What a drag, its raining again in Vancouver. With all this rain and gloomy weather, I decided to bake again to warm up the house and my tummy :0. Yummmmm….bread gain. Nothing beats the aromas of warm bread in the household. One can’t go wrong when making bread and since I have a few packages of matcha and some freshly made chesnut cream, I decided to be adventurous and make some mathca honey with chestnut cream buns.
To make the buns, made a poolish. This consisted of warming up some milk and adding some sugar, 1/2 cup of the flour and yeast as a starter. Proof the poolish for about 1/2 an hour. After the poolish has proofed a bit, I added remaining ingredients to it. The remaining ingredients consisted of the remaining flour, sugar, green tea power, butter, milk powder, egg and honey. Once they are mixed together I began to knead the dough. Bare in mind, the recipe is quite moist thus add more flour if need be. I actually added another 1 1/2 cups of flour to 2 cups for the dough to be manageable. Thus use discretion. Once the dough kneaded enough and less sticky to the hands, proof the dough for 1 hour.
Once proofed punch down the dough. Knead again for about 5 minutes and divide the dough into 8 pieces. One could divide the dough into 10 pieces for smaller buns. Pat the dough flat and spoon the chestnut cream in. Squeeze the edges to seal the cream inside the dough after which roll them into balls.
Decorate with black and white sesames
Proof the buns for another 30-45 minutes until double in size.
Bake at 350F for 20 minutes. Once done brush with egg glaze.
Matcha Honey Buns
250 g bread flour
3 g green tea powder
8 g yeast
130 g water
20 g fresh milk (I used all milk)
10 g butter
10 g milk powder
40 g honey
This recipe is a keeper. The chestnut cream played well with the matcha. As a suggestion for next time, dougle the sugar, egg, honey, matcha and milk powder in relation to the extra flour used.
Happy Bread Making.