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.

MATCHA GREEN TEA SWISS ROLL RECIPE BY TASTY

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!

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.