Tuesday, February 28, 2017

Matcha Swirl Bread






My bread making passion is back and nothing makes me happier than kneading and kneading dough to make bread or bun for our tea break .  Now that the addiction of making bread is back, Wildboar and I will be having bread for most of our tea break... LOL!  Wildboar loves bread just like his dad. I remembered my father-in-law had bread everyday for breakfast. Looks like he takes after his dad. Good for me that he loves eating bread. I get to enjoy making bread and someone gets to eat the bread. 

He has taken a liking to my homemade ones.  Thank God for that, otherwise I have to eat my own bakes then...soon I will look like a loaf of bread ...okay back to this matcha swirl bread.  Love this matcha swirl bread .The aroma of matcha waffing out of the oven as it is baking in the oven is intoxicating ! The best aromatherapy for the house is the smell of freshly baked bread!  Agree? Only a bread lovers will understand this language :)  Easy to make and so therapeutic for the soul ...try it and who knows you might be addicted to it too. 


 use the knuckles to knead till window pane ( stretch thin )
divide into two portions..one with matcha and the other leave plain
cling wrap and proof for 1 hour, then divide into 2 equal portions
of each type..2 portions of matcha and 2 portions of original


 leave to proof for 15 mins, then roll out flat of same size


 stack one layer of matcha and original alternately
and roll like how you roll a  swiss roll





 place the bread roll into a greased bread






















cling wrap and leave to proof for another hour






















once it has proof to double its size,
bake in preheated oven 180 deg C for 30 minutes 





















once it is golden brown and cooked through ,take out of oven






















 and turn over the bread and cool on a wire rack, cover with 
clean kitchen towel till the bread has cool down.
Cut into slices, thickness of your choice :)
hubby likes it thicker


 love the matcha swirl...at least it looks done by a pro baker :)
 I am strong believer of "practice makes perfect"






















Keep in air tight container ...the left over bread can be kept in fridge
and zap it for 20 sec in a microwave oven 
it will maintain is softness and still taste
 like freshly baked bread

Matcha Swirl Bread

To make matcha paste:

5 gm of matcha powder mix with 1/4 tsp water - stir till become a paste

 dough ingredients:

220 gm high protein flour
120 ml warm water
3 gm dry yeast
3 gm salt
1 egg
20 gm butter  - room temp

matcha paste 

Method :

To make the dough -  
1.Put all the dry ingredients in a mixing bowl. Give it a stir to make sure all the ingredients are well mixed. 

2.Add beaten egg to the flour and stir into the flour mixture. Slowly add in the warm water and use a pair of chopsticks to stir till you get a sticky dough.  Add in butter and using the hand , blend in the butter into the dough till it is incorporated into the dough.  

3.Place the still sticky dough on a floured surface and using the knuckles knead till the dough is not sticky and you can stretch till thin ( window pane stage ). 

4.Divide dough into two equal portions.  One portion of dough , leave it plain.  The other portion of dough ,add in matcha paste and continue to knead till the matcha paste is well incorporated into the dough. 

5.Place the two pieces of dough in two separate clean bowls and cling wrap them and leave to proof 1 hour ( fermentation hour) 

6. After 1 hour of proofing or double its size, punch down the dough and divide into another 2 equal portions ( there will be 4 portions in total - 2 matcha and 2 original )

7. Roll into balls and leave to proof for 15 mins.  Flatten the round ball and roll flat into same size.
Stack alternately one after the other ,  starting with the plain dough and ending with the matcha layer. Lightly flatten with a rolling pin before rolling into swiss roll. 

8. Place the  bread roll onto a greased loaf pan. Cling wrap  and leave to proof again for 1 hour or till double in size.

9. Bake in a preheated oven of 180deg C for 30 mins or till top has turned golden and a tap on the crust gives a hollow sound.

10. Turn the bread onto a wire rack to cool down. Cover with a clean kitchen towel till it has cooled down before cutting into slices. Cut bread with serrated knife for a neat and clean cut.

* note:
keep bread in air tight container after slicing.  Left overs can be kept in fridge and zap 20 secs in microwave and it taste as good freshly baked ones.



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