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matcha red bean milk bread
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Matcha Red Bean Shokupan

Cuisine: Japanese
Keyword: bread, matcha, red bean, shokupan

Ingredients

Starter (Roux)

  • 6 tbsp bread flour 48g
  • 1/4 cup whole milk 60g
  • 1/4 cup water 60g

Main Dough

  • 2 1/4 tsp active dry yeast 7g
  • 1/2 cup milk lukewarm 120g
  • 2 1/2 cup bread flour 370g
  • 1/4 cup granulated sugar 45g
  • 1 tbsp dry milk powder 8g
  • 1 tsp salt 6g
  • 1 egg beaten and room temperature 50g
  • 1/4 cup unsalted butter softened 57g

Extra

  • 3 tbsp matcha powder 18g
  • 1/2 cup sweet red bean paste 155g
  • 2 tbsp melted butter or egg wash 30g

Instructions

  • In a small saucepan on low-medium heat, combine the starter ingredients. Whisk continuously for about 5 minutes or until the starter thickens to the consistency of mashed potatoes. Remove from heat and let cool to room temperature.
  • Activate the yeast and heat the milk to lukewarm temperature and sprinkle the yeast over the surface of the milk. Do not mix and let it sit undisturbed for about 5 minutes. If the yeast is active, bubbles should appear on the surface. Set aside.
  • In a large bowl, combine bread flour, sugar, yeast, dry milk powder, and salt. Then add the milk with activated yeast, starter, and beaten egg. Using the dough hook attachment, beat on low speed for about 5 minutes until the ingredients are evenly combined and gathered up.
  • To make the matcha dough, divide the dough evenly in half and set half of it aside and covered. Divide the butter in half and set the other half aside. Add in butter and matcha powder and beat for another 5 minutes. Increase the speed for the final 5 minutes, and continue kneading until the dough passes the windowpane test. Transfer to bowl and cover with plastic wrap or towel in the fridge in the meantime.
  • Repeat with the other half of the dough and butter, but this time with no matcha powder. Remove the matcha dough from the fridge, and let both doughs rest for 1 hour or until they are doubled in size.
  • Turn both doughs onto lightly floured surface and punch each dough down to release air bubbles. Roll out each dough to a rectangular shape about 18"x8" (20cm x 15cm) long.
  • To create the swirl, start with the plain dough and spread red bean paste evenly over the surface. Take the matcha dough and stack it on top of the red bean layer. Starting with the short side, firmly and gently roll it up and place it seam-side down in a lightly greased 9"x4" (23cm x 10cm) bread pan. Cover and let it rest for 45 minutes.
  • Preheat oven to 350°F/180°C. After the second rest, brush the top of the dough with egg wash or melted butter. Bake for 35-40 minutes or until the top is golden brown. If the top is browning too quickly but the inside is not done yet, loosely cover the top with aluminum foil to prevent it from burning.
  • Remove from oven and let cool for 5 minutes in the bread pan before transferring to a cooling rack. Let cool for at least 10 additional minutes before slicing.

Notes

Recipe by Usagi Baking. All images and content belong to me unless otherwise specified. Please do not use my images without permission. If you would like to share my recipe, please credit me and link back to my site.