xxscj1678
Culinary Explorer
Hey there 
, baking enthusiasts! Today, I'm thrilled to share a recipe that's sure to impress: Marbled Matcha Milk Bread. With its delicate swirls of green tea goodness, this bread is a true masterpiece.
Marbled Matcha Milk Bread
Ingredients:
Instructions:
- Make the tangzhong by whisking milk and flour in a saucepan until thickened. Cool and transfer to a mixer bowl.
- Combine cold milk, yeast, sugar, and egg with the tangzhong.
- Add flour and salt, then gradually incorporate softened butter. Knead until smooth.
- Divide dough in half, adding matcha to one portion. Let rise until doubled.
- Shape dough into balls and let rest. Roll each ball and stack, then roll into cylinders.
- Flatten each cylinder, roll into logs, and place in a loaf pan. Let rise until puffy.
- Preheat oven to 350°F. Brush with egg wash and bake for 40-45 minutes.
- Cool before slicing. Store leftovers wrapped at room temperature or freeze for longer storage.
So, whether you're a seasoned baker or just starting out, give this recipe a try and indulge in the wonderful world of homemade bread. You won't regret it!
, baking enthusiasts! Today, I'm thrilled to share a recipe that's sure to impress: Marbled Matcha Milk Bread. With its delicate swirls of green tea goodness, this bread is a true masterpiece.Marbled Matcha Milk Bread
Ingredients:
- 1 cup (227g) whole milk
- 1/2 cup (60g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (113g) cold whole milk
- 2 1/2 teaspoons instant yeast
- 2 tablespoons (25g) granulated sugar
- 1 large egg
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons table salt
- 4 tablespoons (57g) unsalted butter, softened
- 2 tablespoons (12g) matcha powder
- 1 tablespoon (14g) water
- 1 large egg, beaten with 1 tablespoon (14g) milk (egg wash)
Instructions:
- Make the tangzhong by whisking milk and flour in a saucepan until thickened. Cool and transfer to a mixer bowl.
- Combine cold milk, yeast, sugar, and egg with the tangzhong.
- Add flour and salt, then gradually incorporate softened butter. Knead until smooth.
- Divide dough in half, adding matcha to one portion. Let rise until doubled.
- Shape dough into balls and let rest. Roll each ball and stack, then roll into cylinders.
- Flatten each cylinder, roll into logs, and place in a loaf pan. Let rise until puffy.
- Preheat oven to 350°F. Brush with egg wash and bake for 40-45 minutes.
- Cool before slicing. Store leftovers wrapped at room temperature or freeze for longer storage.
So, whether you're a seasoned baker or just starting out, give this recipe a try and indulge in the wonderful world of homemade bread. You won't regret it!
Lemme try this for my next baking project!
