Matcha Swirl Bread

by - January 30, 2018






I like to play around with the sponge dough method for bread making.  This time, I used more sponge dough (ratio 1:1) to make this beautiful and soft Matcha Swirl bread.  The result is not much difference to the sponge dough method recipes (ratio 3:7) I shared previously. To be honest, the green tea powder didn’t give much flavour. However, it looks pretty as a combination of two colours. 

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Matcha Swirl Bread – Overnight Sponge Dough Method


INGREDIENTS:

Sponge Dough:
210g bread flour (I used Japanese high gluten flour)
¾ tsp instant yeast
¾ tsp brown sugar
135g water

Main Dough:
215g bread flour (I used Japanese high gluten flour)
¾ tsp instant yeast
2 ½ tbsp brown sugar
2 tbsp milk powder
1 ½ tsp salt
40g whisked egg (from 1 large egg, balance use for egg wash)
30g butter, room temperature
80g – 85g fresh milk
1 tbsp + 2 tsp matcha/green tea powder

Topping:
Eggwash – balance of whisked egg from the above
Black sesame seeds

Utensils:  
21 x 14 X 8 cm rectangle baking pan


METHOD:

For the Sponge Dough:

  1. Combine water, yeast and sugar in a mixing bowl.  Then mix in bread flour and knead with your hand for few minutes until smooth and shiny.  Roll into a ball and place in a greased bowl.  Cover with cling film and let it prove for 1 hour in a warm and dark place. 
  2. After 1 hour, place into the refrigerator and use the next day at least after 8 hours or up to 16 hours. 30 minutes before using, take out the sponge dough from refrigerator to return to room temperature.

For the main dough:

  1. Line the baking pan with parchment paper.
  2. Put all ingredients (start with salt, flour, yeast, sugar, milk powder, butter, cooking cream and sponge dough (tear into few pieces)) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together, become elastic and tacky but not sticky. Tacky dough behaves sort of like a Post-it note, sticking to a surface but peeling off easily. It takes around 12 - 15 minutes at medium speed.  If the dough is too dry, add 1 tablespoon of water or cooking cream at a time.   After kneading, divide dough into 2 equal portions.  One portion leave in a bowl. Return another portion into the bowl of stand mixer and sift in matcha/green tea powder.  Knead again at medium speed until well mixed.
  3. Let the doughs rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.  I normally left it inside the oven (off) with a bowl of hot water.
Shaping & Baking:
  1. Punch down each dough to release the air individually. Transfer the plain dough to a clean floured surface then divide into 2 equal portions. Shape each plain dough into a long log (25cm). Roll out each log with a rolling pin into long rectangle shape (45cm X 10 cm). 
  2. Repeat the same to matcha dough.
  3. Spray water on the plain dough slightly and place the matcha dough over the plain dough.  Press with palm to make sure both layers are stick together.  Spray some water on matcha dough and roll up tightly like a swiss roll starting from the shorter side until a log is formed. Pinch to seal the seams.  
  4. Place all the dough in prepared loaf pan.
  5. Let it rise for another 45 to 60 minutes or until double in size.
  6. 15 minutes before baking, preheat the oven to 190C.
  7. Brush top of the dough with egg wash and sprinkle some black sesame seeds.
  8. Bake at preheated oven for 25 - 30 minutes, or until golden brown.
  9. Remove bread from oven and let them cool on rack.


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6 comments

  1. What an amazing bread! Looks so fluffy and pretty with the green and white - so beautiful ♥

    ReplyDelete
    Replies
    1. Hi Natalie,

      Thank you for the compliment and glad that you like this bread...

      Cheers:)

      Delete
  2. Hi Yeanley,
    Thanks for sharing the recipe love the swirl concept Thanks for the idea will try with green tea powder

    ReplyDelete
    Replies
    1. Hi Samaresh,

      Thank you for your comment. My pleasure to share. Glad that you like it.

      Cheers:)

      Delete
  3. Hello Yeanley, thanks for sharing the recipe, the bread looks beautiful. Would like to ask about yr pt.2 of the 'Main Dough", is "cooking cream" = 80-85g fresh milk? And if I would like to have pandan flavour (normally I get the juice from the pandan leaves) instead of matcha, any suggestions on how it could work?

    ReplyDelete
    Replies
    1. Hi Dahlia,

      Thank you for dropping by. Cooking cream and fresh milk weight more or less the same. If you would like to try Pandan flavour instead. I may suggest you to divide the main dough ingredients into half and knead separately. Then replace 40g of fresh milk with Pandan juice for Pandan dough. Roughly like below:

      Plain Dough:
      108g bread flour (I used Japanese high gluten flour)
      1/4 + 1/8 tsp instant yeast
      1 tbsp brown sugar
      1 tbsp milk powder
      3/4 tsp salt
      20g whisked egg (from 1 large egg, balance use for egg wash)
      15g butter, room temperature
      40g or more fresh milk

      Pandan Dough:
      108g bread flour (I used Japanese high gluten flour)
      1/4 + 1/8 tsp instant yeast
      1 tbsp brown sugar
      1 tbsp milk powder
      3/4 tsp salt
      20g whisked egg (from 1 large egg, balance use for egg wash)
      15g butter, room temperature
      40g or more pandan juice

      Cheers and happy baking..

      Delete