Wednesday, May 13, 2009

Another Hand-kneaded Bread @ Matcha Red Bean Loaf 抹茶红豆面包









Matcha Red Bean Loaf 抹茶红豆面包

Matcha and red bean is a perfect match. Anyone doesn't agree?

Bread texture is soft and fluffy with a hint of matcha flavour, I think that the matcha flavour is a bit too mild, next time I shall add more matcha powder.

I stored the bread in an airtight container and it remained soft in room temperature even on the third day.


220g bread flour
30g cake flour
2 tsp matcha (green tea) powder (sift together with bread flour)
1 tsp instant yeast
25g caster sugar
5g salt (omitted if use salted butter)
143g milk (fresh milk or UHT milk)
35g egg (less than 1 egg)(lightly beaten)
38g butter (unsalted)
Filling: red bean paste
Extra plain flour for dusting
Optional: beaten egg for glazing


1) Mix all dry ingredients in a mixing bowl. Make a well in the centre, pour the egg and milk into the well. Mix the ingredients to form soft dough.

2) Turn out the dough onto a lightly floured work surface. Knead and mix in the butter into the dough.

3) Continue to knead until the dough becomes smooth, elastic and non-sticky (it takes about 20 – 30 mins), throw the dough on work surface once in a while during kneading (I believe this helps to improve the bread texture).

4) Form the dough into round ball, place it into a big mixing bowl and cover with cling wrap, let it rise in room temperature till double in size (about 1 hour in our weather).

5) Punch out the gas in the dough. Turn the dough onto a lightly floured work surface. Roll out the dough into a big rectangle with a floured rolling pin. Spread red bean paste on the dough (keep 2cm apart from the edge). Roll up tightly (like making swiss roll). Pinch the dough to seal the seam tightly.

6) Place the dough (seam side down) in a greased bread tin. Cover with cling wrap and let it proof for about 45-60mins.

7) Apply egg wash (optional) and bake in preheated oven at 180-190C for 30-35 mins.

8) Remove bread from bread tin immediately and cool on wire rack completely before slicing.


I do not own a bread tin. I used one big and two small disposable aluminum tins instead.

Half portion of the dough went into the big tin and I divided the other half into two portions to fill the two small tins.

The big loaf was cooked in about 25 mins whereas the small ones were cooked in 20 mins.

(Recipe reference: (recipe has been modified)


  1. Hi, your bread looks good! I guess it is a trade-off for the flavour of the green tea powder...if u add too much, the colour will be a darker shape of green (which is really not pleasing). I prefer the matt surface...I usually omit the egg the trouble and save ingredients (egg) ;)
    I hope u don't mind if I add in a tip here: try to roll out the dough in a nice, neat shape (longish oval), with neat edges on the sides before rolling it up. This way, u will get an evenly shaped dough, which will help in a better 2nd rise and even baking. It will be good if you use a deeper pan too...let the bread rise higher during the 2nd proof, and the texture will be even better. Looking forward to reading more of your bread posts ")

  2. Hi HHB,

    Thanks for your visit and good tips.

    I had problem rolling the dough out in neat shape, I will try harder next time. I am thinking can I trim the edge?

    Deeper pan you mean a bread tin or loaf pan will do?

  3. Hi, No, you shouldn't trim the dough. To get a nice edge, just make sure you start with a nice smooth round dough, then flatten it (with palm) into a nice round disc. Start rolling outward from the centre of the dough to make it into a longish oval/rectangular shape. If not u can try this method: roll dough into a bigger disc. Then fold 1/3 from left, 1/3 from right, and you should get a fairly straight edge, and continue to roll to form a longish oval. I hope u get what I mean? and with some practise I am sure you can get a hang of it :)

    for a deeper pan, try get one that is around 3 - 4" in height, some loaf pans is only around 2 - 3". For a shallow pan, you can let the dough proof over the rim before popping it in the oven.

  4. Hi HHB,

    Thank you very much for the great tips. I got what you mean. 谢谢你无私的分享。I gain a lot from here. :)

    Hi Sharon,

    No lah I don't cook or bake everyday but I probably cook and bake faster than I blog.

  5. Hi CBL

    I love anything go with green tea. Your bread looks yummy!

  6. Hi Anncoo,

    Me too but I don't fancy drinking green tea itself....haha.

    Thanks for your compliment.

  7. I long time didn't do bread liao, as it's time consuming...


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