Matcha Green Tea Bread Recipes

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MATCHA BREAD



Matcha Bread image

This matcha bread recipe uses almond flour, almond extract and sliced almonds for a lovely moist and aromatic quick bread with all the benefits of green tea powder.

Provided by Gina Matsoukas

Categories     Baked Goods

Time 55m

Number Of Ingredients 14

1 1/2 cups whole wheat pastry flour
3/4 cup blanched almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 tablespoon matcha powder
3/4 cup unsweetened almond/coconut milk blend (or any milk)
1 bag green tea
1/4 cup melted coconut oil
2 eggs
3 tablespoons stevia baking blend (or sweetener of choice - *see note)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sliced almonds, plus more for topping

Steps:

  • Preheat oven to 375°F and grease a 9x5 or similar sized loaf pan with baking spray.
  • Combine the flours, salt, baking powder, baking sida and matcha powder in a large bowl and whisk together.
  • Warm the milk to a simmer then remove from heat, place the bag of green tea in the milk and steep for 3-4 minutes.
  • While the milk steeps, whisk together the melted coconut oil, eggs and stevia in a small bowl.
  • Add the milk, vanilla and almond extract to the bowl with the egg mixture and whisk until well combined.
  • Pour the wet mixture into the large bowl with the flours and stir until combined.
  • Fold in the sliced almonds then transfer the batter to the greased loaf pan.
  • Top with additional sliced almonds if desired and bake for about 40 minutes until center is set (test with a toothpick to see if it comes out clean) and edges start to turn golden brown.
  • Remove from oven, place the loaf pan on a cooling rack until cool enough to handle. Remove the bread from the pan and cool fully on rack before slicing.

Nutrition Facts : Calories 325 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 16 grams fat, Fiber 6 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 271 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

MATCHA GREEN TEA BREAD



Matcha Green Tea Bread image

This bread smells like heaven and tastes great!

Provided by kat

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 3h15m

Yield 8

Number Of Ingredients 11

2 cups bread flour
1 tablespoon superfine sugar
2 teaspoons superfine sugar
1 tablespoon green tea powder (matcha)
1 teaspoon instant yeast
¾ teaspoon salt
½ cup milk
2 tablespoons milk
1 large egg, lightly beaten
1 tablespoon unsalted butter
2 teaspoons unsalted butter

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.

Nutrition Facts : Calories 159.8 calories, Carbohydrate 25.5 g, Cholesterol 31.1 mg, Fat 3.9 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 2 g, Sodium 235.9 mg, Sugar 3.6 g

MATCHA GREEN TEA SWISS ROLL RECIPE BY TASTY



Matcha Green Tea Swiss Roll Recipe by Tasty image

Here's what you need: milk, cornstarch, white sugar, honey, heavy cream, vanilla extract, white sugar, eggs, matcha green tea powder, honey, cake flour

Provided by Tasty

Categories     Bakery Goods

Yield 10 servings

Number Of Ingredients 11

1 ¼ cups milk
¼ cup cornstarch
⅓ cup white sugar
1 teaspoon honey
½ cup heavy cream
1 teaspoon vanilla extract
⅓ cup white sugar
3 eggs
1 tablespoon matcha green tea powder
2 teaspoons honey
¼ cup cake flour

Steps:

  • Start with the filling. Pour the milk into a small saucepan, and sprinkle over the cornstarch, whisk until combined.
  • Next, add the honey and sugar stirring continuously over a low heat. When the milk mixture almost starts to boil it will thicken and get a bit lumpy, don't panic! Just keep stirring until it smooths out. Continue to stir the now thick milk mixture over the heat for an additional 1-2 minutes, to cook out the cornstarch flavor.
  • Take off the heat and pour into a bowl or shallow dish. Cover the mixture with cling wrap, pushing it all the way to the top of the custard to prevent a film from forming and chill this in the refrigerator until cold.
  • Next, make the cake by combining the sugar, honey, matcha powder, and eggs in a large bowl. Mix until it almost triples in size, is lighter in color, and becomes thick and fluffy. This will take about 7-10 minutes. If you dribble some of the batter on itself it should hold a "ribbon" shape for 4-5 seconds.
  • Once the batter has reached the correct consistency sift over the cake flour, and gently fold the flour in until all combined.
  • Heat your oven to 350˚F (175˚C) and butter your baking sheet. Place a piece of parchment paper (a few inches larger than your baking sheet) onto your baking sheet. Using a rubber scraper (or your hand) push out any bubbles.
  • Pour the batter into the prepared baking sheet and bake for 8-10 minutes.
  • NOTE: You'll know it's done when the cake is slightly risen, turning just a bit golden, and you can smell it. Also, if you gently press your fingertips on the surface of the cake, and no indentations are left, it's done.
  • In a clean bowl, whip the heavy cream with electric beaters until it is thick and pretty stiff, little peaks should form when you lift the beaters.
  • Grab your chilled custard from the fridge. Add one tsp of vanilla extract. Take the same beaters and whisk your custard, it will look funny at first, but after a few moments it will become nice and smooth.
  • Fold the whipped cream into the custard until they are combined.
  • Cool your cake for 2-3 minutes on the baking sheet. Lay a fresh sheet of parchment beside your cake and sprinkle it with powdered sugar.
  • Lift the cake with the sides of the parchment onto your table. Flip the cake onto the sugared parchment paper.
  • Remove parchment paper from the flipped cake.
  • Slather the filling onto your cake.
  • Roll it up, using the parchment to help.
  • Wrap the whole thing in cling wrap and chill for two hours before slicing.
  • Slice into pieces of your desired thickness and serve.
  • Enjoy!

Nutrition Facts : Calories 152 calories, Carbohydrate 19 grams, Fat 7 grams, Fiber 0 grams, Protein 3 grams, Sugar 13 grams

MATCHA (GREEN TEA) SHORTBREAD COOKIES



Matcha (Green Tea) Shortbread Cookies image

I love the flavor of green tea powder in baked European-style sweets. Lately, I've been searching for a few recipes and found this one on the internet. Typically, I use a really good quality green tea (from Toraya), but even I find the green tea flavor to be too intense, so I use the lesser amount of green tea and increase the amount of powdered sugar. For less expensive grades of tea, I just use the greater amount of tea. You can purchase green tea powder at the Japanese grocers, but it will come in a variety of grades. The lower grades will use dried spinach to boost the color, but the tea flavor will not be as intense. The cookies are bright green (like the color of spring grass); they smell lovely, but have a bitter edge to them because of the green tea. It's typically an "adult" flavor, but my kids really like them with a bit of vanilla ice cream.

Provided by Akikobay

Categories     Dessert

Time 1h3m

Yield 60 small cookies

Number Of Ingredients 5

2 cups bleached all purpose flour
1 -2 tablespoon green tea powder (matcha -- See Note 1)
1/2 teaspoon salt
1 cup butter (unsalted at room temperature -- See Note 2)
1/2 cup powdered sugar (more if your tea is very intense)

Steps:

  • Sift the flour, powdered tea and salt into a bowl.
  • In a mixer bowl, beat butter and powdered sugar until fluffy.
  • Add flour mixture to mixer bowl and mix slowly until dough just comes together.
  • Pull dough together carefully in a log, approximately 2 inches in diameter.
  • Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
  • Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
  • Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
  • Remove cookies immediately from the cookie sheet and cool on a wire rack.
  • Store in an airtight container or wrap well and freeze.
  • The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
  • NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
  • NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.

Nutrition Facts : Calories 46.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 8.1, Sodium 46.5, Carbohydrate 4.2, Fiber 0.1, Sugar 1, Protein 0.5

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