How to Make Delicious and Unique Matcha Papparoti Bread

How to make Matcha Papparoti

• 1

  Mix flour, matcha, eggs, and milk

  First, add 105ml of cold water and 1 teaspoon of instant yeast into a mixing bowl. Then, gradually add 250gr of finely sifted bread flour, 30gr of granulated sugar, 4 teaspoons of Japanese green tea powder, and crack in 1 egg.

  Use a flat whisk to mix all the ingredients together, then use the egg beater (with the dough hook attachment for bread dough) to beat at low speed.

  At this point, while beating, gradually add the remaining 10ml of water into the bowl. Increase the speed to high and continue beating until the dough forms a cohesive, elastic, and sticky mass.

  

  

  

  
• 2

  Knead with butter and let the dough rise

  Add 1/2 teaspoon of salt and 25g of unsalted butter into the mixing bowl. Start using the mixer at low speed, then gradually increase to high speed until the butter and salt are completely blended.

  After mixing, if you pull the dough into a thin film without tearing, it means the dough is ready.

  Brush a thin layer of oil on the bowl’s surface and around the dough to prevent sticking, then place the dough into the bowl and cover it tightly with plastic wrap.

  You let the dough rise in a warm place for about 1 hour until it doubles in size compared to its original size.

  

  

  

  
• 3

  Make the matcha cream layer

  Put the remaining 60g of unsalted butter into a large bowl, and use a whisk to beat the butter until fluffy and soft. Add 50g of sifted powdered sugar into the bowl and mix until the sugar dissolves.

  Next, beat 1 egg, add it gradually into the bowl, and continue mixing until they blend together to form a lumpy mixture.

  Sift 50g of cake flour and 3 teaspoons of Japanese green tea powder into the bowl, and mix well with a flat whisk. Finally, add 1/2 tablespoon of fresh milk and mix until they form a smooth, creamy topping.

  Transfer the cream topping into a piping bag, twist the end of the bag tightly, and set it aside.

  

  

  

  
• 4

  Dough dividing and second proofing

  Once the dough has finished proofing, use your hands to press the dough down flat, dividing it into 8 equal parts.

  Next, shape each piece of dough by folding the edges in and pinching them together to form a smooth, round dough ball.

  Arrange the dough balls neatly and cover them with plastic wrap, letting the dough rest for 15 minutes. After that, place the dough on a baking tray, continue to cover with plastic wrap, and proceed to proof the dough a second time for 50 minutes.

  Tip: You can check if the dough is ready by pressing one finger deep into the dough; if the indentation remains, the dough is ready. If the dough springs back, it means it needs more proofing time.

  

  

  

  
• 5

  Apply matcha cream and bake

  Cut the tip of the cream bag, pipe the cream in a spiral shape to cover about half of the dough ball, do not cover completely as the cream will run down while baking.

  While piping the cream, take the opportunity to preheat the oven to 180 degrees Celsius for 10 minutes!

  Place the baking tray in the preheated oven, bake at 180 degrees Celsius for 15 – 18 minutes until the top of the cake is evenly cooked.

  Tip: You can cover the surface of the cake with a layer of aluminum foil during the last 8 minutes of baking to prevent the cake from burning!

  

  
• 6

  Final product

  The final product results in green papparoti cakes with slightly burnt golden edges. The crust is hard and crispy, breaking it open reveals a soft inside, emanating the fragrant smell of butter and matcha.

  Green tea papparoti – matcha papparoti is soft and chewy, with a subtle matcha flavor that is not overly sweet. This will be a very suitable cake for afternoon tea or delicious, creamy snacks that everyone will love!

  Tip: If the cake becomes soggy and cold, you can put it back in the oven at 160 degrees Celsius for about 10 minutes to make it crispy and fragrant like new!