GREEN TEA HOKKAIDO MILK LOAF

Tuesday, 18 July 2017





My Yin-Yang Matcha Hokkaido milk loaf. I did not have a name for this bread but my husband called it Yin-Yang Bread the moment he saw it. The yin-yang meaning and symbolism date back to ancient China and represents a belief that everything in the universe consists of two forces that are opposing but complementary.

I hope you will like it.

Yields:  One loaf (12x25x11cm loaf pan with cover) and one small braided bun

INGREDIENTS:

White Loaf:

270 gm bread flour
40 gm brown sugar
½ tsp salt
5 gm full cream milk powder
1 ½ tsp instant yeast
1 egg (whisked)
30 gm whipping cream/thick cream
27 gm fresh milk
105 gm tangzhong
25 gm unsalted butter

Green Tea Loaf:

270 gm bread flour
40 gm brown sugar
½ tsp salt
5 gm full cream milk powder
1 ½ tsp instant yeast
1 egg (whisked)
30 gm whipping cream/thick cream
27 gm fresh milk
105 gm tangzhong
25 gm unsalted butter
1 tbsp green tea/matcha powder

METHOD:

1.  Add all ingredients of white loaf into the bowl of stand mixer, first the wet ingredients (milk, cream, egg, tangzhong and butter), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes.

2.  Then let the dough complete the 1st round of proofing, about 45 to 60 minutes until double in size.

3.  In another bowl of stand mixer, repeat the same process of the above 1, 2 & 3 for Green Tea Loaf.

4.  Transfer the white loaf dough to a clean floured surface. Roll out with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Repeat the same for Green Tea loaf.

5.  Brush water on top of the white loaf dough and stack Green Tea loaf on top and slowly form the joined dough into a log again. Place dough in a 12X25X11 cm loaf pan lining with non-stick baking sheet. Cover the the loaf pan with the cover. Let it rise for another 45-60 mins.

6.  Bake in a preheated 190 C oven for about 40 – 50 minutes. Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

Note:

This recipe yields two loaves from 9×5 inch loaf pans without cover. However, I used a 12x25x11cm loaf pan with cover. I needed 852 g (428g white loaf & 428 green tea loaf) for this pan. So, I shaped the balance of the dough into a braided bun.

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