Seen the milk bread making craze lately? I read up about it and realised it’s pretty easy to whip up – it’s pretty much an all in one stand mixer bowl type of recipe. Tried a non ‘tangzhong’ (roux) version at first but went with a ‘tangzhong’ one with this to see how it’d turn out. (Tangzhong is a water roux that is added to your main ingredients like a starter that helps to hydrate your dough without making it too wet – my layman understanding.)

I found this recipe from @bread_babe and jumped into the deep-end of milk bread making – tangzhong and all. Adapted it slightly to omit the flavours and just used matcha milk spread as a filling before rolling the dough into square silicone molds. And I overloaded it with more matcha spread + some gold sprinkles ‘cos erm I wanted to? 😬

Recipe adapted frombreadbabe.com

Tangzhong/ Roux – makes approx 120 – 130g

• 40g bread flour
• 236ml water

Bread Dough

• 360g bread flour (and some extra in case)
• 36g sugar
• 3g salt
• 7g instant yeast
• 118ml warm milk (43C)
• 1 egg (50g)
• 120g tangzhong
• 42g butter (room temp/ softened)
• 9 tsp matcha spread for filling
• 1 tbsp matcha spread for serving

Method

1. Prepare tangzhong – whisk flour and water in a saucepan and stir continuously over medium heat. The mixture will start to thicken – it is ready when the mixture remains separated when you move your whisk or spoon across the mixture while touching the bottom of the pan. Place in a heat proof bowl and press plastic wrap over it to prevent a skin from forming.
2. Prepare stand mixer with dough hook attachment.
3. Place flour, sugar, salt, and yeast in a stand mixer bowl. 
4.  Create a well in the center of the dry ingredients and add in warm milk, egg, and tangzhong.
5. Mix for about a minute with the dough hook attachment until the dough starts to come together (approx 1 min.)
6. Cut the butter into small cubes and add it to the dough and continue mixing for another 8 – 10 mins.
7. The dough should be ready if you see a ‘tornado’ of dough where the part that is stuck to the bottom of the bowl is roughly 4 -5cm. If the dough is too wet, it won’t look like it’s coming together – if so, add 1 tbsp of flour at a time until the dough comes together. You should have a smooth dough that is not too sticky. Take a small ball of dough to perform a windowpane test where you stretch out the dough evenly to achieve a circular thinned out centre before it breaks. Please watch the video in the link for a better understanding.
8. Remove the dough from the mixer and grease the mixing bowl – cover it with a damp cloth and leave it to rise for 1 – 1 1/2 hours until the dough doubles in size. (1st Rise)
9. Once it has doubled in size, punch the dough down and remove from the bowl and cut into 9 equal portions. Roll out each piece of dough roughly into a rectangular shape.
10. Spread 1 tsp of matcha spread on each rectangle and tuck in the sides and roll each rectangle of dough up.
11. Place upright in a greased baking mold or cupcake liners (I used 5cm square silicone molds).
12. Allow the dough to rise for 45 mins. (2nd Rise)
13. Preheat the oven to 175C.
14. Bake for 20 -25 minutes until the top starts to brown nicely.
15. Allow the bread cool in the mold for 5 mins, then remove it and allow to finish cooling on a wire rack.
16. To serve – place 1tbsp of matcha spread in the microwave for 10s to melt a little. Place a piece of matcha milk bread on a plate and slowly spoon the melted matcha spread on top. Make sure you let the matcha spread stick to the top of your lips!!!!

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