Green Tea Buns Recipes

MATCHA GREEN TEA BREAD

Steps:

• Place flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt in a mixing bowl and mix by hand. Make a well in the center and pour in 1/2 cup plus 2 tablespoons milk and beaten egg. Mix to form a soft dough.
• Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into the dough.
• Continue to knead until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes. Smooth dough into a ball and place in a mixing bowl. Cover with plastic wrap and let dough rise until doubled in size, about 1 hour.
• Lightly grease a loaf pan. Remove dough from the bowl and punch out accumulated air. Place on a lightly floured surface and use a rolling pin to roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place seam-side down in the prepared pan and cover with plastic wrap. Let dough rise a second time until it fills 80% of the pan, 45 to 60 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 30 to 35 minutes.
• Remove bread from pan immediately and let cool completely before slicing, about 30 minutes.

GREEN TEA BUNS

Steps:

• Sift together flower and baking powder.
• Stir in water.
• Knead 10 times and divide into 25 balls.
• Steam for 20 min until tender.

TEA BUNS

Steps:

• Stir together dry ingredients.
• Cut in butter or margarine until well-blended and no longer lumpy.
• Add raisins.
• Add milk.
• Roll dough onto a lightly floured surface and roll with a rolling pin until 1-1/2 inches thick.
• Place on a greased baking sheet.
• Bake at 375 for 13-15 minutes.

GREEN TEA SWISS ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan; line with parchment paper.
• Stir 1 tablespoon water and 1 tablespoon matcha together in a small bowl to form a paste the consistency of mustard.
• Beat egg yolks and 2 tablespoons white sugar together in a bowl until light and creamy, 3 to 4 minutes. Add flour; beat until smooth and fluffy, about 1 minute. Stir in green tea paste.
• Beat egg whites in a separate bowl with electric mixer at high speed until soft peaks form, 4 to 5 minutes. Add remaining 2 tablespoons sugar; beat until mixture is stiffened and smooth, about 1 minute more.
• Spoon 1/3 egg white mixture onto green tea mixture using a rubber spatula. Gently run spatula around the edges of the green tea mixture lifting the bottom up and over the center, repeating just until incorporated. Add remaining egg white mixture gradually, folding just until batter is combined. Spread batter into prepared baking pan, smoothing it out to remove air bubbles.
• Bake in preheated oven until cake is golden brown on top, about 10 minutes.
• Place a large sheet of waxed paper on a work surface. Turn cake out onto waxed paper; remove baking pan lining. Cool to room temperature, 30 minutes to 1 hour.
• Whisk cream, superfine sugar, and 1 teaspoon matcha together in a bowl until smooth and spreadable.
• Select best side of cake; place that side down on the waxed paper. Spread cream mixture evenly across cake. Lift waxed paper to gently roll cake. Refrigerate until set, at least 3 hours. Cut off the ends as needed to make even.