SOFT & VERSATILE Matcha Shokupan Milk Bread

This recipe for Matcha Shokupan yields a light and soft fluffy bread that has an earthy green tea flavour. This milk bread is great for sandwiches, Matcha French Toast, or snacking as is.
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Website: www.siftandsim...
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Ingredients:
Tangzhong:
20 ml water
20 ml whole milk
15 g bread flour or all-purpose flour
5 g matcha
Dough:
255 g bread flour or all-purpose flour
30 g granulated sugar
2 g sea salt
6 g active dry yeast
113 ml whole milk
1 large egg
20 g unsalted butter
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[@HealthyWorldCuisine]

Looks better than the bakeries in Asia! Super soft and fluffy! Yum

[@siftandsimmer]

Thank you, they are indeed soft and so delicious, freshly baked! :)

[@quaintonquaint5486]

I followed this recipe and it was successful! The bread was sooo light and fluffy, the only downside for me was the matcha color was more yellowish. I mixed a lower grade matcha with a higher grade matcha, perhaps that was the fault? Or is there specific baking matcha? I had a very strong positive reaction from everyone though! I also mixed it by hand and it took a good amount of time but it was worth it (:

[@siftandsimmer]

I would choose the highest quality matcha, such as ceremonial matcha that will withstand the longer baking period. Glad you liked the recipe!

[@RosieLovesTea]

That looks amazing! So light and fluffy 😍

[@catherine5082]

does the matcha roux that you used at the start need to be cooled down before adding the bread flour?

[@siftandsimmer]

Typically yes, let it cool for 5-10 minutes before adding the rest of the bread flour. You just want to make sure that it's not too hot to kill the yeast. If you're in a colder climate like I am, I just go ahead and add in the rest of the ingredients.

[@jennysonchaiwanich5346]

Thank you for sharing. The colour is so nice, may I know which brand of matcha do you use? I

[@siftandsimmer]

I used Aiya Matcha ceremonial :)

[@nancyy22222]

Thanks so much for all your videos! Is there a certain brand of matcha that you use or recommend?

[@siftandsimmer]

I use Aiya Matcha.

[@feliciagaffney1998]

I was thinking I'd love to make a green bread to go with a red beet bread... amd then figured matcha would be the way to do it... but i don't like matcha. I assume the bread will taste like the powder. Os there anything else I could use to make a green bread?

[@tomoyat5517]

Hello thank you for this recipe I’m actually trying out as I speak. I wanted to know which brand of stand mixer you use? I see it comes with a spiral one instead of a hook That comes with Kitchenaid I have. I make pizza dough weekly and I wanted to buy one like you have. Thanks for your feedback.

[@siftandsimmer]

Hi there, I use a KitchenAid stand mixer. The spiral dough hook came with my mixer, which is a bowl-lift type. Hope that helps!

[@tn4110]

If we don't have a stand mixing bowl with a dough hook and kneaded the dough by hand instead would it still turn out the same? Or would it turn out worse? Thank you!

[@siftandsimmer]

You can still knead the dough by hand, but the texture may not be as soft and fluffy as kneaded by stand mixer.

[@tn4110]

@@siftandsimmer thank you😊

[@zehratastan7160]

Does it taste like matcha?

[@mariocordoba800]

do you refrigerate it or how long does it stay fresh outside?

[@siftandsimmer]

It can keep at room temp for up to 3 days. Afterwards, you can refrigerate or freeze the sliced loaf.

[@lyneng1484]

Hi for tangzhong i thought the ratio of flour versus water is 1:5 but your recipe doesn't say so. Is that correct?

[@siftandsimmer]

Usually tangzhong ratio is 1:5; this is my own formula since the dough does contain egg.

[@aiky2257]

If I use air fryer, how should I adjust the temperature ?

[@siftandsimmer]

Sorry, I have not used an air fryer for this particular recipe.

[@aiky2257]

@@siftandsimmer It’s okay, but I’ve seen other recipes show that we should cover the dough with foil paper during the first section of baking. Do you think it’s necessary ? Also, did you bake it with the fans on ? Thank you.

[@siftandsimmer]

@@aiky2257 You can cover the dough with foil if you're not using a pullman loaf box (as shown in the video), which will slow down the amount of browning. So if you prefer a lighter loaf, you can cover, but adjust according to the strength of your oven. I baked without the fan.

[@aiky2257]

@@siftandsimmer thank you so much ! I will give it a try and give you a review later.

[@lingxiue8856]

This looks good! Can I use instant yeast?

[@siftandsimmer]

Yes, you can use 4g instant yeast. Just add to the dry flour mixture and proceed.

[@ginachuaxh]

can we do without the box?

[@siftandsimmer]

You can certainly make the bread without the top lid of the Pullman pan -- it will just look like a normal loaf; however if you want the full square shape, you will need it.