Matcha Buns Recipe (with video)
Matcha Buns Recipe
After many years cooking, finally we learned how to make this perfect Matcha buns! We were wondering how we could reproduce my mother's soft buns but we have finally convinced ourselves that we are able to make these nostalgic buns and now with Matcha! Yesterday we made our Youtube video to share this recipe. Please visit us!
For this recipe, we strongly recommend you to use our CHLORELLA MATCHA and not normal Matcha. Because normal Matcha's color dies off if you cook at high heat. But Chlorella Matcha keeps vivid green color and it is really fun to cook with CHLORELLA MATCHA. The Matcha House's CHLORELLA MATCHA is 50% Chlorella and 50% Matcha. No additives, no artificial colors, it is 100% natural product.
Japanese buns are soft and have a mild sweetness. This buns also are bit sweet. So they are ideal for your breakfast or for your afternoon snacks. Please try this easy recipe and share your buns with your beloved ones!
Ingredients:
(for 4 pieces of 10cm buns)
300g of bread flour
12g fresh yeast
30g brown sugar
5g white sugar
6g of Chlorella Matcha
5g of salt
15g of Olive Oil
200ml milk
Bread flour for dusting
Preparation:
1. In a bowl mix flour and Chlorella Matcha.
2. Separate half of the mixture into another bowl (no need to weigh)
3. In the first mixture add 2 types of sugar and yeast. Heat the milk to 40ºC and gradually add to the mixture. Mix well.
4. In the second mixture, add salt and olive oil. Mix well.
5. Mix 3. and 4. all together.
6. Transfer the dough to a floured kitchen table.
7. With floured hands, knead the dough, knocking for about 10 minutes.
8. Shape the dough into a small ball and leave it (in a bowl, covered with transparent paper and with the wet cloth on top) in the oven at 40ºC for 40 minutes to rise until it doubles in size.
9. Once it has doubled in size, remove it from the bowl and press a finger into the dough. If indentation remains, the dough has properly risen.
2. Separate half of the mixture into another bowl (no need to weigh)
3. In the first mixture add 2 types of sugar and yeast. Heat the milk to 40ºC and gradually add to the mixture. Mix well.
4. In the second mixture, add salt and olive oil. Mix well.
5. Mix 3. and 4. all together.
6. Transfer the dough to a floured kitchen table.
7. With floured hands, knead the dough, knocking for about 10 minutes.
8. Shape the dough into a small ball and leave it (in a bowl, covered with transparent paper and with the wet cloth on top) in the oven at 40ºC for 40 minutes to rise until it doubles in size.
9. Once it has doubled in size, remove it from the bowl and press a finger into the dough. If indentation remains, the dough has properly risen.
10. Cut the dough into 4 and give it a rounded shape and transfer it to a baking tray.
11. Cover the dough with the transparent paper and on top with the wet cloth and leave 10 more minutes to rest at room temperature (in the meantime preheat the oven).
12. Preheat the oven. Pour a glass of water on a tray or in a mold and place it below in the oven (this step can be omitted).
13. Raise the oven temperature to 170ºC and bake the buns for 20 minutes (with heat above and below, at medium height).
14. Once cooked, immediately remove the buns from the oven. It is ready to eat!
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| before baking |
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| after baking |
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| small green buns |
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| very soft |
Matcha blended with chlorella, a green alga that contains a high chlorophyll content, which gives a vivid green color to the culinary creations. 100% natural. At high heat, Matcha starts to die off, but due to chlorella, this retains Matcha's vibrant green color after baking. Suitable for most food applications. Actually this grade is used by a lot of bakery companies and food makers.
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