Matcha Pan
Matcha pan is a soft, fluffy bread infused with vibrant matcha green tea powder, combining the sweetness of bread with the earthy, umami-rich taste of matcha. It can be made into different styles, from sweet matcha milk bread to crispy melon pan with a matcha-flavored crust.
Equipment
- Mixing bowls
- Stand Mixer or Hand Mixer
- Rolling pin
- Baking sheet
- Sifter
Ingredients
Matcha Bread Dough
- 2 cups all-purpose flour Can substitute with bread flour for extra chewiness
- 1 tbsp matcha powder Use culinary-grade matcha for best results
- 1/4 cup granulated sugar Can substitute with honey or maple syrup
- 1/2 tsp salt
- 1 cup warm milk Almond or oat milk for dairy-free option
- 2 tsp instant yeast For faster rise
- 1 egg Flax egg for an egg-free option
- 3 tbsp unsalted butter Coconut oil for a vegan version
Instructions
- Dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy.
- In a large bowl, whisk together the flour, matcha powder, sugar, and salt.
- Add the yeast mixture, egg, and melted butter to the dry ingredients.
- Knead the dough for 10–12 minutes until it becomes smooth and elastic.
- Cover the dough with a damp towel and let it rise for 1–2 hours until doubled in size.
- Punch down the risen dough and transfer it to a lightly floured surface.
- Shape the dough according to your preferred style: loaf, rolls, or melon pan.
- Cover the shaped dough and let it rise again for 30–45 minutes.
- Preheat the oven to 350°F (175°C).
- Brush the tops of the bread with milk or egg wash for a golden finish.
- Bake for 20–25 minutes or until lightly golden and sounds hollow when tapped.
- Let the matcha pan cool completely before serving.
Notes
Experiment with fillings like red bean paste, white chocolate, or custard for extra flavor. Toast before serving for a crispy texture.