Matcha-Chocolate Tangzhong Bread

MUSHITZA(1)
Sydney C.: "I must place most of the blame on my poor baking…" Read More
13Ingredients
75Minutes
100Calories

Ingredients

US|METRIC
  • 30 grams flour
  • 150 grams cold water
  • 350 grams strong flour
  • 55 grams sugar
  • 5 grams salt
  • 15 grams fresh yeast (or 5 gr instant yeast;)
  • 1 egg
  • 125 grams milk
  • 120 grams tangzhong
  • 30 grams butter (melted and cooled;)
  • 1 tablespoon green tea (matcha)
  • 20 grams cocoa powder (Dutch-processeed)
  • 1 egg (lightly beaten.)
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    NutritionView More

    100Calories
    Sodium5% DV115mg
    Fat4% DV2.5g
    Protein6% DV3g
    Carbs6% DV18g
    Fiber3% DV<1g
    Calories100Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol25mg8%
    Sodium115mg5%
    Potassium60mg2%
    Protein3g6%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber<1g3%
    Sugars3g6%
    Vitamin A2%
    Vitamin C0%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sydney C. 3 years ago
    I must place most of the blame on my poor baking skills, however, I was a little disappointed. The matcha taste was nonexistent. Before baking, the raw matcha dough was sticky, while the chocolate dough was completely smooth and not the least bit tacky. This made them hard to layer; they separated easily despite following the directions of brushing with water. Then again, the bread was soft. And it was definitely bread. That's good.

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