(Almost Fat free) Wholemeal Matcha Chocolate Buns
These buns stay soft for 2 days! Don’t refrigerate them. Don’t over-proof them during the second rise. Won’t say anything else. I think I caught a virus. (A real one, not computer one). Feeling sick :-(
I followed Christine‘s recipe for Japanese Green Tea Bread but tweaked it to make it wholemeal and dual coloured.
Tangzhong preparation method:
Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.
Heat mixture over a stove in a saucepan at medium-low heat.
Keep mixing until until a swirl of your spoon leaves a trail.
Immediately pour mixture into a separate bowl and cover with plastic wrap.
Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)
- 250 gm bread flour
- 100gm wholewheat pastry flour
- 55 gm caster sugar (3Tbsp + 2tsp)
- 5 gm salt (1tsp)
- 56 gm egg (1 large egg)
- 125 ml milk (1/2C)
- 120 gm tangzhong
- 2 heaped tsp instant yeast
Mix all ingredients except matcha and cocoa powder and red bean paste.
Add them into the mixer bowl of a stand mixer.
Mix and speed 1 for 1 minute than 3 minutes at speed 2.
Separate dough into 2 portions.
To 1 portion, add matcha powder and to the other portion add cocoa powder.
Knead each portion separately with stand mixer till dough that passes windowpane test
Shape the doughs into smooth rounds and place in separate bowls covered with cling wrap
Let them rise till double in volume for about 60 mins.
Remove doughs and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
Flatten out each dough into roughly equal sized rectangles. Place one portion onto the other and roll up like a swiss roll. Flatten out again with rolling pin. Roll up and flatten out again.
Divide into 12 equal portions and shape into balls.
Cover with cling wrap, let the doughs rest for 15mins.
Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 40mins.
Bake at preheated oven at 170 degrees Celsius for about 20 minutes.
Remove from oven and let cool on wire rack
This post is going to YEASTSPOTTING!!!