It’s time for some oozy-gooey-flowy matcha.
Ok so some people seem to get disgusted by the idea of a green sticky filling. Reminds them of snot or something. Well it’s time to open your mind and broaden your horizons because there’s a whole world out there waiting for you to explore. And some of that world consists of green custard, alright?
The green custard is restrained by charcoal bread, which colour is more for dramatic effect rather than any health benefits, really. Charcoal powder is used quite commonly in Asian baking. I’ve used it before in my Charcoal Bread with Salted Egg Yolk Filling, but this time I’m going to be using a different recipe which I think yields a softer bun.
Get some dramatic sunrise lighting on those buns.
If your ability to wrap a filling is better than mine, you’ll probably end up with more custard in your buns. And for those that haven’t eaten matcha before it’s like ground-up green tea, also commonly used in Asian cooking. It kinda has a mildly bitter, earthy taste, but I think it complements sweet things really well.
Ingredients (makes about 12 buns)
Green Tea Custard
- 1 egg yolk
- 60g sugar
- 10g flour
- 10g matcha powder
- 250ml milk
- 1 tsp vanilla
- 75g water (1/3 cup)
- 14g plain flour (1 1/2 tbsp)
- 1/8 tsp salt
- 300g bread flour (2 1/2 cup minus about a tbsp)
- 14g charcoal powder
- 1 packet instant dry yeast
- 25g granulated sugar (2 tbsp)
- 110g heavy cream (1/3 cup)
- 100g sweetened condensed milk (1/3 cup)
- 1 large egg white
- 37g unsalted butter, softened (2 1/2 tbsp)
- In a pot, whisk together the egg yolk, sugar, flour, and green tea powder.
- Add in the milk and set over medium-high heat. Heat until the custard thickens, stirring continuously.
- When the custard is thick enough that when you dribble a bit back in the dribble briefly retains its shape, take off the heat and stir in the vanilla.
- Divide up the custard into tbsp-sized portions and place on a lined baking sheet (making sure you have at least 12 portions, or however many buns you want to make). Freeze until solid.
- Mix the water, flour, and salt together in a microwave-proof bowl until there are no lumps.
- Microwave on high at 15 seconds intervals, whisking the mixture until smooth every time you take the bowl out of the microwave. The mixture is ready when it is thick and leaves behind ribbons.
- Set aside to cool to room temperature.
- Mix together the bread flour, charcoal powder, yeast, and sugar. Then add the water roux, heavy cream, sweetened condensed milk, and egg white. Knead well until the mixture is smooth and elastic.
- Add the softened butter in 3 additions, adding a new addition after the butter has been well incorporated into the bowl. Keep kneading until your bread reaches windowpane stage.
- Cover with a piece of oiled clingfilm and let rise until doubled in size, about 1.5 hours.
- Knock down the bread dough and split the dough into 12 equal pieces. Shape each dough piece into a ball shape, and roll flat.
- Place a tbsp of the frozen matcha custard in the middle of the dough disc, and wrap the dough around the custard well, making sure to seal tightly.
- Let the buns rise until doubled in size, about 1.5h.
- After doubled in size, brush the tops of the buns with some oil and sprinkle some sesame seeds on top.
- Bake at 200ºC for 15-17 mins.
- The frozen custard dough will retard the second rise of the dough, take that into consideration when planning the bake.
- It can be difficult to judge when the bread is done since it is so dark, I just judged it by smell.
- The times given for proofing the dough are a rough guide, since it is very dependent on temperature. Follow the visual cues (ie doubled in size) rather than the exact timing.
- You have to use ground up matcha powder don’t use green tea leaves.
- Make sure to seal the buns well!! The custard is super gooey and will seep out of any holes you’ve missed.
- Use vanilla essence/extract whichever you prefer.