dough hook, knead the dough on medium speed for about 10 to 20 minutes, until the dough is smooth and elastic. (Add more milk as necessary.) The dough will be quite sticky and will look a bit wet, but to check if the dough is ready, you should be able to take a chunk of dough and gently stretch it to a very thin translucent membrane before it breaks. When it does break, a circular hole-like shape on the stretched dough should form. This is the windowpane test.

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• 7. Take out the dough from the bowl onto a lightly floured surface, and gently knead into a round by hand. Split the ball of dough into half and return one half into the mixer bowl, reattaching it to the stand mixer. The other half goes into a lightly greased large bowl to proof.

• 8. To the dough in the mixer bowl, add matcha powder and continue kneading with the dough hook for about 2 minutes on medium speed or until matcha powder is thoroughly incorporated. Transfer this dough into another lightly greased bowl, cover with cling wrap or a towel, and let proof alongside the plain dough until doubled in size, about 60 minutes.

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• 9. Once both dough have completed their first rise, punch down and transfer to a floured surface. Working on the dough one at a time, knead briefly before dividing each dough into four equal portions. You should end up with 4 green and 4 white pieces of dough, or 8 pieces in total. Knead each portion into balls, cover with cling wrap once again, and let rest for 15 minutes to relax the gluten.

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• 10. Using a rolling pin, roll out each round of dough into an oval shape roughly 6 x 4-inches. Take one piece of rolled-out matcha dough and put on top of a rolled-out white dough. Run the rolling pin a few times on top of the stacked dough so that the two begin to stick together.

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• 11. Take one short end of the dough and fold just to the center of the oval, then take the other end and fold to meet the top. It will look like a folded letter.

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• 12. Flip dough over with the folds facing down and flatten with the rolling pin. Flip dough over again so the folds face upwards then roll the dough up like you would a Swiss roll. Place the rolled-up dough into the bread pan. Repeat with the remaining pieces of dough.

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• 13. Once all the rolled-up pieces of dough are in the loaf pan, place plastic wrap or a towel over the rolls. Let rise a second time until doubled in size, another 40 to 60 minutes.

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• 14. In a small bowl, beat an egg and add a scant teaspoon of water or milk for egg wash. Once dough has risen sufficiently, brush egg wash on top and sprinkle with some sesame seeds. Bake at 325°F (170°C) for 30 minutes, checking halfway if the bread is browning too fast on top. If this happens, tent your bread with aluminum foil.

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• 15. Let bread cool in pan briefly, then carefully turn out on a wire rack. The bread will be soft so be gentle! Slice through the bread with a sharp knife, making sure not to squash it while doing so. This bread is best eaten warm.

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Adapted from Kirbie’s Cravings blog