Delicious Irresistible Matcha Green Tea Stuffed Black Sesame Bread Recipe

How to make black sesame matcha bread

• 1

  Grind the black sesame

  Place a non-stick pan on the stove, add 80g of black sesame and toast on low heat until fragrant, then turn off the heat.

  Next, add the toasted sesame into the blender with 150ml of unsweetened fresh milk and blend until smooth.

  

  

  
• 2

  Mix the dough

  Pour the freshly ground black sesame mixture into a bowl, then add 1 chicken egg, 40g sugar, 5g instant yeast, 2g salt, and 20g unsalted butter.

  Use a whisk to mix the mixture well until combined.

  Note: Do not add salt directly onto the yeast as it will kill the yeast or weaken its activity. You should mix the yeast with the sesame mixture first and then add the salt to mix last.

  Next, divide 350g of flour into several portions, adding each portion to the sesame bowl and mixing well until a dough forms.

  

  
• 3

  Kneading the dough and shaping the bread

  Transfer the dough onto the table and knead it using the Folding and Stretching technique.

  First, fold the dough over, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough by 90 degrees and repeat the two steps above for 15 – 20 minutes.

  How to tell if the dough is ready:

  • The dough is smooth and elastic with good stretch.
  • The dough does not stick to your hands: When you press it, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hand.
  • You can stretch the dough into a thin film without tearing it.
  • Check the dough with the Windowpane test. Tear off a piece of dough and stretch it out. If it forms a thin membrane that does not easily tear and light can pass through, it is ready.

  Divide the dough into 8 equal parts, then roll them into balls and place them on a layer of parchment paper.

  Next, use your hands to slightly flatten the dough balls, cover them with a cloth, and let them rise at room temperature for about 60 minutes until they double in size.

  Tip: To check if the dough has risen properly, press your finger deeply into the dough. If the indentation remains, the dough has risen correctly.

  

  

  
• 4

  Making green tea ice cream filling

  Put 2 eggs, 70g sugar, 10g matcha powder, 20g cornstarch, and 200ml unsweetened fresh milk into a bowl. Use a whisk to mix until the mixture is completely combined.

  Next, strain the mixture into a pot through a sieve to remove any residue.

  Place the pot of green tea ice cream filling mixture on the stove, then continuously whisk on low heat until it thickens.

  When the mixture has thickened, turn off the heat and add 15g of unsalted butter, stirring until the butter melts, then let the mixture cool.

  Whip 100ml of whipping cream until stiff peaks form, then add it to the cooled green tea mixture, mixing until smooth.

  

  

  

  
• 5

  Frying black sesame bread

  Heat oil in a pot on the stove, when the oil is gently bubbling, add the bread and fry on low heat until puffed and golden brown.

  

  
• 6

  Fill the bread with cream

  Let the bread cool slightly, then fill it with green tea cream inside to complete.

  
• 7

  Final product

  Black sesame bread filled with matcha cream has a chewy, soft texture, fragrant with the smell of black sesame, and the melted creamy filling inside will definitely please you.