Description
Matcha Pan is a soft, fluffy Japanese sweet bread infused with the earthy bitterness of matcha green tea and topped with a crisp, slightly sweet cookie crust. Its vibrant green color and delicate sweetness make it a delightful treat for matcha lovers and pastry enthusiasts alike. This matcha pan recipe combines traditional Japanese flavors with a modern baking twist, creating a visually stunning and delicious pastry perfect for breakfast or dessert.
Ingredients
Scale
For the Bread Dough:
- 2 tablespoons matcha powder (culinary grade)
- 3 cups bread flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup whole milk, warmed (110°F)
- 1 large egg
- 3 tablespoons unsalted butter, softened
For the Cookie Topping:
- 1 cup cake flour
- 2 tablespoons matcha powder
- ¼ cup unsalted butter, softened
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
Prepare the Bread Dough:
- In a large mixing bowl, combine bread flour, matcha powder, sugar, salt, and instant yeast.
- Add the warm milk, egg, and butter. Mix until a dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Cover with plastic wrap and let rise in a warm place for 60–90 minutes until doubled in size.
Make the Cookie Topping:
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract; mix well.
- Sift in cake flour and matcha powder, mixing until a smooth dough forms.
- Roll into a log, wrap in plastic, and chill in the fridge for 30 minutes.
Assemble the Matcha Pan:
- Once the bread dough has risen, divide it into 8 equal pieces and roll them into balls.
- Flatten the chilled cookie dough and wrap each bread ball with a thin layer of cookie dough.
- Use a knife to gently score the cookie topping in a crisscross pattern (like melon pan).
Proof and Bake:
- Place the shaped buns on a baking sheet lined with parchment paper.
- Let them rise for 30–40 minutes until puffy.
- Preheat the oven to 320°F (160°C).
- Bake for 12–15 minutes until the tops are firm but not overly browned.
Cool and Serve:
- Let the matcha pan cool on a wire rack.
- Enjoy warm or at room temperature with green tea or a matcha latte.
Notes
- For a richer matcha flavor, add an extra teaspoon of matcha powder to the dough or the cookie topping.
- Store in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- To reheat, microwave for 15–20 seconds or warm in a 300°F (150°C) oven for 5 minutes.
- You can freeze matcha pan for up to 2 months. Thaw at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Cuisine: Japanese
Nutrition
- Calories: 220 per bun
- Fat: 8g
- Carbohydrates: 32g
- Protein: 5g