Japanese milk bread has a special place in my heart. It’s so unbelievably fluffy and just a little bit sweet and it keeps for many days without drying out.
I love to experiment new flavors and since Hokkaido matcha milk bread is very popular in Japan, I wanted to create my vegan version of it!
Introduction about Hokkaido matcha milk bread
This bread requires some kneading skills but with a stand mixer fitted with a hook attachment, it’s much easier than it seems!
The method is the same as for regular milk bread, you only have to add matcha powder to half of the dough and pair two layers of white and green dough before rolling it into a log.
There are different ways to shape the bread in order to get a beautiful swirl once it’s sliced. I chose to roll the dough into four rolls. If you don’t feel like making so many rolls, you can make one big roll instead and place it lengthwise into the pan. The result, once the bread is sliced, will be similar to a cinnamon roll, with one regular swirl in the center.
I hope you guys will try this recipe! I love baking, especially during holiday season and I’m so making this bread again!
Hokkaido matcha milk bread
- stand mixer with hook attachment
- 1 22x12cm / 9×5 inch loaf pan
Ingredients for the starter (roux or Tangzhong)
- 25 g / 2,5 tbsp bread flour (0 type in Europe)
- 50 ml / 3 tbsp water
- 50 ml/ 3 tbsp oat milk soy milk is fine too
Ingredients for the bread
- 120 ml/ 1/2 cup oat milk, warm 55C/ 110 F degrees
- 50 g/ 1/4 cup vegan butter
- 9 g / 2,5 tsp instant yeast
- 350 g/ 2 3/4 cups bread flour
- 16 g/ 2 tbsp coconut milk powder
- 65 g/ 1/3 cup light brown sugar
- 5 g / 1 tsp pink salt
- 1 tbsp matcha powder
Make the roux
- Make the roux: In a small saucepan, combine the bread flour, milk and water and whisk to remove any lumps.
- Cook over medium-low heat for 3-5 minutes whisking continuously, until the roux starts to thicken.
- The roux should have the consistency of a curd. Remove from heat and let cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
- Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.
- Using wet hands, shape the dough and divide into two balls.
- Transfer one dough to a greased bowl and cover; place the other dough with the matcha powder back to the mixer bowl and mix until combined.
- Transfer the matcha dough to a greased bowl. Cover and let rise until doubled in size for 60-90 minutes.
- After the first rise, divide each dough into 4 pieces.
- Flatten the dough pieces into ovals, then fold right and left sides (lengthwise) over to the middle so both sides meet but are not overlapped.
- Roll the dough into an oval again. You will end up with 4 green and 4 white ovals. Place the green dough over the white one and flatten to combine the dough.
- Starting with a short end, roll into a log. Place the logs seam side down in a lightly greased 22×12 cm | 9" x 5" loaf pan.
- Cover the loaf and allow it to rest/rise for 60 minutes, until puffy.
- Brush the loaf with oat milk and bake at 175C| 350°F for about 25-30 minutes.
- Remove from the oven and let cool into the pan for 10 minutes before transferring to a wire cooling rack.
Fact about Hokkaido matcha milk bread
“Hokkaido Shiroi Koibito Matcha Milk Bread,” is inspired by a popular confectionery from Hokkaido, Japan. The name “Shiroi Koibito” translates to “White Lover” in English and refers to a famous white chocolate cookie sandwich that originated in Hokkaido.
The matcha milk bread recipe was created to capture the essence of the Shiroi Koibito cookie and incorporate it into a soft and fluffy bread. It combines the flavors of matcha (green tea) and milk, resulting in a delightful and aromatic bread with a vibrant green color.
This unique twist on classic milk bread reflects the creativity and innovation of Japanese cuisine, where traditional recipes are often adapted and transformed into new and exciting creations.
Hokkaido matcha milk bread has gained popularity both in Japan and internationally, offering a delicious fusion of flavors and textures that appeals to matcha and bread enthusiasts alike.
Hokkaido matcha milk bread is a delicious and fluffy Japanese bread that incorporates the flavors of matcha (green tea) and milk. Here are some cooking tips to help you make the perfect Hokkaido matcha milk bread:
- Use high-quality matcha powder: The flavor of matcha is the highlight of this bread, so it’s important to use good quality matcha powder. Look for matcha powder specifically labeled for culinary use, as it will have a vibrant green color and a rich flavor.
- Activate the yeast properly: Yeast is responsible for the rise and fluffiness of the bread. Make sure your yeast is fresh and active. To activate it, dissolve the yeast in lukewarm milk (around 105°F/40°C) and add a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. If it doesn’t foam up, your yeast might be inactive, and it’s best to start with a fresh batch.
- Adjust the liquid and flour ratio: The amount of liquid (milk) and flour used can vary depending on factors such as humidity and the brand of flour you’re using. If the dough feels too dry and stiff, add a little more milk, a tablespoon at a time. Conversely, if the dough feels too sticky, add a little more flour, also a tablespoon at a time. The dough should be soft, smooth, and slightly sticky, but not overly wet.
- Don’t rush the dough rising process: To achieve a light and fluffy texture, it’s important to allow the dough to rise properly. Follow the instructions for the specific recipe you’re using, but as a general rule, let the dough rise in a warm, draft-free place until it has doubled in size. This can take anywhere from 1 to 2 hours, depending on the temperature.
- Divide and shape the dough carefully: Once the dough has risen, gently deflate it by pressing down with your fingertips. Divide the dough into equal portions and shape them into balls or any desired shape. When shaping the dough, try to create a smooth surface by tucking the edges underneath.
- Double proofing for extra fluffiness: After shaping the dough, let it rest for a second rise, also known as proofing. Place the shaped dough on a baking sheet lined with parchment paper or in a greased loaf pan. Cover it loosely with plastic wrap or a clean kitchen towel and let it rise again until it’s doubled in size. This second rise helps to develop flavor and gives the bread an extra fluffy texture.
- Bake at the right temperature: Preheat your oven to the recommended temperature stated in the recipe. Hokkaido matcha milk bread is typically baked at around 350°F (175°C) for about 20-25 minutes, but this can vary. Keep an eye on the bread while it’s baking and adjust the time accordingly. The bread should be golden brown on top and sound hollow when tapped on the bottom.
- Let it cool before slicing: Allow the bread to cool completely on a wire rack before slicing. This allows the bread to set and avoids squishing it while it’s still warm.
Enjoy your homemade Hokkaido matcha milk bread! It’s perfect for breakfast or as a snack with a cup of tea or coffee.