Cooking with Japanese Green Tea Matcha - utilizing European ingredients -

Hello everyone! This blog is a collection of recipes with Japanese Green tea Matcha. It is not easy to cook Matcha in Europe because it is difficult to find fresh Matcha powder at reasonable price and it is not easy to find recipes using material which you can find easily in Europe. We are trying to introduce easy recipes with Matcha utilizing European ingredients and recommendable Matcha powder. Enjoy a lot our Green Tea recipes! 【COPYRIGHT】All recipes and photographs are copyrighted and may not published elsewhere without permission.

Wednesday, December 21, 2011

Christmas Matcha Green Tea Stollen



A Stollen is a traditional German cake, usually eaten during the Christmas season. It is a loaf-shaped cake containing dried fruit, and covered with icing sugar.  We have to admit that we have never tried Stollen, we have seen it in the shops but we have never made it.  Yesterday, our confectioner friend SATOKO brought us a very original Stollen - "Matcha Green Tea Stollen with sweet chestnuts". It was the stollen to fall in love with.  Low in sweetness and healthly ingredientes are used.  It is so delicious that once you start, you will never able to stop eating it!!  

Ingredients:
70g butter
30g Wasanbon (Japanese White Sugar)
1 egg yolk
60g soymilk
8g dry yeast
80g bread flour
80g cake flour
2 tablespoon of Matcha
4g salt
1/3 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
30g sweet chestnut
50g Roasted walnuts
100g dried fruit dipped in rum
Melted butter and powdered sugar




Preparation:
1. Put the yeast into a small bowl and pour over the warmed soymilk (about 40ºC).
2. In a large bowl, put melted butter, add the Wasambon (Japanese sugar) and beat well.
3. Add whisked egg yolks and mix well.
4. Add sifted powders and mix throughly together.
5. Add  preliminary fermented 1.to 4.
and knead well.
6. Add spices, chestnuts, walnuts, dried fruits and continue kneading until smooth. Form round shape and let it rise about 2 hours  (primary fermentation)
7. Deflate the dough and
turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough.  Let it rise about 1 hour (Secondary fermentation).
9. 
Bake in the preheated oven for 30 minutes at 180 ℃
10.
While warm, brush the surface with some melted butter and leave to cool.
11.
When cool, dust it with icing sugar. 

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